Dessert?! Who me?! I’m not a big baker. I’d like to be sometimes, but I’m just not. Every once in a while, though, a very specific idea swings my mood the baking way, and I just go with it. I’d say I’m 50-50 success-to-failure. But it’s fun to play!
This delightful little morsel is baked Summer. We had a bunch of berries on the verge of being wasted, and a few ripe white-flesh peaches. I also had one leftover premade pie crust in the freezer from my quiche dinner a couple weeks ago, so everything really had to get used. I had no choice! And it turned out. You could obviously make your own crust here, and it would probably be even better. (I have a nice galette crust recipe on this post. It would work perfectly.) But premade works great, too, and actually, I really like the Trader Joe’s pie crust. So here you go.
WHAT YOU NEED
* 1 premade pie crust, or homemade
* 2 ripe white peaches (or yellow), sliced
* ~2C mixed berries (I used sliced strawberries and blueberries)
* 2T sugar, plus a little extra
* 1t vanilla extract
* 1 egg, beaten, for egg wash
WHAT TO DO
If preparing your own crust, do that first, of course.
Next, prepare your filling. In a large bowl, add all of your fruit/berries, the vanilla, and the 2T of sugar. Mix together by gently folding, so as not to break or burst your berries.
Whether using your own or a premade crust, though, when you’re ready to put your galette together, preheat your oven to 425F. Prepare a baking sheet with either parchment paper or tin foil and set aside.
Roll your crust into a large round on your baking sheet and spoon your fruit/berry mixture into the middle of it. Be sure to leave about 2-3 inches of crust as a border around the filling so you have enough to fold over to close your galette.
Brush your crust with the egg wash – be generous. Then sprinkle the edges of the crust with a little extra sugar.
Bake at 425F for about 30 minutes, or until your crust becomes beautifully golden in color. Then remove from oven and let cool, at least slightly, before serving (with some vanilla ice ream if you have it — just to extra-Summer-up this baked Summer!).
It’s light, and tart, and luscious. It’s perfect for an easy dessert, or a moderately indulgent weekend morning breakfast, pairing equally well with coffee or a bellini. Could you ask for a better baked Summer than that??