When you are a self-proclaimed walking sweet tooth who often fantasizes about opening your own bakery and your boyfriend claims to “not like sweets,” you find a way to make it work.
By “find a way to make it work” I mean that I find myself more frequently stepping away from sugary sweets to create desserts that satisfy my sweet tooth, but won’t put him into a diabetic coma. And quite frankly, I’ve gotten pretty good at it.. More nutty, salty, savory flavors and less saccharine-soaked desserts? I GOT YOU!
Lately I’ve started experimenting with more is fruit. Fruit is naturally sweet, requiring less sugar than the typical dessert, and there is always something in season and available in abundance. I’ve always loved making apple pies, so a few years ago when I learned about galettes, my mind was a little blown – a pan-free pie/tart creation that could be a little misshapen and wonky and still be gorgeous and delicious?!? Yes please!
I love this rustic dessert and it’s customizability. After trying my hand at different recipes with various fruits and fillings (it turns out I really dislike baked strawberries, by the way), I decided to create my own version of this super easy, no-frills fruit tart. After several attempts, I came up with a recipe that is naturally sweet and bursting with flavor and has a light yet crunchy, sturdy crust.
For this peach and blueberry galette, I used fresh fruit that and prepared it almost as if I was going to make it a pie. I didn’t add anything fancy – no cream cheese or frangipane here. Just fruit, spices, sugar, a bit of flour, and a dash of vanilla.
The crust was inspired by pizza! I had cornmeal sitting in the pantry that kept catching my eye, but I wasn’t sure what I could use it for other than cornbread. Then it dawned on me – pizza crust that has been dusted in cornmeal has a great crunchy texture and doesn’t get soggy. Eureka! I’ve got it!
As long as I was using leftovers for this recipe, I decided to swap out ice water in my dough for buttermilk that was left over from a post-scone-baking frenzy. It turns out this was a great decision. The slight tanginess of the buttermilk mixed with the sweetness of the fruit and spices is a delicious balance of flavor. It also stays strong – no drooping or sogginess due to fruit juices and filling soaking into the crust! This is definitely my go-to dough for galettes now, even if I change up the fruit filling.
I am so happy to say that when I tested this particular recipe with my boyfriend and his friends, half of it was eaten in one night and another good chunk of it went to our breakfast the next morning… don’t judge us. It’s fruit. It’s healthy. I promise not to judge you when you leave me comments saying that you ate it for breakfast too!