Black Velvet Apricot and Peach Galette

This week I made two galettes (kind of like rustic tarts) and while my first maiden effort needed a bit more finesse, the second one came out with a flaky, buttery crust and the filling was "fruitalicious." I used black velvet apricots and white peaches for the filling, but you can use whatever fruit is on hand. My husband Bruce has devoured both galettes served with generous dollops of French vanilla ice cream. Making the dough for the galette is fairly easy and you can refrigerate the dough for a couple of days or even freeze it for several weeks. I followed Alice Waters' recipe from her beautiful book, "Chez Panisse Fruit." Galettes are a great way to enjoy the fruits of summer. Bon Appetit!