Summer and fall come together, deliciously, in this black-and-blue take on a rustic pie (and its easier than pie).
Pie is pie, a glorious baked good whether filled with rhubarb, pumpkin, or apples. But during this very late summer and early fall weeks, pie seems so formal and fussy. Let’s save the fussy for the holidays, which are only a couple of months (eeek- week!) away. Nowadays, I yearn for easy and very few desserts are as easy as half a pie, just a round of dough loaded with fresh fruit and baked until soft and sweet.
The world galette is a term used in French cuisine to mean a flat round dessert or cake. I load up my galettes with fresh fruit – and these blueberries, whether sweet or even a touch sour, are perfect with super sweet concord grapes.
Maine wouldn’t be Maine without blueberries, but if you forage deeply into the woods or a neighbor’s yard, there are indeed concord grapes. I found a huge pile behind my neighbor’s house, but the seedless varieties are best sourced at the local grocery store. It is a great time to buy organic wild berries and freeze them for the winter.
I then add only a touch of sugar, the maple variety, and pour a drizzle of extra-virgin olive oil to add a savory quality to the finished dish. Add more sugar, if that’s your thing, or serve with a couple slices of a creamy cheese like brie, to enhance the savory situation.
Whatever way you choose to serve it, raise a fork and join me as I bid farewell to summer and say hello to fall with this oh-so-simple dessert.
Blueberry Concord Grap Galette
This delicious, early fall pie is perfect to enjoy the last of the season's bounty and a great way to make a rustic and scrumptious dessert.
Maggie will be teaching at TABLE in Lower Village Kennebunk this October 31, 2015. She will demonstrate how to make truffles with “spirit” as she combines liquors with chocolate for an adult-themes Halloween treat. Guests can get hands-on to make their own treat to take home. She will be on-hand to sign copies of her new book. Get your tickets here.
She is the founder and director of Eat Boutique , an award-winning small-batch foods retailer and blog. Eat Boutique and Maggie’s work have been featured on the Cooking Channel, Daily Candy, Food52, Style Me Pretty, and in the pages of the Wall Street Journal and The Boston Globe. Her first cookbook, Food Gift Love: More Than 100 Recipes to Make, Wrap, & Share, will be released in October 2015 and is available to order now.