I had some leftover dough from the Cheesy Zucchini Galette the other night so it was a perfect item to make a fruit "tart" this morning.
Use the recipe to make the dough from the Galette I made the other night.
or refrigerated pie crust
Use a variety of fresh fruit:
(about 2-3 cups total)
Fresh peeled & sliced peaches
Fresh sliced strawberries
Fresh blueberries, blackberries or raspberries
2 - 4 T sugar
2 - 4 T flour
3 - 6 T raw turbinado sugar
(or more white sugar if you don't have it)
Preheat oven to 450°.
Roll or lay out the crust on a baking sheet lined with parchment paper or on a seasoned baking stone.
Mix together whatever combination of fruit you desire (I used blueberries and blackberries.) plus 2 or more T flour and 2 or more T sugar in a bowl. Pour over the crust leaving a 1 to 2 inch border.
Fold up the uncovered border over the edge of the fruit and pinch into pleats.
Sprinkle the crust and fruit filling with 3 or more T of raw sugar (or white sugar if you don't have it).
Bake until slightly golden brown, approx 12 to 20 minutes depending on your altitude and oven.
Sprinkle with more sugar, if desired.
Cut into sections like you would a pie.
Serve warm or at room temperature.