Peach obsession. That’s what I’m dealing with right now. A
serious peach obsession. I’ve been downing these guys like it’s some kind of
marathon. I went to the gym to work out the other night (I know, weird) and
when I came home the first thing I did was go to the fridge and grab a
peach. “But didn’t you want a glass of
water?” someone less strange than me might assume. Nope. I had to have a peach. I picked a huge
one I had just picked up from the market a couple of days before and my
decision was rewarded big time with cold juicy sweetness. It was so ripe I
nearly squealed with delight. Since I’m incapable of getting sick of this crazy
wonderful fruit I have been making something with peaches weekly. Lately I’ve
been making a peach and plum galette that is simple but beautiful and oh so
summery. Plums can be an underrated
fruit, in my opinion, but I’ve been getting some really fantastic ones at the
market this year. Like peaches, plums are just as wonderful when eaten right
after being picked from nature’s bounty but they are equally wonderful featured
in baked desserts. You get a magnificent burst of hues from magenta to dark
purple and the deep red juice rolls along the crust amplifying striations of a
homemade kind, the kind that speaks to a person’s love affair with the kitchen.
It’s one of those desserts that is both fun and easy to make, yet it receives
all sorts of oohs and aahs from those that discern you must have spent an
eternity slaving away in the kitchen. You will know better and smile in proud satisfaction.
Peach and Plum Cornmeal Galette
Serves 6
Ingredients
1 cup all-purpose
flour (I use King Arthur which
gives me great results.), plus a bit more for fruit filling and for dusting
½ cup
yellow cornmeal
1
teaspoon fine sugar (I use caster sugar here and a coarse
sugar for the fruit but granulated sugar would work fine here if you don’t have
caster sugar.)
½ teaspoon
salt
½ cup (8
tablespoons) very cold unsalted butter, cut into small cubes (I usually cut the
butter and put it in the freezer while I’m gathering the other ingredients.)
*European butter or American butter with a higher fat content recommended- trust me, it
makes a big difference. I use Kerrygold which is now very easy to find. Plugra also works great.
2
tablespoons very cold water
1 ½ pounds
mix of peaches and plums sliced thin (1/4 inch to 1/3 inch, no thicker)
*You can use whatever mix you like. I use
yellow peaches, red plums, and black plums. This mix gives great color
variation!
1/3 cup coarse
sugar (I use coarse turbinado cane sugar. It gives a richer taste than
granulated sugar.)
Egg wash
(1 egg yolk and 1 teaspoon water mixed)
Parchment
paper
Directions:
Put a few tablespoons of water in a glass with a couple of
cubes of ice and set aside. Pour 1 cup all-purpose
flour, the cornmeal, fine sugar, and salt into a food processor and pulse
several times to mix. Add the cubes of cold butter to the mix and pulse until the
mixture starts to turn a bit yellow and is coarse meal texture. Slowly add 1
tablespoon cold water while continuing to pulse mixture. If needed add up to 1
additional tablespoon until the dough starts to pull together. Do not overmix. Lightly
flour a counter or work surface and turn the dough out onto the floured
surface. Knead the dough a couple of times and then form a disk. Wrap the disk
in plastic and put in in the fridge for at least an hour. I often make the
dough the day before I need to make the galette to get it out of the way and
the next day it’s there ready for me.
When you’re ready to make the galette,
take the dough out of the fridge 30 minutes before you want to roll it out. Set
the oven to 400 degrees Fahrenheit. Tear off a large piece pf parchment paper
and place it on a work surface. Lightly flour the parchment paper and a rolling
pin. Place the dough on the parchment paper and roll the dough out to 14 inches
round, starting from the middle and rolling in each direction. Repeating this
will give you an even thickness. It may crack at the edges and that is okay.
Just mend the cracks as you work. This is a rustic tart. Don’t worry about it
too much. Imperfection is great here. Transfer the parchment paper with the
dough onto a rimmed baking sheet (nonstick preferred) and set it aside. In a
large bowl mix the thinly sliced peaches and plums, 1 tablespoon all-purpose
flour, and the 1/3 cup coarse sugar. Mix well but be gentle so you don’t break
the fruit. Pour the fruit filling into the very center of the dough, piling
high rather than spreading out. Use your hand to gently push the filling down
so it spreads out evenly. Leave a 2 inch border from the edge of the dough. Fold
the border up pleating it as you go (once again, don’t get frustrated and
strive for neat here. Just fold that thing up and however it falls will be
beautiful). You may get a few cracks. Just mend quickly so the juice from the fruit
filling doesn’t start to run through. Brush the dough with the egg wash. Bake the
tart for 40-45 minutes until the crust is golden brown and the juices from the
fruit are bubbling.
Transfer baking sheet to a cooling rack and let it cool for
15 minutes. Slice and serve!
*The galette can be served both warm and at room temperature. It will keep in the fridge up to 5 days.
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