Fresh Fruit Galette

I do a ton of baking for my clients, but recently I feel like I'm been too busy to do any baking for us! Last night I wanted a tart for dessert and I had some gorgeous cherries from Arrowhead Family Farm and some black raspberries from our yard.

The crust in this recipe is a Flo Braker recipe from Baking With Julia. It's a great addition to your baking repertoire and works well in sweet and savory applications. Make sure you give yourself time to let the dough chill - I didn't and pushed it: the results were fine, but the dough was a lot more challenging to work with than it should have been.

Substitute any mixture of fresh fruit that you have on hand. You can layer the fruit daintily into the crust or just tumble it in like I did. If your fruit is super juicy, you can put a tablespoon or two of breadcrumbs or cookie crumbles into the crust before you add the fruit.

Fresh Fruit Galette

Serves 4-6

• 1 recipe cornmeal galette dough (below)
• 1 1/2 - 2 cups cut up fresh fruit - I used a mixture of yellow and red cherries and black raspberries
• 1-3 tablespoons sugar (depending on the sweetness of your fruit)
• 1 tablespoon butter

On a lightly floured surface, roll the galette dough into a 12" circle (it's okay if it's not a perfect circle, galettes can be "rustic"). Transfer the round of dough to a parchment-lined or non-stick baking sheet.

Stir the fruit and sugar together and spoon the fruit onto the center of the dough, leaving a 3-4" margin of dough. Dot the fruit with the butter.

Lift the dough up and over the fruit, forming a pleated edge (see the picture up there).

Bake for 20-30 minutes until fruit is juicy and the crust is nicely browned.

Cornmeal Galette Dough

From Flo Braker in Baking with Julia

• 3 tablespoons yogurt or sour cream
• 1/4 cup ice water
• 1 cup flour
• 1/4 cup cornmeal - I like a coarse-grind cornmeal, but you can use a finer grind if you don't want a crunchier crust
• 1-2 teaspoons sugar
• 1/2 teaspoon salt
• 7 tablespoons butter, cut into 1/2" cubes

Whisk together the yogurt and water, set aside in the fridge so it stays cold.

Whisk the flour, cornmeal, sugar and salt together. Toss in the butter and cut the butter in (with your fingers, 2 knives, a pastry cutter or in the food processor - your choice) until you have a mixture that looks like like cornmeal with some pea-sized pieces in it.

With a rubber spatula, fold in the water/yogurt mixture. If the dough seems too dry, add more water, a tablespoon at a time until the dough holds together. Wrap in plastic and chill in the fridge for 2 hours or so at a minimum. The dough freezes really well, so make a double or triple batch and freeze the dough for later.