I’m not really a sun worshipper. I tried to get a tan once when I was 16 and ended up with an orange line across my cheeks from a plethora of freckles.
I’ve not had much luck with fake tanning either; I managed to get a ‘healthy glow’ at 20, which I promptly ruined by rubbing the colour from my knees whilst crawling to find an earring back I had dropped. It took a lot of exfoliation to stop me from looking like I had milk white knee patches, and the fake tan experiments were immediately discontinued.
So I’ve pretty much accepted that as soon as the sun pokes his head out over the UK that it’s time to fight the hoard of holiday makers stocking up on high factor Soltan at Boots, just to get enough protection for my walks to and from work.
Don’t let my pasty exterior and IT job fool you; I love being outside in the sunshine. Give me a glimpse of a blue sky and you’ll find me rushing to coat myself with factor 30. Which is what this dessert is made for.
I have been reading about galettes online for months. A simple pie, made from fruit arranged on rolled out pastry, which is then folded up to form the sides of the crust. Being a complete pastry-phobe and therefore cheating and buying a pack, makes this potentially the easiest thing I have ever made on this blog.
It’s a brilliant way to use up slightly past their prime fruits you may have lurking in your fridge, and the baking time is the perfect window to phone your friends, fill your picnic basket, and dig out that long forgotten frisby.
Stoned Fruit Galette
1 pack shortcrust pastry
half a punnet of cherres
2 tbsp brown sugar
1 egg beaten to glaze
Preheat the oven to 220C
Stone and slice the fruit – I just halved the cherries.
Roll the pastry on a floured work surface until about 3mm (the approximate thickness of a pound coin) then lay. on a baing sheet
Arrange the fruit in the centre of the pastry and sprinkle with sugar.
Fold over the edges to create the sides of the crust.
Glaze the pastry with the egg, and place in the centre of the oven.
Bake for 40 minutes, until the fruit is bubbling and the pastry is golden brown.
Slice and serve hot or cold.