How do I relax in the middle of the summer art festival season? I cook. It occupies my mind (a must), I enjoy the required organization (no surprise there), and the results are usually delicious (the reward for a job well-done). I haven't been able to partake as thoroughly as I would have liked in all the incredible fresh fruit and produce we have here on the East End this summer season, but I'm trying at every possible opening, and there was one last week. Guess what? Fresh peaches are here!
Peaches are my absolute favorite fruit on earth and my favorite preparation is the simplest - peeled, sliced, ripe peaches, with a dusting of confectioners sugar and a dollop of cold milk. It is a sublime way to start the day. However, today I started with something new: a Fresh Peach Galette with a dollop of vanilla ice cream (for calcium of course).
I bought almost two pounds of peaches from Babinski's Farm Stand just before last weekend, not wanting to miss them at the height of the season, and then the weekend and another art festival was upon us. By the time that was behind us, I'd lost a couple, which infuriated me, so I peeled and sliced the remaining peaches, and wrapped them under plastic in a bowl and put them in the fridge hoping I could buy myself one more day.
Cooking seemed in order for these peachy gems and I found the simplest recipe - for a galette. What's that? I asked too. It's a simple pastry, wrapped around slightly sweetened cut fruit - making a "rustic" tart. Pâte Sucrée and it's cousin Pâte Brisée used to intimidate me but I can honestly say now that I find it simple to make, easy to roll out, and it makes the flakiest pastry in the world. The filling for this galette is simple too just peaches, a little sugar, a dash of salt, a little lemon juice and some cream of tarter to deal with all that peach juice. Try this before the season is over - it's wonderful for breakfast.
Pâte Sucrée
(1 12-13" pastry round)
1 cup all-purpose flour
7 tablespoons unsalted butter, chilled and cut into pieces
2 teaspoons sugar
⅛ teaspoon salt
3 tablespoons ice water
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Place 1 cup of flour, the butter, sugar and salt in a food processor. Process until the mixture resembles coarse crumbs, about 10 seconds. Add the ice water and pulse just until the pastry begins to hold together, about 6 to 8 times. Do not let it form a ball. Transfer the pastry to waxed paper, flatten the dough into a disk. If the dough is too sticky, sprinkle with additional flour, incorporating 1 tablespoon at a time. Wrap the pastry in waxed paper. Refrigerate for at least one hour.
Peach Galette
(Serves 8)
1 1/2 pounds peaches, sliced 1/2 inch thick (4 3/4 cups)
1/3 cup granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1 tablespoon cornstarch
1 disk Pâte Sucrée
1 large egg, lightly beaten
Sanding sugar (optional) for sprinkling
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- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
- Roll out pâte sucrée into a 13-inch round, about ⅛ inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
- Bake until golden brown and bubbling in center, about 1 hour to 1 hour and 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped or ice cream.
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