It feels dishonest to write about the joys of summer without also touching on the global horrors this particular season has brought. Yes, (if we are lucky) we have pools and swimming holes and popsicles, but also the hottest day in recorded history, suffocating wildfire smoke, and ocean waters tipping past 90 degrees.
I’m wavering between despair and a deepening love for the beauty of this season – the flowers, the creatures, the bounty. There aren't easy answers (well, besides collectively giving up fossil fuels), and there's no way to make it ok, really. I just needed to acknowledge that even as I do all the SUMMER! things, I'm filled with angst and sadness. I bet you might be, too. This is a big conversation to smush in ahead of a galette recipe, but if you are so moved, I'd love to open the conversation in the comments. How are you coping with this particular summer, when it's so clear that we have reached or are reaching the tipping point for climate change?
Despite these existential worries, we can still eat and find delight. This galette is a small summer joy that's easily adapted to suit whatever fruit might be on the edge of expiring. I like to serve it with big scoops of ice cream, but it also makes an excellent breakfast as-is.
Mixed Berry Galette (and Variations)
This galette was made with mixed berries – rather sad raspberries, and giant, plump blue- and blackberries. I also tested a peach version (again with fruit on the edge) and it was delicious.
In this heat, getting a good galette requires just a few key steps. First, make the dough ahead and chill it thoroughly. I was rushing a bit and my soggy dough led to filling leaks. Second, make sure the chilled, rolled dough isn't sticking to the parchment before you add the filling. This dough recipe is simple and forgiving – if you're new to pie crusts, it can take a little time to get the hang of it. Add a couple extra tablespoons of water to help it hold together and then use some extra flour when rolling out the dough.
Fruit-wise, this basic galette recipe is good for any fruit you'd typically bake, including berries, stone fruit, apples, or pears. Before adding the corn starch, taste your filling and add sugar as needed. For juicy berries, 1/2 cup was perfect, while tart peaches could use an extra couple tablespoons.
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