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
adapted from Lottie & Doof
pastry for a single crust pie
2-3 plums, pitted and sliced
2 cups blueberries
1 cup blackberries
1 Tbsp lemon juice (optional)
1/2 cup sugar
2 Tbsp all-purpose flour
cream and coarse or regular sugar, for brushing and sprinkling (optional)
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. Serves 8.
August 26 2013 09:27 am | dessert