What better way to follow a post on homemade ice cream than with this mouth-watering variant of fruit pie. I had a craving tonight for something sweet and summery, with a crumbly crust that melts on the tongue, so conceded to this rustic fruit tart.
While I don’t have a bad word to say about traditional pie, its near relative – the galette – is a delicious alternative. It’s a dessert that one doesn’t typically see at a potluck, say, or a dinner party, so if you’re looking to jazz things up a bit and get your friends clucking in excitement by your end of the table, a galette may just do the trick. Or a nacho sampler, if that fails. Aesthetics aside, a galette is also easier to make than pie, as it only requires one bottom crust, which folds free-form over the filling and is then baked.
As a filling, I used plums, peaches and granny smith apples, but you can create these tarts using any combination of fruits, I’m sure, including blueberries which have just come in season here in the Pacific Northwest. Be sure to serve the galette warm with a generous dollop of creme fraiche or vanilla ice cream and you’ll be guaranteed an invite again to the next potluck.
gentlemangourmet 