Well, folks, it’s just about time to say goodbye to summer, and to be frank about it, I am not sorry. It is my least favorite of all the seasons and often feels like it’s there just to be gotten through. But one thing I do always lament about the passing of this time of year is having to say goodbye to berries, especially blueberries. In fact, I was so into blueberries this year that I let cherries slip right past me.

I’ve also been pretty fixated on sage these past few months, mostly I think because it’s an herb I’ve always overlooked in the past, and that I think many people overlook in general in terms of desserts. This recipe brings both of these sweet little plants together, along with crushed walnuts, all served up on the laziest of all pastries, the galette.

Galettes, like cobbler, are perfect for when you want a pie, without all the hassle. And that makes them especially great for summer, when all the prime pie ingredients — like blueberries — are at their peak, but it’s too hot to spend more than an hour or so in the kitchen. They’re also less sweet, which means they’re great not only for dessert, but for breakfast or brunch as well. And without all that sugar, the berries and sage really have an opportunity to shine.

Before I let summer slip completely by, I wanted to post this recipe so it’s not lost forever. It is one of my favorites, I think, and it’ll give me something to look forward to each time the temperature begins to rise and I start to despair about long, humid, sweaty days returning.