With the abundance of local summer produce currently available, I just have to say… “I’m in heaven!” It’s that time of year when I really could live on fresh fruit & veg. In particular, I’ve got it bad for decadently juicy Niagara peaches. I’m positively drooling, as I think about all the fantastic ways to enjoy them!!
While you can marvel and simply eat as is, letting the juice run deliciously all over your hands, you could amp up breakfast, and slice them into your morning cereal. You could also serve them up as a de-lish & low cal dessert… slice and arrange on a pretty plate, drizzle with some of your fave yogurt, perhaps a swirl of honey, and for sure, some chopped toasted nuts. You’ll be amazed at how something so wonderfully easy, could be so extraordinary. THAT’S fresh. THAT’S local.
Since I had the peaches and some bursting-with-blue fresh blueberries, I thought I’d whip up a galette. Pie-like, but much easier and less time consuming – it does not skimp on taste. If you make the dough ahead, this really can be put together in no time.
As I perused my files for a new pastry recipe to try, I came across one for a cherry galette. Cherries vs peaches & blueberries….? No probs. Even though I had to make some substitutions, the end result, quoting a neighbour who got a sample…. “thanks so much – it was so delicious I devoured it!!
Peach & Blueberry Galette
I like the addition of cornmeal in the dough recipe – adapted from Emily Richards, of Canadian Living fame. If you do end up with extra filling, do not overload the pastry; it will take too long to cook the filling, and will over bake the dough. Instead, put it in ramekins, top with any extra dough or your fave crumble topping and either bake alongside the galette, or wrap securely and freeze for a future nosh!
serve or put it over the top and serve with ice cream, whipped cream or yogurt.
A food processor makes quick work of the dough.
Use the plastic wrap to help bring the dough together.
Ready for the oven.
A thing of beauty!