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Peach and Almond Galette

Peach and Almond Galette

Maybe it is the weather’s abrupt conversion to gloomy Pacific Northwest fall, but I have been feeling really down lately. I don’t mean that I’ve been depressed in the sense that I can’t seem to get out of bed, I mean that I am feeling really uninspired, unmotivated really.

I still get up every morning, I have my normal routines and have even started going to the gym again (we’ll see how long that lasts). The lack of motivation has strictly been focused on this.

Cooking, writing, photographing. It feels really fuitile because all I can think is that I’m not producing content, recipes, that are good enough. It keeps running through my head on a daily basis:

“Are these actually good recipes?”
”Who would read this, really?”
”Why should I even try”

It’s hard to remember sometimes, that it is not about seeking other people’s approval or meeting anyone else standards. It’s about meeting my own standards and doing what makes me feel good, regardless of what anyone else reading it thinks. I should continue to try because I am not doing this for anyone else. It’s hard to turn off that voice which seems so booming and loud sometimes, that says what I am doing is worthless. It is NOT worthless, at least not to me.

The very late of the summer peaches are still sitting in my local grocery screaming for a last hurrah before the stone fruit is gone until next year. Now, I know, I know… Haven’t I done enough with peaches already? If you look at my instagram, half of the (10 or so) pictures are of peach something-or-another - Peach pie, peaches and burrata, peach iceicecreamcream. Hey, based on the blog name alone, if you don’t like peaches the this might not be the place for you.

So I stand in the middle of the grocery produce section and think; What should I make? What do I do with these beautiful peaches that is different? I’ll add almonds, like the filling in an almond croissant. And I’ll wrap it I a pie crust. That is unique and totally unthought of before!

WELL.

Little did I know, there is ALREADY a French tart called a Frangipane which involves a buttery crust, almond filling, and fruit. I thought I was being SO CLEVER. My guess is that most of the things I come up with will be far from unique or different.

Regardless of being a totally unoriginal idea, this peach galette is subtle, rustic, and not too sweet which feels like a perfect send off to summer. Before the long days and hot weather feels like a distant memory while we are all enveloped in the blanket of the clouds and rain of autumn.

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Notes

  • I sliced my peaches very thin to create a more overlapping design, however you can have thicker sliced peaches which would also be delicious. You can make whatever patterns you want! It’s your pie!

  • The almond filling, while baking, can rise and inflate in places not covered by peach or pie crust. This is okay! It will deflate when you take it out of the oven.

  • If you have never pearled a peach before, place an x at the bottom of the fruit and then place in a pot of boiling water. There should be enough water and the pot large enough to cover the top of the peach. Keep the peach in the water for 10-15 seconds, stirring the whole time. If you see pieces of the skin flaking away before 10-15 seconds, remove the peach. Place immediately in a bowl of ice water and allow to cool completely. From there, you will easily be able to peel the skin from the peach!

  • Alright, I have already done pie crust a couple of times on the blog, but here is an excellent video explaining the technique I use. This is full proof!

  • You can make this with any fruit, really. Apples, pears, plums, cherries, etc… Really delicious!

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Time: 2 1/2 hours
Yield 8 slices

Ingredients

Crust
1 1/2 cup butter
1 1/2 cup
1 tsp sugar
1/2 tsp salt
4 tbsp Ice Water

Almond Filling
3/ 4cup almond flour 
1 tbsp flour
1 egg
3/4 stick softened butter
1/3 cup white sugar 
1/4 tsp salt 
1 tsp Vanilla or Almond Extract

Peaches
2-3 (depending on the size of the peach) ripe, pealed, and sliced peaches
2 tbsp sugar
1 tbsp corn starch
2 tsp lemon zest

Assembly
1 egg yolk
1 tbsp of demerera or other course sugar


Method

Crust
On a flat, dry work surface, pour flour, sugar, and salt. Toss with a fork to incorporate together. Add butter, sliced into 1-2tbsp sized pieces, and toss to coat the butter in the flour. Using a rolling pin, roll the butter into long strips. Use a bench scraper or a knife to remove any butter that might be sticking to the rolling pin or the work surface. Once all of the butter is flattened, push all of the flour and butter into a pile.

Pour one tablespoon at a time of cold water onto the flour and butter and toss around quickly with your hands, or use the bench scraper to cut and toss the mixture. Whatever you do, work quickly! Continue to add a tablespoon of water at a time, tossing in between. You will have a dry, shaggy mess, and that is okay.

Press the mixture together into a square-ish shape, and then use the rolling pin to flatten it all out. Take your bench scraper and flip on end of the flour mixture over to the center, and do the same thing with the other end, creating a letter fold. Roll this out again, and repeat the letter fold, this time giving the square a half turn to roll out on the opposite edge. Repeat the letter folding, turning, and rolling 2-3 more times, or until a cohesive dough appears to take shape. Once this happens. work quickly to roll or press into a circular shape (don’t over work it with your hands, we want to keep the butter as cold as possible!) Wrap in plastic and further press into a disk shape, then place in the fridge to chill for at least 45-1 hour, but will keep in the fridge for about 3 days. Alternatively, you can freeze the dough for up to 1 month

Almond Filling
In a large mixing bowl, cream together butter and sugar until light and fluffy. Use either a hand beater or Stand mixture for this step. Next mix in the egged vanilla until thoroughly incorporated, beat for 2-3 minutes to keep the mixture light. Add the almond flour, all purpose flour, and salt and blend until no dry spots remain.

Peaches
In a medium sized bowl, toss sliced peaches, zest, sugar, and corn starch. Allow to sit together for 5-10 minutes until juicy.

Assembly
Preheat your oven to 400.

Take your chilled dough out of the fridge and allow to thaw for 10 minutes or so. Lay onto a floured work surface and roll into a 1/8 inch thick round, or oval. My oval was approximately 10 inches by 14 inches, however you can really go with whatever shape you want. You can trim the edges if you’d like, or leave then scraggly and rustic. Transfer the dough to a parchment lined baking sheet

Spread your almond filling evenly around the center of the dough, leaving a 1 1/2 inch gap around the edge, Arrange your peach slices in a circular pattern across the entirety of the filling. This part you can get as creative with as you want!

Fold the edges over all the way around the filling, folding/pleating along as you go. The edges do not have to be perfect!

Beat an egg yolk with 1 tbsp of water in a small dish, and brush around the edges of the galette to make it shiny. Then sprinkle demerera sugar around the edges for added crunch and sweetness. Place in the fridge for 10-15 minutes to chill.

Bake in the oven at 400 for 15 minutes, then reduce the heat to 375. Bake for another 30 minutes, or until the edges of the galette are golden brown.

Allow to chill for at least 1 hour before serving!

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