The last unofficial weekend of summer was spent with my family on Chincoteague Island, a tiny barrier island off the coast of Virginia. The sun was hot and the ocean water was cold. We made a big peach pie using my friend Kari‘s secret recipe. Ate fresh littleneck clams by the handful. Went for late night walks with our dog through the very dark, quiet streets and could see the Milky Way and satellites drifting overhead.
The nights are already cooling down in Washington and I’m squeezing in a weekend trip to Richmond tomorrow as a last hurrah, but then shit gets serious and autumn is at the door. But before we get all doom and gloom, make this galette. It’s a sloppy, humble, delicious tribute to the end of summer.
plum and blueberry galette
PIE PASTRY
(makes one six-inch disk)
1 1/4 cups flour
3/4 T sugar
1/4 t salt
1/2 cup *cold* unsalted butter
1/4 cup ice water
1/2 T fresh-squeezed lemon juice (pour it into the ice water)
Mix the dry ingredients together. Cut in the butter with your fingers until there are pea-sized bits of butter distributed throughout. If the dough gets greasy or warm, stick it in the fridge for 15 minutes. Dribble in the water/lemon juice mixture slowly, incorporating it into the dough with a spoon. Dump the dough onto the counter, knead together a few times, then divide into 2 balls. Flatten the balls with your hands, wrap tightly in cling wrap, and refrigerate for 1 hour before using (ideally overnight). Keep refrigerated up to 3 days, or freeze in a freezer Ziploc bag for 4 months.
PIE FILLING AND ASSEMBLY
1 cup blueberries
1 cup sliced plums, peaches, or nectarines (no need to peel them first)
1 cup pitted cherries, sliced in half
3-4 T sugar, depending on the sweetness of your fruit
zest and juice from half a lemon
seeds from one split and scraped vanilla bean (optional)
1 egg, beaten
2 T turbinado sugar
Mix together the fruit, sugar, lemon zest and juice, and vanilla seeds, if using. Set aside and let macerate for 15 minutes.
Preheat the oven to 375. On a floured work surface, roll out your pie dough, and transfer it to a baking sheet. Pile the fruit in the middle, leaving a 2 inch border around the edge. Fold the dough over the fruit, leaving much of the fruit exposed on the top. Seal the dough together with a dab of cold water here and there. Brush the top of the galette with the beaten egg, sprinkle with turbinado sugar, and bake for 30-45 minutes until the crust is golden brown.
Mouthwatering!!! Can you substitute cherries for anything? Maybe blackberries? Or would that be a crime?
There are cherries in the recipe too! And yes, substitute whatever berries you have on hand. No frills, this baby.
what amazing recipe! I have picked plenty of plums this summer and wonder what to do them, thanks! : )
Looks delicious! As we’re coming into the Spring/Summer season in Australia this is definitely one I’d like to try.
That crust! Perfectly golden pastry- what a beautiful color.
squeeeee!!!!
Yum! we are only heading into summer, but I think a beautiful berry galette should be on the menu whilst we are getting cheap strawberries starting to ripen and be available in the markets. Great photo’s too by the way.
Just did a plum pie yesterday… Only have Mirabelle on hands!
Could you let me know what T stands for ? I guess it s table spoon
And small t?
Thanks… I m afraid I m more used to French measures for cooking
Yes! “T” stands for Tablespoon, and “t” stands for teaspoon. Enjoy!
Thank you very much
Sounds good!