Plum, Blueberry & Blackberry Galette
Let it be known that I am NOT READY to get a jump on the back to school bandwagon. No shopping. No planning. It’s still August, and – I’m still poking at my (very sad) garden, hosing off flip-flopped feet and baking stone fruits and berries into crumbles and pies.
Not. Ready. I’m pushing back with pie.
I’ve spent some quality time catching up with some of my favourite food blogs, including Lottie & Doof, where a photo of something juicy and blueberry-heavy caught my eye. We picked up a 10 lb box of blueberries from the TUCG pick up last week, and while we’ve made a valiant effort of plowing through them, it’s ready to hit fast forward and use them up by the bowlful. And there were a couple plums getting lonely, and because I’m not one to give up a free blackberry (or a hundred), I’ve had a bowlful on the counter for most of the week, encouraging the fruit fly population.
Also? I received a special shipment of butter before we left town – from Stirling Creamery in Stirling, Ontario. I froze a couple blocks, wrapped them up and transported them in the cooler, and have been stingy with it, doling it out on fresh baguettes and radishes, but with a half pound of cold 84 churn – 84% butterfat butter – in the fridge, pastry had to be made. My pastry ratio: 1 1/3 cups all-purpose flour with a pinch of salt, 1/2 cup cold butter, cut into bits and rubbed in, 1/3 cup ice water to turn it into dough.
This is the great thing about a galette – it’s so casual, welcoming any fruit or berry into its folds. It’s the late-summer version of pie – unconcerned with the primping and lattice tops that the first pies of the season inspire, perhaps because summer hours are winding down. Which means we should fit in all the galettes we can, don’t you think?
PS: We’re home from Tofino now… and to answer so many questions, my parents have a house there, which is why we’re lucky to spend so much time every summer there. I started writing this there before we left, got distracted by some beach or other, and en route home my annual head cold moved in and unpacked its bags. But I’m still holding on to summer, and in denial that school actually starts in a week.
PPS: a slice of this is divine for breakfast, with a glop of plain or vanilla yogurt.
Plum, Blueberry & Blackberry Galette
AuthorJulieOn a lightly dusted countertop, roll the pastry out to about 1/4" thick or a 12-inch circle-whatever. Transfer it to a parchment-lined baking sheet and preheat the oven to 375°F.
Toss all the fruit in a large bowl with the lemon juice. Stir together the sugar and flour and sprinkle over the fruit, toss to coat, and mound into the middle of the pastry, spreading it out to within an inch or two (preferably two) of the edge.
Fold the edge over wherever it wants to, enclosing the fruit. If you like, brush the edge of the pastry with milk or cream and sprinkle with sugar.
Bake for 40-45 minutes, until the fruit is bubbly and the crust is golden. Let cool to at least lukewarm before you cut into it. Serve warm, with ice cream or whipped cream.
Ingredients
Directions
On a lightly dusted countertop, roll the pastry out to about 1/4" thick or a 12-inch circle-whatever. Transfer it to a parchment-lined baking sheet and preheat the oven to 375°F.
Toss all the fruit in a large bowl with the lemon juice. Stir together the sugar and flour and sprinkle over the fruit, toss to coat, and mound into the middle of the pastry, spreading it out to within an inch or two (preferably two) of the edge.
Fold the edge over wherever it wants to, enclosing the fruit. If you like, brush the edge of the pastry with milk or cream and sprinkle with sugar.
Bake for 40-45 minutes, until the fruit is bubbly and the crust is golden. Let cool to at least lukewarm before you cut into it. Serve warm, with ice cream or whipped cream.
I am with YOU, Julie!
Many blogs are gazing ahead to apple, pear and even pumpkin treats.
I am enjoying the benefit of 20/20 recipe hind sight.
There are waves to be enjoyed, sun to be savored and cold soups to be slurped.
Summer will have to be pryed from my berry-stained, stone fruited hands.
Thanks for a beautiful post!
You are so right, definitely hang on to summer!
Late summer garden borscht with a side of new red potatoes, grilled brats with a crazy garden slaw this past weekend. Still raspberries, and the nasty green apples are starting to fall – a galette combo I think. Sour cherries were a possibility, but the birds seem to be enjoying them. It can’t be easy being a bird these days, i’m glad they like them. One the prowl for a stand of chokecherries for jelly.
Vicariously enjoyed Tofino – thnx! Mostly staycation this summer, only a long weekend to Vancouver.
cheers,
jake
Mmm. I just got back from a week in the Gulf Islands, and spent a happy hour on Pender picking blackberries that were practically leaping off the 8′ high canes. (OK, maybe that’s an exaggeration. I do have more than a few scratches, and came very close to plummeting into a blackberry cane filled ravine, but it was totally worth it…!)
We were oven-less (wood stove only) but managed to McGyver up a crumble anyways. We made a compote on the stovetop, and toasted oats/maple syrup/butter in a cast-iron pan, then sprinkled that over the compote. It was delicious.
Blackberries are perfect for fall. I personally would leave the plums out but I see how they could complement the berries well. This reminds me of a very wonderful crepe I had this weekend.
I don’t want summer to end either! There’s a peach tart in my oven and a pile of blackberries on my counter, warding off fall with fruit.
Pseudo pie for breakfast…..Yumm!
Julie I have two packages of phyllo pastry in my deep freeze that I bought from one of your earlier inspirations and never followed through but the galettes caught my attention. I am sure you must have a technique for the phyllo instead of regular pastry. Your thoughts or suggestions would be appreciated. I love your blog, your articles in the magazines and papers. I feel like a cook when I make any of these.
I will have to make one this weekend (I’m a teacher, so back to school is extra busy!). A glass of red wine vinegar with a few drop of soap will get rid of those fruit flies right quick!
Butter, fresh baguettes and radishes? What am I missing? A radish sandwich never sounded that good!
This looks delicious! The fruit is so fantastic this year I just can’t find enough uses for it! Will defo be making this though! Thanks for the inspiration
I am ready for fall but I wish that could come with berries and stone fruit too.
must. get. my. hands. on. more. peaches…