I'm finally, finally no longer a nomad. By the time you read this I should be moving my things into a new townhome. With my sister! We kind of did this before in our undergraduate years and it was... interesting back then. Laid down a lot of sisterhood foundations back in that little condo in Bloomington. Now we're a little older, perhaps a little wiser, certainly a lot stronger. And much more sentimental, at least on this end. After all, there are only nine more months of guaranteed Hoosier-life. And from there, who knows? But when I do I'm sure it will get written down somewhere in this little space, so check in a few months for an update on that aspect of life.
But today is a talk about late summer. This past April, Andrew and I were on one of our canal walks and I told him I was worried. He was, unsurprisingly, unfazed as I have built quite the reputation for dwelling on nearly everything, even the silliest of troubles. So now he waits until I finish my thoughts completely before offering solace. And on that walk, I told him I was scared that summer would fly by without doing all the things I wanted for a final hurrah to the midwestern sunshine and humidity. Adult life, whatever that is, sometimes feels like a tunnel with the walls getting closer and closer together as you walk through it. Less time for fun, for leisure, for memories.
I know now that I was wrong. Yes, I did have to work and study, but it balanced out with picnics, trips to the little farm stand for Friday pizza nights, runs on the canal both with friends and without them. Lots of family time with plenty of Korean food and plenty of laughs. Birthday celebrations and plenty of trips to eat cake even without reason for celebration. Small memories that fill my heart and my phone, thanks to my obsessive need to document nearly everything. I didn't have any major trips, didn't do anything huge to brag about on Instagram. And that's okay. More than okay. Turns out I didn't need them to have the summer I was afraid of missing.
Adult life doesn't have to feel stifling. We just have to cherish the small things as much as the big ones. Like post-call lunches and Sunday donuts.
Pie dough has always scared me, hence why you rarely see a pie recipe on this blog. I'll say it again, my first love is cake. But as a nomad for the past month, resources (including my beloved stand mixer) become limited, and you have to be considerably more flexible. So with the mixer away from me for the past couple weeks, I faced my fears and tackled this flaky, buttery pastry, although not without consulting the experts Deb and Yossy. After sifting through their pie dough and filling tips, I took my first baby step with dough and tried my hand at this galette. I was surprisingly pleased with the way it turned out - flaky, buttery (I wish you could have smelled the kitchen), and no soggy bottom (I would have made Mary Berry proud). Made only better with the juices from all of late summer's best, naturally sweet so that the whole thing only requires a few tablespoons of sugar in the end. A true celebration of what nature gives in these late summer months that are quickly turning into cooler autumn days.
Late summer fruit galette, pie dough from Smitten Kitchen, filling tips from Apt 2B Baking Co
For the pie dough (makes enough for 2 galettes, or 1 double crust pie)
- 2 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 sticks of unsalted butter, cubed then placed in the freezer until very cold
- 3/4 cup ice cold water
For the galette (makes 2 galettes)
- 1 batch pie dough, as above
- 2 medium nectarines, sliced
- 2 medium plums, sliced
- 2 medium apples, sliced
- Juice from 1 lemon
- 3-4 tablespoons sugar, depending on the sweetness of your fruit
- 1 teaspoon salt
- 1 tablespoon all purpose flour
- 1 egg for an egg wash
- Turbinado sugar for sprinkling
For the pie dough
- Whisk the flour, sugar, and salt in a large bowl (preferably a wide bowl, to help with mixing!).
- Using your fingers quickly or a pastry cutter, work the cold butter into the flour mixture until you get flour "pebbles". We are getting that butter into the flour to get nice, flaky pastry later.
- Starting with 1/2 cup of the water, drizzle the ice cold water into the bowl and using a spoon or spatula, mix the dough. You will likely need a couple tablespoons (or 3) to get the dough incorporated - it shouldn't be too wet of a dough and try not to knead it too much. Just enough to get it together if you press it with your hands.
- Split the dough into two and wrap in plastic wrap, making it into a disc. Place in the fridge for at least one hour, if not more.
For the galette
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper, and lightly flour the surface of each.
- In a large bowl, mix the fruit, lemon juice, salt, flour, and sugar until combined. Set aside.
- Take out your pie dough and place on the parchment paper. Roll out the dough into a large circle, about 1/4 inch thick. Place the filling in the center of the dough and fold up the sides of the dough so that it encases the filling. Repeat with the other pie dough. Place both in the fridge for 20 minutes to set.
- Brush the dough with your egg wash and sprinkle the sides with turbinado sugar. Bake the galettes for 30-40 minutes, until the crust is golden brown and the juices from the fruit are bubbling. Remove from the oven and let cool, then slice and enjoy with a huge scoop of vanilla ice cream, preferably outside with friends.