Rustic Summer Fruit Galette
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXBu3oWj7PD7-ZZ3DxE-LnIP7ks6vepBo47yoSINQfM6_rBj17yp4wqw7Bp-7Scem640jO4JKOi9DijZjJjFyAOo1_P7Ij37YWLSGfTdTmGtvoCD_GOaLIiLoqJwWJ533Vn02K1jBctI/s400/fruit+galette2.jpg)
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.
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Roll out your puff pastry sheet just a little to make it free form shape.
Transfer to baking sheet.
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Lay your fruit in the center and haphazardly fold your edges to close up the tart, leaving the middle open.
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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!
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Enjoy the beautiful bounties of summer! I wish it would never end!
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Comments
I too am going to miss summer produce - especially plums!
Ramona