Goodbye Summer

Summer always seems to go faster than any other season, and no matter how unbearable the heat and humidity can be, I'm sad to see it end... And whenever I'm a little sad, a bit of baking will generally cheer me up. So here's an easy galette with what may be the last nice white peaches and blueberries of the season. I added rosemary and ginger to give it a little kick towards those wintry flavors. If you mix a little pinch of the fresh ginger, rosemary, and lemon zest into the dough before it chills, it'll be even more delicious. Enjoy.

TINY WHITE PEACH & BLUEBERRY GALETTES WITH ROSEMARY AND GINGER

FOR THE CRUST: mix together 1+1/2 cups white flour, 1/3 cup sugar, and a pinch of sea salt in a mixer. Add 6 tbsps butter, and mix until the butter is somewhat incorporated. Then add 1 egg (beaten) and 1 tbsp of heavy cream and continue to mix until dough comes together. Refrigerate and chill for at least 90 minutes.

FOR THE FILLING: Chop 2 white peaches and sit them in a bowl with 1/2 pint of blueberries, drizzle with honey, lemon zest, a pinch of fresh grated ginger and chopped rosemary. Let sit for at least an hour so the flavors can combine.

Preheat oven to 375. When the dough is chilled, divide into 6 balls and roll them each out into little disks- about 4-5" diameter. Then place a small amount of the peach-blueberry mix into the center of each one. Leave about an inch and a half of space around the edges and then fold the crust up over the fruit to create little open-faced pies. Bake for about 25 minutes, or until crust is golden brown and fruit is bubbly.