There is just something about the combination of fresh peaches and blueberries. Of course they look beautiful together, but it’s really the taste combination that seals the deal. And yesterday, I had two peaches that really needed to be eaten, and Mr. C. had just purchased 4 pints of fresh organic blueberries from a farm stand he had found on his way to purchase canned cat food. And thank heaven we needed cat food, because fresh local blueberries won’t be available much longer. Of course, without cat food, our kitties wouldn’t be around much longer either! But there’s not much chance of them going even remotely hungry – ever! Anyway – all are happy at Chez Carr. The kitties got dinner and we got this lovely galette for dessert.

Now for those of you unfamiliar with galettes, let me spell out exactly what qualifies as a galette. A galette is a French pastry similar to a tart or a pie. It’s essentially pie-like pastry dough under and partially wrapped over a fruit filling. The wonderful thing about galettes, as opposed to pies, is that the crust is thicker (and therefore easier to work with), no pie plate required (or fancy crimping of dough around the rim of the pie plate), and less fruit is needed for the filling. And truly, very easy to prepare. BTW, the only difference between a galette and a crostada is that crostatas are the Italian term for these rustic, but distinctly elegant desserts. Whereas, galette is French. However, by definition, you can use these terms interchangeably. They’re basically referring to the same delightful desserts.

Tarts, on the other hand, are usually baked in a low, straight sided pan. They too only have a bottom crust, but the crust is more like a cookie than flaky pie or pastry. Bottom line – regardless what you call any of these aforementioned darlings (galette, crostada, or tarts), they are all wonderful.

So if you find baking a pie a bit intimidating, let me recommend building a galette instead. Even if you have been baking pies since you were a teenager, you are going to love how quickly you can throw one of these babies together. The same level of fuss is just not there.

And don’t we all need less fuss, especially now, when fuss (a display of unnecessary or excessive excitement, activity, or interest) seems to be our new norm.

I’m frankly tired and terribly distraught by a lot of the fuss going on currently in our nation. Maybe I’m just getting old, but there is productive fuss, and then there is fuss that smacks of anarchy. And when I hear and read about radical groups that are looting and destroying property, my blood boils. We don’t need burning buildings, people being hurt, and more reasons to hate. And we absolutely do not need a national leader who refuses to condemn violence, and insists that legitimate protestors are either Antifa, Democrats, or liberals who are responsible for the violent protests. A leader who is actually inciting riot. A leader whose incendiary remarks create division rather than work towards healing societal differences and further the tenets of a true democracy.   

Please consider carefully the changes that have happened in America the last 4 years. If you don’t like the direction we are being led, do something about it. Take a stand! And vote! As always, I feel better for speaking my mind. Peace and love to all.

Pastry:

1¼ c. unbleached all-purpose flour

1 T. granulated sugar

¼ tsp. kosher salt

½ tsp. cinnamon

½ c. (1 stick) unsalted butter

¼ c. + 1 T. ice water

In the bowl of a food processor, pulse the flour, sugar, salt, and cinnamon together. Cut the butter into small pieces, then add to the food processor. Pulse at 1 second intervals until butter is the size of tiny peas. Should take about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Dump the crumbly dough onto a lightly floured work surface. Using your hands, press the dough into a flat, thick disk. Roll the dough out into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking.

Fold the dough in half, then half again. (This makes it easier to transfer the dough to a parchment-paper lined baking sheet.) I use one of my cookie sheets that has one side that has a rim, and the other 3 sides are un-rimmed. (See picture below.)

Filling:

2 T. brown sugar

2 T. flour

pinch kosher salt

1/8 tsp. cinnamon

2 peaches, peeled and cut into ½-inch slices

1 pint fresh blueberries

2 tsp. brandy

Whisk the brown sugar, flour, salt, and cinnamon together. Gently stir in the peaches, blueberries, and finally the brandy.

To assemble the Galette:

1 egg, plus a few drops of water beaten together, for brushing

2 T. finishing sugar for sprinkling (turbinado, demerara or any large grained sugar)

cinnamon, for sprinkling

berry liqueur flavored whipped cream, for serving

Heap the filling in the center of the galette crust, then spread evenly to about 2-inches from the edge.

Fold the edge of dough towards the center to make a rustic enclosure. (See picture above.) Brush the edge of the dough with egg and water mixture. Sprinkle finishing sugar evenly over the top, crust and all. Then sprinkle the crust with cinnamon.

Bake in a pre-heated 400 degree oven for 30-35 minutes or until the crust is golden brown. Remove from oven and let rest on a cooling rack for 5 to 10 minutes before carefully sliding the galette off the pan and parchment paper onto a serving or cake plate. To serve, cut into wedges and dollop with Berry Flavored Whipped Cream or vanilla ice cream.

Berry Liqueur Flavored Whipped Cream:

1 c. whipping cream (reserve a bit for decorating the top of the trifle)

1-2 T. powdered sugar

1 T. berry liqueur (Chambord, Framboise)

Beat the whipping cream until it reaches stiff peaks. Add the powdered sugar and berry liqueur. Whip until combined. Refrigerate until needed.