It's summer. This seems obvious, I know, and yet right under our noses the sun slinks away a little earlier each night, a reminder that the seemingly endless abundance of the season wanes gracefully, inconspicuously yielding to its successor, for the time being. This is the half of the year that the farmers market is outdoors, the stands are plentiful with produce, and if I get there early enough, I can snag some squash blossoms before they sell out (which I've only managed to do once so far). Each week one fruit seems to be omnipresent and at its peak only to disappear the following week, with another beaming jewel in its stead. This was the case with the sweet cherries, which I had hoped to procure a second week in a row only to be handed a different gift in the form of these succulent, sweet-tart plums to sample. I found myself handing over the money to buy them before ever even taking a bite. The vendor was reminiscent of Demeter as she held out her open palms, laden with plums, for passersby to pluck and tuck into immediately, silent and smiling as they surveyed the plethora of produce with eyes like saucers. The message seemed to be that now is the time to enjoy, ingenuously, that which is simultaneously ripe and fleeting.
Aside from simply enjoying these summer fruits out of hand, I often find myself baking them in a galette, usually on top of frangipane, and preferably with a dollop of whipped cream when all is said and done. To date, my favorite dough for this preparation is from Tartine. One recipe of their Flaky Tart Dough yields two discs of dough, one of which I use right away and the other of which I freeze to use later either for another galette, quiche, or pot pie.
Consider the galette a blank canvas on which to paint the fruitful manifestations of each season. The dough is free-form and forgiving. Despite any aesthetic concerns I place it in the oven with, some alchemy transpires within, as the galette always emerges a Maillard marvel, jaw-dropping in its perfect simplicity. One of these days I intend to make a savory version with caramelized onions and gruyere. So go to your farmers market and grab whatever inspires you in the moment, hopefully it's like mine, which I overheard one young fellow describe by saying "This farmers market is lit." Be sure to revel in the freshness of this season's bounty, and take the time to savor and reflect on how precious everything is in the stillness of a moment, as those moments inevitably crescendo towards change.
Summer Fruit Galette
Yield: dough and frangipane for two galettes, fruit filling for one
Dough (Adapted from Tartine)
For the Dough
Hello! I'm Kat.
Cooker, baker, amateur pottery maker.
I'm a CIA graduate (culinary arts & applied food studies) who previously studied anthropology.
Food obsessed. Anxiety disorder. Grief bearer.
Here you'll find recipes for what I'm currently feeling and sometimes even why!