Plum and Nectarine Galette

I’m a lover, not a fighter. And I’m a cooker, not a baker. Most days.

But then there are the times that I get a little fight in me, and there are the times that I get the urge to tie on my cupcake apron and make doughy, buttery, sugary magic.

One such rare occasion happened this week, when I woke up to the sound of pouring rain and a deep chill from the persistent bedroom air conditioner, and as I dragged my bleary-eyed self to the shower, I was compelled to create my first galette. And my in-the-shower ideas, while quite random, are always my best ideas of all. Inspired by a nectarine galette from smitten kitchen that I had bookmarked months ago, and enticed by a bowl of fresh plums that I had stashed in the fridge days ago, I was obsessed with the idea of making my own fresh fruit galette.

I started the day in a baking mood and day-dreamed about the impending marriage between the plums and nectarines in my kitchen as I picked up my morning cappuccino. As I walked into my office, I did a mental inventory of my wine rack and decided which bottle would make a suitable temporary replacement for the rolling pin that I lost in my last apartment move. As the rain poured down and work poured in, I took a deep breath, listened to the soothing rumble of thunder that echoed outside, and thought about kneading dough.

Ah, much better.

By 7:00 PM I was cutting butter into flour, and once I finished rolling out the dough, I popped open the chianti filled rolling pin and sliced some fruit. I adapted the recipe here by substituting plums for half the nectarines, substituting walnuts for almonds, and using about half the added sugar.

And I didn’t burn it!

You can call it a galette, a free form pie, or a rustic tart. Kyle called it a fruit pizza, which works just as well. This recipe gets points in my book because it is really adaptable – the combinations are endless – and easy enough for even an occasional baker to pull off.

I am sure it won’t be long before another combination of ideal ingredients falls into my lap and the mood strikes to wrap them in pastry dough. I already have ideas for my next galette (and my next batch of scones. . . and my next dinner party dessert. . .) but for now I am saving them for another rainy day.

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