I'm often asked to bring desserts when there's a family gathering happening, and I'm always happy to oblige. It gives me an excuse to scour google for something luscious, or go back to tried-and-true crowd pleasers. Otherwise, desserts can be dangerous in this house - just us two, plus one huge cheesecake (or equivaent) in the fridge can take on the look of a grim challenge by day three. So, having a guaranteed flock of mouths to feed is my insurance, and gives me carte blanche to whip up something decidedly decadent.
This past weekend, we went away with some friends to the beautiful Ellis House, and I volunteered to make dessert. Taking into account the levels of indulgence we'd likely soar to over the weekend, I decided to make something light, tart, and full of antioxidants - a fruity galette.
Its rustic, freeform spirit just seemed to suit a weekend away in the country.
I adapted the Plum Galette recipe from Food & Wine, with the following changes: for the filling, I used 5 tablespoons of almond meal, and added the seeds of one vanilla bean; for the fruit, I used around one dozen plums, a bowlful of cherries, and a punnet of blueberries; and instead of sprinkling on third cup of sugar over the fruit and the edges of the rolled-over pastry, I used barely half that amount. And I didn't dot butter over the top, because I forgot to.
I also omitted the jam glaze at the end, because I just didn't think it needed it. Served with generous dollops of double cream, this tart provided a memorably zingy end to a lovely evening.
You could pretty much use any fruit in season to fill a galette. The drive home through winding country roads was spent dreaming up new combinations - banana and brown sugar, with a squeeze of lime? apple? pear? apple and pear? - though I'd love to do one with just morello cherries and cinnamon. Pumpkin would be nice, even.
The best part? There was just enough left for the two of us to share when we got back home.