DIY Fresh Fruit Galette

Thursday mornings I set aside to go to the local farmer's market. The fruits, veggies and meats are amazing! We love the summertime fruits and look forward to indulging ourselves with them whether it be for breakfast, dessert or just for a snack. I've made all sorts of combinations of pies, galettes, Dutch Babies and individual hand pies. They are all delicious! Here's how I made this one using my usual, flaky, buttery (but no butter) pie crust. You can substitute almost any fruit or berry. Just use your favorites, add the seasonings and enjoy!

SERVES:         6-8
PREP TIME:    20 minutes
COOK TIME:   40-45 minutes

INGREDIENTS:
For the crust:
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons COLD water
1/3 cup walnut oil

Milk for brushing on top of the crust to give it a shine

For the filling:
3 large fresh peaches 
3 ounces blueberries
3 ounces blackberries
1/2 fresh lemon juice + zest
1/4 C brown sugar 
1/4 C white sugar
4 tablespoons cornstarch 
1/2 t cinnamon
1/4 t nutmeg

1/2 t vanilla

PREPARATION:
1. For the crust, mix the flour and salt together. Add the walnut oil and mix with a fork. Sprinkle 2 tablespoons of COLD water over the mixture and mix together with a fork. Form into a ball and roll between 2 sheets of wax paper with a rolling pin, forming a circle. Roll it thin.
2. Wash and dry the peaches and slice into 1/4" slices. Wash and dry the blackberries and blueberries. Place in a large bowl.
3. Meanwhile, mix the sugars, cinnamon, nutmeg, and cornstarch together in a small bowl. Pour over the peaches and carefully mix. Add the lemon juice, zest and vanilla. Thoroughly mix all of the ingredients and place inside the pie crust. It will mound a bit in the middle. Fold over the edges of the crust as shown in the photo. It may crack but don't worry about that, it's supposed to be rustic.
4. Preheat oven to 400*F. 
5. Place the galette on a foil lined baking sheet with sides. (It does leak a bit.) Brush the exposed edges with milk and place in the preheated oven for 40-45 minutes. The galette is done when the crust turns light brown. Cool on a rack.

Bon appetit, 

Tom and Anita

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DIY Fresh Fruit Galette

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