K&T came to visit us from Sydney while on their Europe tour, and I still had one batch of rustic rye dough in the freezer. Stone fruit and berries were still in season and plentiful, so I decided to make dessert for dinner one night.
I think these individual sizes were even better than the one large galette to share. It gave the rye pastry more of a chance to crisp up, especially underneath the juicy fruits.
We ate these hot from the oven, with a scoop of caramel and nut ice cream on top, which melted into the crevices between the tangy fruit, softening their tartness.