Friday, 31 July 2015

Easy Peach Galette

I had my first peach of the summer the other day. I took the first bite, pulled it away from my mouth and stopped to look at it, while thinking: this is the best f*^king thing I have ever eaten. Peaches are everything that summer is about: sweet and ripe and messy and full of juice, and just don't stick around long enough. This is why people can the crap out of peaches: to catch summer at its peak and enjoy them in February, when things are just plain bleak. A bad peach is a horrible disappointment. I can eat a mediocre strawberry, but I just can't eat a less-than peach.

I've been battling an annoying addiction to the internet and all of its many rabbit-holes, one of them being looking at beautiful food. Do men do this? Look at pictures of food on the internet? My husband thinks it is downright strange that I do this, but I think his scrolling for guitars and music gear is just as weird. We obsess... And then - I notice myself at the fruit market buying a basket of peaches and I realize that I have seen about 537 beautiful pictures of galettes this summer. Galettes. A quick, throw-together, rustic, messy pie of a thing. I finally had a mission and purpose in life: to make a peach galette.

Here is what I did:

Spelt and Cornmeal Pate Brisee:
1 3/4 cups organic light spelt flour
1/2 cup organic yellow cornmeal
1 tsp sea salt
2 tsp raw sugar
2 sticks of ice cold unsalted butter, cut into small squares
1/4 c ice water

Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse until blended. Next add butter, and pulse again until the butter looks like tiny peas in the flour. Then with the food processor on, add the ice water in a stream and stop as soon as the dough begins to clump, but is still crumbly looking. Shape the dough into a disk with your hands, without handling it very much. Wrap it in saran wrap and put it in your fridge for at least one hour.
When you are ready to make the galette, take the dough out of the fridge, and preheat your oven to 425F.

Peach Filling:
6 medium-ripe peaches (not too ripe), cut into 1/2" wedges
2 tbsp organic light spelt flour
2 tbsp raw sugar
Juice of 1/2 lemon
pinch of cinnamon
pinch of salt
1 tsp vanilla
2 tbsp butter, cut into chunks

Place all these ingredients - except the butter - in a bowl, and toss everything together lightly to coat the peaches.
Roll out your galette by dividing the chilled dough in half, and placing one mound on a rectangle of parchment that matches your cookie tray (mine is 9" x 13"). Sprinkle some cornmeal on the top to ease the rolling. Roll it out to a circle approximately 10" in diameter. Either throw your peaches on there in a big heap, or do it nicely by making neat rows starting 2" in from the edge. Once the fruit is placed, fold the edges over. Try to seal the cracks if any of the dough breaks while folding. Scatter those butter chunks on the top, then transfer the parchment to your cookie tray, and bake for 20-25 minutes, or until the edges of the crust look golden-brown.

We served ours with coconut whipped cream. I can't give you that recipe right now because I'm really hot and tired, but I'm sure you can easily find it on the highly-addictive internet.

1 comment:

Peter Marmorek said...

I surf for recipes a lot. I start with Yotam, but will wander far afield. Makes complete sense....

I like this one!