This summer, I’m all about galettes. I’ve completely neglected my pie plates in favour of free-form pies, rolled out, filled and pinched in a fraction of the time on a rimmed baking sheet. Galettes make great use of all late-summer fruit, from peaches and plums to berries and even apples once fall shows up. If you’re pie-nervous, give a galette a try. Here’s one made with peaches, plums and blueberries… oh my!
Peach, Plum & Blueberry Galette
pastry for a single crust pie
1/3 cup sugar
1 Tbsp. flour
pinch cinnamon or apple pie spice (optional)
2 peaches, pitted and diced
3 large plums, pitted and diced
1/2 cup blueberries
Roll out the pastry on a lightly floured surface to a 10-inch circle. (Ish.) Transfer to a parchment-lined sheet. In a bowl, stir together the sugar, flour and cinnamon. Add the fruit and toss it about to coat. Dump in a pile in the middle of the pastry, and spread it out leaving an inch border around the edge.
Fold the edge of the pastry up around the fruit, folding it wherever it wants to. If you like, brush the edge of the pastry with cream or milk and sprinkle with coarse sugar.
Bake at 400F for 30 minutes, or until bubbly and golden. Serves 8.