Summer Fruit Galette

Labor day weekend is fast approaching (can you believe it?) and I’m feeling inspired to make rustic dishes that celebrate the last of the summer produce.  I buy summer produce with a buy now, figure out what you’re going to do with it later mentality, and that’s how this galette came to be.  I loved it so much that I actually made it two days in a row.

The best thing about this galette (besides the taste) is that you can pick and choose your favorite fruit, or go with whatever is in season.  I went with blackberries, raspberries, blueberries, and peeled peaches.  The combination of sweet and tart was fantastic in contrast to the buttery, flaky pie crust. 

* For this recipe, I used half of the recipe for Simply Recipes Perfect Pie Crust (keep the other half in the freezer until you need it).

Ingredients:
* 1 pie crust
* 3 c. fruit
* 3 tbsp. sugar, divided.
* 2 tbsp. heavy cream

Preheat oven to 425.  Combine all of the fruit and 2 tbsp. sugar in a bowl, set aside.  Meanwhile, roll out the pie crust on a floured surface.  When the crust is about 1/4 inch thick, transfer it to a parchment lined baking sheet.  Use a slotted spoon (so any excess liquid drains) to scoop the fruit into the center of the pie crust.  Gently fold over the edges of the crust, lightly pressing together any creases.  Brush with heavy cream and sprinkle with the remaining 1 tbsp. sugar.  Bake for 35 minutes, or until golden brown.  Let cool slightly before serving.  Enjoy!