When A Pie’s Too Much….

When a whole pie is just more than you want, or making a pie is just too much trouble, don’t do without, make a galette! Nothing could be faster or easier, especially if you use a ready made pie crust. (I should have stock in the Pillsbury company.)

galette done

The nectarines are getting ripe on our little tree, so Mr. Man brought some in and left them sitting on the counter. Yeah, I can take a hint. But I could not possibly put out less effort making anything than it takes to make a galette, and he’ll be a happy camper. That’s what I call a win, win.

Of course most of the time we want some nectarines, we have to resort to buying them at the store or some local fruit stand. Either way, you’re apt to be looking at fruit that was picked before it was quite ripe and put into cold storage. So I’ll pass along some advice I got from a fruit inspector. Look at the nectarine right around where the stem was attached. You’re looking for a nice warm, golden yellow color. Those will be the ones that were ripest when they were picked. OK, there are white nectarines, and I can’t help you there, but those aren’t the ones you usually see at the grocery store.

You can make a galette with nectarines, peaches, plums, apples, whatever you have on hand. I’m ashamed to admit that it’s not really a problem for two of us to polish off a whole galette of an evening. But, served with a scoop of vanilla ice cream, it makes a nice and rather elegant dessert for four.

Summer’s here and fruit’s ripe. Now’s the perfect time for a galette!

Author: MOM

Cards on the table, I'm NOT a chef. Most of the time, I don't really even like to cook. But, I ALWAYS love to eat!....and I've had a lifetime of great cooks in my family showing me what good food's supposed to taste like. People are always asking me for recipes, asking what I'm cooking, so here you go. What I cook is probably as bizarre as my kids think I am. Sometimes healthy, sometimes artery clogging. Sometimes gourmet, sometimes just a quick fix to fill an empty place. Sometimes secret Italian family recipes, sometimes quick dump and stir out of cans. That's the way I roll. Take what you please, leave the rest. It's not brain surgery.

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