fruits of little labor.

"Galette" is far too fancy a word for what this actually is. "Galette" is hard to spell and implies complexity. But this could not be more of the opposite. I returned to Food 52 for dinner ideas and this post caught my eye. If you choose to not count the water, this was a 5-ingredient deal. 

I'm usually turned off by instructions that require blending flour and butter until the butter pieces are "about the size of a pea." Even if I could afford a lemonade-yellow KitchenAid standing mixer, let's be honest - I live in New York and would have no where to put it. So in my case - it's a hands on job. And to my surprise - hand mixing the butter down to pea-size wasn't all that difficult. Especially if your butter is really cold. 

While your dough is chilling - prep the fruit of your choice. In reality it was Josh's choice so that meant blackberries and peaches. 

Grab a wine bottle and roll out your dough. Note: It doesn't matter how hard you work to layer the fruit in an artful way - because you're just going to fold the dough over most of the design, anyway. Brush the newly formed galette with egg-wash to get that golden crust-look then sprinkle the whole thing with sugar before baking for 45 minutes.

TRY not to eat the entire thing in one night. I promise the last piece is worth it for breakfast.