Have you been to your local farmer’s market lately? On a recent trip downtown we found the summer produce to be bursting at the seams. There were blackberries, cherries, corn, cucumbers, peaches, peppers, green beans, Washington Parish watermelons and tomatoes out the wazoo. However, it was the fresh blueberries that caught my eye and tempted my palate. With the Fourth of July holiday looming, my mind immediately went to blueberry pie.
Later that afternoon I switched from Team Pie to Team Galette. Galettes are easier and faster and don’t require a pie plate. They come together in a snap so you can wait until almost the last minute to make one. There really aren’t many rules when it comes to the versatile galette. They can be any shape you want and most summer fruits work well in this delicious dessert.
I’m using blueberries here, but really you can make whatever kind of galette you want. I added some lemon to my blueberries because lemons and blueberries go together like cookies and milk. If you decide to go with a different fruit think about what flavor combinations work well together. Cherries go great with vanilla. Plums are superb with a little brandy. Peaches and nectarines love a little almond. Think of this recipe as a jumping off point to explore different flavors.