Peach and Berry Galette

I’ve mentioned before that this year in Paziols is different from previous years. I’m not the only one who’s noticed it–even the girls who have come back from years before have mentioned that something has changed. Maybe it’s because the staff is different, or maybe because we have one less car, and thus we travel in smaller groups. Who knows, really, what has made the change happen, but suffice to say, the past two years blurred together into one giant Paziols party, and this year is a little bit… different.

Don’t get me wrong, it’s not bad. But I definitely have to say that there are certain things about last year–the excursions, the learning experiences–that I miss, and certain things about this year–the fact that I often don’t leave the kitchen, the fact that my hands are peeling from endless piles of dishes, the fact that there were some kids at the end of the last session who couldn’t even remember my first name, so infrequently I actually had time with them–that I wish weren’t so. There’s a little girl who constantly begs me to play with her, and it breaks my heart to tell her no so that I can go sweep the kitchen floor for the thirteenth time that day, mais c’est comme ca, things change, and if I didn’t attack the endless pile of dishes, we’d be eating off of paper towels.

Suffice to say, when I ended up with the three grandes and our Junior Animatrice at the house today, we were all more than happy to kick off our shoes (shh… don’t tell) and relax. We did a grammar class on negatives tranquillement, as we laughed and intermittantly discussed the differences between proverbs in French and English. We ate a lazy lunch with bread on the table–a luxury we don’t permit ourselves when we have little Turks who will stuff themselves with bread and nothing else. The dishes were a breeze, and so even though I had set my sights on the colossal dinner dish that is cassoulet, I decided to put together a summer galette for dessert as well.

With a simple pie crust dough and an even simpler filling: I used frozen berries that I had lying around, but you could just as easily use fresh, this galette is the perfect end to a summer meal, and the best way to use up any peaches–or any summer fruit–that you have lying around.

Oh, and if you’re looking for compliments or recognition, this isn’t a bad way to go about fishing for them: two of the little boys here looked up at me after their first slice of tart and said, “Emily, did we ever tell you you’re the best cook… ever?”

Luckily, I’m too smart to be that easily swayed…

Peach and Berry Galette

Crust:

2 1/2 cups flour
250 g. cold butter, cubed
2 tbsp. sugar
2 tsp. salt
cold water

Filling:
5 peaches, cut in eighths
2 tbsp. flour
1 tbsp. sugar
pinch nutmeg
juice of 1 lemon
2 cups frozen mixed berries, thawed and drained, or fresh

Crumble the flour and butter together with your fingertips until they have a sandy texture. Mix in the sugar and salt, and then add cold water by the tablespoon until the mixture comes together. Form a ball, wrap in plastic and refrigerate for at least an hour.

When ready to make the tart, separate the ball of dough into two and roll the crusts out. Place in small tart pans with the edges hanging over, and place in the freezer until ready to use.

In a bowl, combine the peaches, flour, sugar, nutmeg and lemon juice. Remove the crusts from the freezer, and line the bottoms with the peaches. Top with the berries. Fold the edges of the crust over the filling. Replace in the freezer for 15 minutes, and preheat the oven to 450 degrees.

Bake for 20-25 minutes, until the crust is golden and the fruit is hot. Serve warm with crème fraîche. Consider allowing seconds.