Jake makes dinner most nights during the week. Mondays are my night.
Generally, on my night, I’d rather nap and then go out for pizza. I’d rather sit in a tall booth with Third Eye Blind playing.
This last week I felt super motivated somehow! I made Tracy’s Vietnamese Noodle Salad (but with peanut-crusted chicken instead of tofu). I went to the grocery store on my lunch break and then again after work because I’m a total backtracker. I always forget something.
After dinner and dishes I rolled out the dough for these and baked them up. These are pretty quick to put together if you whip up the galette dough before dinner.
These are rustic and imperfect. They are casually delicious, aren’t ever pretentious, and are filled with summer.
But mostly, these are sized perfectly to share, and boys like them. And what’s better than splitting a dessert with a hottie?
- 1 1/4 cup flour
- 1 T sugar
- 1/4 t kosher salt
- 1/4 cup unsalted butter (1/2 stick), cold and cut into cubes
- 1/3 cup ice water
peaches and blueberries –
- 4 small (or 3 large) peaches; peeled, pitted, and sliced
- 1 cup blueberries
- 1/4-1/2 cup sugar, depending on how sweet the peaches are
- 1 T flour
- 1/2 t cinnamon
- pinch of nutmeg
crumby top –
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 t cinnamon
- pinch of salt
- 1/4 cup butter, softened
- Make galette dough: mix the dry ingredients in a large bowl. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks. Add the ice water all at once and mix just until the dough starts to come together. Gather the dough in your hands, divide in half and shape each half into a disk – don’t worry if you see large streaks of butter – they are supposed to be there. Wrap each disk in plastic wrap and chill for at least an hour before rolling out.
- Cut each disk into 2 equal pieces. Roll out each disk of dough on a lightly floured surface, about 1/8-inch thick. Settle each circle of dough onto a baking sheet lined with parchment paper. (I was able to fit 2 per baking sheet.)
- Prepare fruit: mix the sugar, flour, cinnamon, and nutmeg in a medium bowl. Toss with the peaches and blueberries until they’re coated. Divide the peaches and blueberries amongst the dough rounds leaving about a 1/2 inch border. Fold the borders of dough up slightly over the filling, allowing it to pleat as you work your way around.
- Make crumb topping: whisk the flour, sugar, cinnamon, and salt together. Rub the butter into the flour mixture using your fingers until it resembles crumbs and butter pieces are no bigger than a pea. Divide crumbs between the galettes.
- Bake at 375 degrees for 30 to 35 minutes, or until filling is bubbling and crust is slightly browned. Serve warm with freckled whipped cream or vanilla ice cream!
I’ll meet you in the middle.