It is one of my favorite times of the year. There are so many fruits and vegetables in peak season right now: dark leafy greens, peppers, cucumbers, tomatoes, corn, peaches, berries, figs, plums, potatoes, and so much more. Farmer’s markets are saturated with rainbow bundles of produce. Baskets and buckets are overflown with seasonal goods and people are stocking up on all they can while the season is still rich with yield. With so many fruits readily available, it’s no wonder we find ways to use them in every dish. Whether it be salad, sorbet, juice, cocktails, sauces, jams, compotes, or cakes, there are so many ways to incorporate fresh fruit into a dish. One of my favorite ways is with fruit and dough --- and let's be honest, anything wrapped in dough is delicious. And so when black mission figs began popping up in markets, it was without a doubt I’d be making some sort of pie. Black mission figs are delicate by nature. They are often prone to diseases during their growth period and the hand-picking process is tedious, which makes them pricey. Their texture is unlike any fruit: the inside is sweet and milky, speckled with small seeds, all held together by a soft-skin exterior. Figs are great for both sweet and savory dishes. Today I went the sweet route and decided to “pear” them up with pears (pun intended) and make a Fig and Pear Galette. They say galettes are a beginner’s pie. Meaning that it’s the easiest of pies to put together. There’s no fancy lattice crust, no pre-baked pie dough, no tart mold, just a simple, rustic tart that ends up looking beautiful. For this recipe, the filling is quite simple and only requires a few ingredients and a few stirs. The sugar quantity all depends on your taste. If you like things sweeter by all means add more sugar. If the pears are super ripe you can cut back on the sugar. I’d say anywhere between 1/4-1/2 cup of sugar is good for this recipe. The tart is super versatile. If you don’t like pears or figs, you could use any fruit you’d like. All that’s required is: fruit, sugar, lemon (or any citrus/acidic flavoring), a little flour to thicken the filling, and salt. I added some vanilla extract and cinnamon, but you could use any additional flavors you like. A thing to note, which I found helpful, is before baking, once you’ve assembled your tart, pop it in the fridge for 30 minutes before baking. This helps the tart retain its shape in the oven and it’s less likely to fall apart. Enjoy!