TWD: Summer Fruit Galette

Recipe chosen by: Michelle of Michelle in Colorado Springs
Link to TWD group: Tuesdays With Dorie homepage

Anybody else have problems coming up with stuff to write on these things? I keep staring at the blank editor and wanting to write "yeah... I made it. I liked it/didn't like it/loved it/hated it. Here's how I mucked it all up this week."

So, anyway (heh)... The galette seemed to be a hit across the board. I wasn't sure which stone fruit would work the best, so I opted to try plums on one side and nectarines on the other. I used apricot jam across the whole, mostly to use up the jam I had left over from the La Palette's Strawbery(ish) Tart week. (One of the combos that we didn't use was ripe apricots with the apricot jam.) I'm not sure if the fruit from my local grocer is mutant or Dorie's is tiny, but I always end up with way too much fruit when I use her estimates. I ended up quartering the fruit to get it to fit a little bit better, but I would probably slice it in at least eights to get more fruit coverage next time.

Check out that lovely burned ring around the galette above. Pretty, ain't it? That's what happens when the custard runs over the edge. Looks awful, but even the burned bit tasted pretty darn good.

Check out the pics above of the unbaked crust. There's the real muck up. I thought I was running out of time to get it done before the tasters got here, so I rushed chilling the crust. It was a little too warm to do much besides stick to the parchment and tear. I managed to get it all up over the fruit, but it wasn't a happy camper even after a brief session in the fridge to cool it down. I also misplaced my measuring tape part way through getting things done, so I think I may have goofed on the measurements too. (I ended up using two pot lids to mark the circles, and that seemed to work pretty well.)

As for the tasting... It's a mixed bag. Almost everyone loved the crust (natch), and everyone finished their piece. Half of the folks wanted plum and the other half wanted nectarine - so that worked out pretty well. For myself, I was torn. One of the nectarines was ripe and sweet and tasted fantastic in the galette while the other nectarine was too sour for me. The plums were good, but I'm not sure I like the slidey skin presentation.

Last summer, I picked up a galette from the local farmer's market. Didn't know what to call it, but I needed a dessert for the dinner crowd and it was pre-TWD so anything past brownies was intimidating for me. I never thought that I'd be making one of those from scratch less than a year later. How awesome is that?

Don't forget to check out the rest of the TWD crew, and visit Michelle for the Galette Recipe.