Peaches can be found on the corner of Britton and May this Monday or Tuesday if you are lucky. Straight from someplace called Blanchard, OK. Sweet, juicy and ready to eat over the sink or perhaps baked in the form of a galette. Try this recipe that I threw together with yummy results. Thanks Frances from Tante Marie's Cooking School in SF for this excellent dough recipe that I always use for my free form tarts.
Filling
2 lbs. peaches, peeled & sliced into 1/2 inch thick wedges
1/2 t. lemon zest
2 t. lemon juice
1/8-1/4 c. sugar
Pastry
8 oz. flour
1/2 t. kosher salt
2 T. sugar
8 oz. chilled unsalted butter, cut into small pieces
1/3 c. milk
1 T. white vinegar
1 egg, lightly beaten
1. Preheat oven to 375 degrees. In a large bowl, combine sliced peaches with lemon zest, lemon juice and sugar. Let stand.
2. Using a food processor fitted with a metal blade, mix flour, salt and sugar to combine. Add butter, pulsing until the mixture resembles a course meal, about 10 pulses.
3. Combine measured milk and vinegar in a small, easy to pour container/bowl. With the machine running, add the milk/vinegar in a slow steady stream. Process until the pastry dough comes together. Split dough into two balls. Reserve one half for another use.
4. On a lightly floured work surface, immediately roll out the other half of dough to 1/8 inch thick and about 15 inches round. Place the round onto a parchment lined baking sheet. It may overlap the edge of your baking sheet.
5. Mound peaches in the center of your pastry. Fold over dough to make a raised edge and enclose the peaches, leaving a the center of your peach mound exposed. Brush dough with egg wash. Chill for 20 minutes in the refrigerator.
6. Bake galette for 45-50 minutes until pastry is golden brown and peaches are softened. Transfer to a wire cooling rack; let sit at room temperature.
7. Serve each slice with whipped cream or vanilla ice cream.
No comments:
Post a Comment