1 hour ago
Saturday, August 29, 2009
I am much better cooking without a recipe.
I jot down notes and ideas and then sometimes, just sometimes, it comes together!
Like this time!
This is not brain surgery. This is a very simple dessert in which you can use any fruit that you like.
I happen to have a lot of produce from the Jersey shore this week, so I used ripe plums, blueberries and a few figs (of course!) for good luck.
And here is that wonderful frozen puff pastry again that makes my life so much easier.
I put a little too much fruit inside the galette, so it was a bit too juicy, the juices seeped out and ran onto the baking sheet.
But once it cooled a bit, I was able to transfer it to a pie dish, where it firmed up and held together nice enough for slicing.
The 2 of us ate this whole thing in one sitting. It was that good!
Rustic Summer Fruit Galette:
1 frozen puff pastry sheet, defrosted
1 ripe plum, sliced thin (you can leave the peels on if you like)
1/2 cup of blueberries
2 ripe figs, sliced
(you can use peaches, apples, pears, or any fruit!)
fresh lemon juice
1/2 cup sugar
In a bowl, mix the sliced fruit with the juice of a lemon.
Add 1/2 cup of sugar to the fruit and toss.
Roll out your puff pastry sheet just a little to make it free form shape.
Transfer to baking sheet.
Lay your fruit in the center and haphazardly fold your edges to close up the tart, leaving the middle open.
Brush the pastry with egg or water and sprinkle some sugar on the pastry and over the fruit for a bit of crunch.
Bake in a 400F oven for 20 minutes. Wait a few minutes for the tart to cool before transferring it to a platter or it will fall apart!
Enjoy the beautiful bounties of summer! I wish it would never end!