Peach, honey & rosemary galette

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There we are: it’s the first week of September, and to my disappointment, summer is slowly fading away. But it’s not gone just yet, so there is still time for a good-bye-summer fruit galette!

A galette is a rustic open faced tart, with hand-folded edges that enclose a juicy filling. My favourites are fruit galettes, especially when peaches and red berries are involved, but galettes actually work amazingly well with almost any filling (including savoury!).

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It’s a very easy tart to make. It does not require long planning or obsessive precision, and it forgives you many things: it’s a rustic dessert, so it does not really matter if the shape of the crust is not perfect or if the fruit juice leaks out (actually, that’s part of its charm). Are you craving a fruit tart, but don’t want to stress out? galettes are there to help you.

Galettes are one of the thing where I really like to improvise. There are innumerable versions around, but once you get the basic process for making the dough and assembling the tart it is very easy to create your own version (or many versions, in my case!).

This particular galette has a whole wheat and almond crust and it’s filled with slices of doughnut peaches (!) tossed in honey and rosemary. I’m sure you understand that I couldn’t help but using saturnine peaches, when I found them at the market, but actually this will work with any kind of peaches, so you are free to choose you’re favorite!

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Ingredients (one 11 inch galette):

Dough:

  • ¾ cup whole wheat flour (100g)
  • ½ cup ground almond meal (50g) + 1 extra tablespoon for assembling the galette
  • ½ cup cold butter (100g)
  • ¼ teaspoon salt
  • 2 tablespoons brown sugar + 1 extra tablespoon for sprinkling
  • 2-4 tablespoons ice water
  • 1 tablespoon milk for brushing

Filling

  • 4-5 peaches depending on size
  • 1 tablespoon honey
  • ½ – 1 teaspoon rosemary leaves finely chopped

 

Prepare the dough. Whisk flour, almond flour (I like unpeeled almonds, but it’s up to you!), sugar and salt together in a bowl. Cut the cold butter into pieces and incorporate cold butter into flour mixture until only small pieces of butter remain. Add ice water and mix until the dough comes together. Almonds absorb less water than flour, so start with just a few water and add if needed: you don’t want the dough to be wet. As a rule, try to keep the butter as cold as possible and not to over-mix: if small bites of butter remain visible in the dough it’s actually a good thing. Shape the dough into a ball, pat to form a flat disk, wrap in plastic wrap and chill for at least 1 hour in the fridge.

While the dough chills, slice the peaches in a bowl, toss them with 1 tablespoon of honey and ½ teaspoon of chopped rosemary leaves. Depending on size, you may need 4 to 5 peaches. In this version I used doughnut peaches, which are smaller than regular peaches, and I used 5.

Preheat the oven to 400ºF. Roll the dough on a lightly floured work surface into a 11-inch circle. Transfer to a cookie sheet lined with parchment paper.

Distribute the filling in the centre of the dough, leaving a 2-inch border around. If the peaches are very juicy you may want to dust the dough with a layer of ground (almonds or regular flour), which will absorb part of the liquid. Fold the border over the filling and chill the galette until the dough is firm, about 15 minutes.

Brush with 1 tablespoon of milk and sprinkle the border with the remaining tablespoon of sugar, if you like. Bake in the oven for 40 minutes.

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