Summer produce both fruit and vegetables gives us almost endless possibilities to create both sweet and savory dishes. This free form rustic galette (fancy French name for a tart) is so easy to make and absolutely delicious. I used seasonal blackberries and apricots but you can use whatever fruit or berries you like. The beauty of this tart is that its rustic, the circle doesn’t have to be perfectly round but it should be thick enough so that the dough doesn’t break, its rustic, imperfect and so good! Here’s how to make it:

Galette dough

serves 4-6 depending on serving size

1 c flour

1/4 c cornmeal

1/2 tsp salt

1 tsp sugar

7 tbs cold unsalted butter cut into tbs size pieces

3 tbs sour cream

1/3 c ice water

Whisk flour, cornmeal, salt and sugar. Add butter and work into the flour/cornmeal mixture until it resembles crumbs or you can pulse in food processor. Whisk the sour cream into the ice water and add to the flour/butter mixing with a fork until all the liquid is absorbed. Form into a cohesive disc, don’t over work it. Wrap in plastic wrap and refrigerate for 1 hour.

Fruit filling

1 1/2 c blackberries

1 c apricots (sliced or halved depending on size)

1/3-1/2 c sugar (amount of sugar can vary depending on sweetness of the fruit)

pinch of salt

2-3 tbs flour or cornstarch

pinch of cinnamon (optional but recommended)

1 tbs butter cut into small pieces (to dot on fruit before baking)

Mix the fruit with the dry ingredients, set aside.

Take the dough out of the refrigerator and on a floured work surface roll into a rough circle approximately 1/4 inch thick and 10 inch diameter . Place fruit in the center in a mound leaving about a 2-3 inch overhang. Bring the overhanging dough carefully over the fruit leaving the center uncovered. Make an egg wash (egg and a splash of water) brush onto the galette, making sure its completely covered and in the folds, sprinkle with some sugar and a few small pieces of butter on top of the fruit. Note: I recommend placing the dough circle on a sheet of parchment paper on a baking sheet, adding the fruit filling and shaping rather than trying to transfer when filled) Bake in a 400 degree preheated oven until golden brown and bubbly (40-45 minutes) serve warm with ice cream.

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