I’M ON VACATION! Excuse the use of caps lock, but I have not had a full week of vacation since Christmas 2014. The Type A gal in me loves schedules; days off from work, as enjoyable as they may be, throw me off-kilter. However, they are necessary for one’s well-being, but of course. I always take the first or second week of August off from work. I’ve done that for all six years I’ve worked at the hospital. It’s a bit arbitrary, but I’d rather work through July and have an August vacation to look forward to than to take a week off in July and wish I had vacation come August.

What are my plans for this vacation? It’s going to be a wonderful staycation. I’m not sure what I’m going to do, but plans include handing in my apartment lease, (which is been drama worthy of a separate blog post…) apartment cleaning and laundry (both of which desperately need to be done), a trip to the beach (because I love the Rockaways!), and working on some recipes. No work = me being at home during the day = good natural lighting for photos. This summer, I have not been able to update this dear blog of mine nearly as much as I’ve wanted to. I’ve been training a total of  six new employees at work between two different job functions. Coupled with the aforementioned apartment lease drama, it has all left me drained by day’s end. Now, I’m feeling energized again. Time to rectify that and make some food!


Yesterday, I was perusing through the Columbia University Greenmarket. With no agenda except to find squash blossoms, I said to myself, “Buy some fruit and see what you can make out of it.” I eyed some gorgeous yellow plums at one stand, but was bummed to see they were $5 a box. Three vendors down, yellow plums were two for $4. YASSSS. A beautiful heaping pint of blueberries seduced me, as well. Knowing that I also had an unused pie crust in my fridge, my first thought was, “Galette!” Then I was bummed when I couldn’t find squash blossoms.


I wish that story was a little more exciting…*ahem*…but at least a good dessert sprung to fruition.


Yellow Plum & Blueberry Galette
(Serves 4 – 6, depending on slice size)

– 8 yellow plums, pitted and chopped
– 1 & 1/2 cups blueberries
– 1 cup ricotta
– 1/2 cup sugar
– 1/2 teaspoon confectioner’s sugar
– 1 teaspoon vanilla extract
– 1 pie crust, from pre-made dough or your own recipe
– 1 tablespoon cold water, in a small dish
– Granulated sugar, for decorating (optional)

Before We Get Started…

– Feel free to adjust the fruit measurements to your liking. The first time I made this, I cut up a dozen yellow plums, and it turned out to be way too much. Use your best judgement! Start by slicing eight, then slice more as needed.

– If you can not make your own pie crust, the ready-made pie crust at the grocery store works miracles here.

– I baked my galette on a baking sheet. If the size of the pie crust dough slightly goes over the edge of the sheet, do not worry! Remember that you’ll be folding the edges of the dough into the galette during preparation.



1.) Preheat oven to 375 °F.

2.) In small bowl, mix ricotta, confectioner’s sugar, and vanilla. Set aside.

3.) In medium bowl, combine chopped yellow plums, blueberries, and sugar. Set aside.

4.) If making your own pie crust, follow your preferred recipe. Roll dough into 10″ – 12″ round. If using a pre-made pie crust, skip ahead to #5.

5.) Lightly grease baking sheet. Place pie crust dough on sheet. Spread all of the ricotta mixture into the middle of the pie crust dough in the shape of a circle; be sure to leave one inch around the edges, as this is where the dough will fold back into the galette. Place fruit mixture on top of the ricotta mixture. Fold edges of the dough decoratively into the galette. Use the water to moisten and seal the folds of the dough. Lightly moisten edges of dough and sprinkle on sugar, if preferred.

6.) Bake for 30 – 35 minutes or until crust is golden brown. Remove from oven; place baking pan on top of cooling rack and allow galette to cook off 10 – 15 minutes. After that time, carefully transfer the galette to a serving plate.


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