I’ve decided that galettes are my favorite food. They’re pretty no-fuss to make, adaptable to the seasons and always the most beautiful things to ever come out of my oven. How could they not be? The fruit bubbles up and glistens as it cools. The free-form crust of the galette ensures there’s no two alike, but each one is rustic and charming. I love that. They don’t last long in our home and they are the sole reason I keep a spare pie crust in my freezer. You know, for galette emergencies.
I found some beautiful nectarines at the farmers market and some west Michigan blueberries at Whole Foods and that’s how this combination came to be. The nectarines were firm at first and I kept them in a bag to ripen, giving them a little squeeze every day to make sure they didn’t spoil on me. One not-so-patient week later and they were perfect and so sweet. The combination of the two fruits in the flaky crust was something I needed to share.
This galette joins a group of beloved galettes I’ve made before, including blackberry peach, sweet cherry and peach rhubarb. I can’t help but think of the undocumented strawberry galette I made a few years ago, too. We had good friends coming over for a last-minute barbecue and I needed dessert in a hurry. I had the most beautiful carton of summer strawberries and an extra pie crust in the freezer. It was on. After dinner, I quartered the baked galette for the four of us and nobody complained about their generous slice. Galettes are magic.