Tags
baking, cooking, delicious, farmers markets, food, fresh, fruit, homecook, local, seasonal, summer
As Autumn approaches, I find myself wanting to cling to the fresh abundance of summer produce, namely the sumptuous stone fruits and plump berries of early Northeastern summertime. From the delicate glow of ripe apricots with their velvet-soft skin, to the gleaming gem-like quality inherent in freshly picked berries, few other seasons provide such an aesthetically rich bounty for the senses as that of summer. While fruit pies are certainly a wonderful way to embrace the seasonal harvest, the rustic galette is regaining traction for both its simplicity and its ability to showcase what might otherwise be covered by (albeit lovely) latticework. 
The galette wins extra favor with me as it satisfies my desire to whip up something presentable to share, while also taking very little time and not requiring much skill. This free-form tart is a baking dream for those who want a quick and elegant treat. This post from Food 52, which I recently read, is a great guide to the basics of producing a great galette. This dish can be prepared in either a sweet or savory fashion, and is limitless in its possibilities for creativity. Similarly to fruit pies, the fruit galette requires some acid, some sweetness, and a thickening agent to help with moisture. I made the galette featured in this post vegan, but for a more golden brown crust, just brush on butter, egg, or milk.
For this recipe, I mixed together blueberries, blackberries, and raspberries with a little balsamic vinegar (for the acid) and some vanilla and agave (for the sweetness) and tossed them in a bit of cornstarch. I mixed the apricots separately with lemon juice and sugar so as to keep their color brighter. Arranging slices of the apricot in a fan created a pretty border which also helped keep the berries contained in the center. Served warm with a scoop of vanilla bean ice cream was absolutely delightful. Here in Belgium the weekly farmers markets have been torturous as I don’t have an oven here in my tiny apartment. Hopefully by fall time I will meet a few classmates who want to let me bake a few savory galettes with caramelized onion, squash, and goat cheese!
Please share your favorite flavor combinations or ideas for galettes in the comments. I can’t wait to hear of more delicious variations!
-Jenny
*Note: This popular tart form is not the same as a traditional french galette, but along with the name, they share a few similarities. The french galette is more akin to a savory crepe folded up around ingredients, rather than a pie-like tart.
I imagine the sentiment is something like: We applaud the enjoyment of snacks, but kindly finish them before entering the store. Alsjeblieft.
