Tuesday, August 16, 2011

Summer Fruit Galette






 We have been getting amazing local peaches this summer. I've been just eating them by themselves, but I wanted to also make a special dessert with some of them. This galette is really just a free-form tart- not quite so perfect looking, but I think its rustic look is part of the appeal. The tart crust has cornmeal in it, which is unique and makes it a little out of the ordinary. For the filling, I used a mixture of peaches, raspberries, and apricots, but you could use any combination of stone fruits and berries. This would be delicious with blueberries, blackberries, nectarines, plums, etc. You could serve with a bit of freshly whipped cream, but I didn't think the delicious fruit needed any extra embellishment!
Also, learn from my past mistakes here- roll your dough out on parchment paper and then put the paper and dough on your baking sheet before you add your fruit. It will be tough to transfer if you don't!


Summer Fruit Galette

Makes 1 12-inch galette

1/2 recipe Cornmeal Pate Brisee (below)
3 ripe apricots, pitted and cut into sixths
4 ripe peaches, peeled, pitted, and cut in eighths
1 pint raspberries
1/3 cup sugar
2 tablespoons cornstarch
1 egg, lightly beaten
Sanding sugar

1. Between two sheets of parchment paper, roll dough into a 14-inch round. Trim edges to neaten. Transfer dough and parchment to baking sheet and refrigerate for at least 30 minutes.
2. Preheat oven to 375. In a large bowl, gently toss together the fruit, sugar, and cornstarch. Remove dough from fridge and peel off top layer of parchment. Place parchment and dough on baking sheet. Arrange fruit on top, leaving a 2 inch border all the way around. Fold border over the fruit and press gently on folds.
3. Brush the edges of the dough with the egg and sprinkle with sanding sugar. Bake until crust is golden brown and juices are bubbling, about 1 hour. Cool slightly and serve warm.

Cornmeal Pate Brisee

Recipe from Vegetarian Cooking for Everyone by Deborah Madison
2 cups flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks unsalted butter, cut into small pieces
1/4 to 1/2 cup very cold water

1. Place dry ingredients in food processor and pulse to combine. Add the butter, and pulse until mixture resembles fine crumbs (about 10 seconds). With machine running, pour in the water until dough just holds together (do not process for more than 30 seconds).
2. Turn out dough onto plastic wrap. Work together, and flatten to form 2 discs. Wrap and chill for at least 1 hour before using.


 

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