The name for this dessert comes straight from Rocker Dude. I’m not 100 percent sure why he picked his specific name, but it is what it is. A Mississipi Galette is a simple stone fruit galette that makes the most of the summer abundance of fresh stone fruit, and I love stone fruit.
I was inspired by a post written by Tartelette, but when I started to make the tart I didn’t have time to check her blog, so I just made up the filling as I went along.
We had a bit of a busy day on Friday, with the Little Rocker’s graduation party from preschool. They moved it up so that we could go as we will be flying in a week and a half to the US to visit the family and they didn’t want us to miss the party. (The theme was health, so there was a long of singing and things having to do with vegetables.)
Then we had a party for friends of ours who essentially got married, but without the ceremony and the name change. We had a lot of fun! Since this is a food blog I will mention the food – it was spectacular. A smorgasbord of ribs, dim sum, fish and chips, and focaccia. The n a main course of two types of chicken and steak and assorted salads and veggies. But of course for me, the best part was the dessert. They had mini tarts with fresh blueberries and raspberries! Do you know how hard it is to get fresh berries here? Berries do not do well in a summer of 95 degree heat. It was sooo good, the taste of the raspberries was heavenly.
And due to us getting home only three hours before Shabbat, I planned in advance and made the dough in the morning (yay for advanced planning and being organized!) so that it could chill while we were gone. All I needed to get done was the cutting of all the fruit and rolling of the dough. I wanted the opportunity to mix all kinds of stone fruits, instead of making one single filling, but there weren’t any cherries or apricots left :(, their seasons have ended. So I took the plums, peaches and nectarines I had lying around and diced them all up. The filling came together in about 5 minutes. Then I just had to roll out the dough, dump the filling in the middle and fold the ends over.
The end result was a great tart with the a bit of tartness from the plums and sweetness from the nectarines and peaches. The galette really let the flavors of the fruit come through. Rocker Dude loved it and even ventured the opinion that I should make it to compete in the Middlesex County Fair this summer. Yes that’s right, going to NJ again in a few days! So if you don’t hear from me for a while (because I am so good at posting on time :P) it’s because we are on vacation! So make this tart while I am gone and enjoy it! (And yes Abba, when I come I will make it for you too.)
1 recipe Sweet Tart Dough, prepared until chill step
4 cups of diced stone fruit (peaches, nectarines, apricots, cherries, or plums)
1 tsp. cornstarch
2 tsp. lemon juice
1/4 cup sugar as needed (if the fruit is very sweet you might not need as much sugar)
1/4 tsp. salt
1 egg white
sugar for sprinkling
Preheat oven to 400 degrees Fahrenheit.
Mix filling ingredients together. Let sit while you roll out the dough. Roll out the dough to a circle about a 1/4 inch thick. Place dough circle on a piece of parchment paper on a cookie sheet. Dump the filling into the middle, mounding it a bit in the center. Fold the edges of the dough over the filling, leaving a bit of the filling showing through. Brush the top of the galette with egg white and sprinkle with some sugar.
Bake for 35-45 minutes, until the crust is golden and the filling is bubbling. Let cool and enjoy!