This galette (a rustic, free-form tart) begins with a market bounty of ripe stone fruit: fragrant doughnut peaches, golden nectarines, tender apricots and blushing rainers. A rhapsody of crimson and gold, the sliced fruits are tossed with ginger, vanilla and several spoonfuls of glistening white sugar. Encased in a blanket of butter-speckled pastry, stone fruit and juices are then baked until melting and bubbly. Served beside a scoop of cool vanilla ice cream, this warm Stone Fruit Galette with Ginger and Vanilla is little slice of heaven.
Over this past holiday weekend, Jorge and I hosted a Tart Party for a few fellow San Diego Food Bloggers. I’ve always been a big fan of tarts, so I thought it would be fun to dedicate an entire party to them Jorge made a super tasty Strawberry Rhubarb Tart, and I threw together a Zucchini Tart and French Onion Tart. Marie and Dan, from Meandering Eats, brought an amaaaazing Triple Cheese Tart with Chocolate and Orange. And Vintage Sugarcube’s Jenny baked a beatiful Corn and Basil Tart. This tart was just bursting with corn flavor. Stacy with Center Stage Wellness was also there sans tart. Instead, she brought her new adorable baby, Iver :). Check out my Instagram feed for photos from the party.
I didn’t actually serve this Stone Fruit Tart at the gathering; however, I was still in a tart-making mood after the party, so I baked two new tarts for Kitchen Konfidence. Yes, that means there’s another coming soon Continue reading for the recipe.