We're at the peak of summer's stone fruit season and I've been purchasing bagfuls of cherries and peaches -- with no real plan on how I'll use them. The only thing I am sure of is that they will be eaten outdoors on the patio.
Free-form tarts, also called galettes (French) or crostatas (Italian), seem like they were made for casual, al fresco dining. I make them often during the summer months. They always vary in their fruit fillings, and never disappoint. I save fussier tart presentations for dining indoors, during the cooler months.
This peach free-form tart was dessert to our dinner last night (on a neighbor's patio). And, as usual, I served Vanilla Ice Milk alongside.
Peach free-form Tart