The summer fruit has been amazing these past few weeks, especially the strawberries. However, the berries also don't last well beyond a few days, so instead of freezing the overly ripe ones for smoothies, I threw some strawberries together with some ripe blackberries, mulberries, and soft nectarines and peaches for a melange of sorts. You can use whatever you have on hand to make your galette.My template is for two galettes. I sliced the stone fruit and mixed them with the berries, for just over 2 cups' worth of fruit, and then I added a few squeezes of lemon juice and a few teaspoons of sugar, to taste. If your fruit isn't that sweet, you can add more sugar. I like to err on the side of less, for a less cloyingly sweet dessert. Add a teaspoon plus of cornstarch and mix in with the fruit.
Meanwhile, preheat oven to 375 degrees. I use prepared pie dough from Trader Joe's; you can find it in the frozen section, and it comes with two rounds. I'll defrost it overnight, and then you can pull it out about 45 minutes before baking. I use my wooden roller to smooth each round out, sprinkling a bit of flour on my parchment paper work surface to keep the dough from sticking.
Place half of the fruit in the center of each round, and then crimp the edges up. The beauty of the galette is that it's a rustic dish, so it doesn't have to be perfect. Then I use a pastry brush to brush milk on the dough for some shine and sprinkle turbinado sugar for some crunch and texture. You can also use a beaten egg in place of the milk.
Bake for approximately 45 minutes. Let cool for at least 20 minutes. If you wish, serve with whipped cream or vanilla ice cream.
