Over Labor Day weekend, Alex and I went to Deep Creek Lake with some friends and enjoyed the last days of summer. I mean, technically, summer didn't end until last week, but there was a lovely chill in the air and it helped us get ready for fall. We had a wonderful time!
On Saturday night, we all created one course for dinner, using ingredients from the local farmers market. I, of course, made dessert and we used some delicious peaches and raspberries to make a fruit galette. I brought along my Baking by Dorie book and used her Summer Fruit Galette recipe, with a few tweaks to adapt for time and limited supplies. It was still delicious, though. Dorie, you never let me down!
The rest of the meal was amazing, as well. We had fried green tomatoes, a great squash salad (I'm totally getting that recipe, I promise), homemade marinara sauce, vegetarian stuffed peppers and my galette.
*Recipe Note* I did not use Dorie's Good For Everything Pie Dough b/c it's too buttery for my tastes. Instead, I used Mark Bittman's pie crust recipe, which turned out just perfectly!
Ingredients:
Good For Almost Everything Pie Dough for a single crust, chilled (pg 442) (or you can use Mark Bittman's recipe, like I did)
2-3 tablespoons jam or marmalade
about 2 tablespoons graham cracker crumbs (I left out)
Fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches, 8-10 firm plums or 2 stalks rhubarb
Decorating (coarse) or granulated sugar, for dusting
For the Custard (I left out, due to lack of time. Should have added it, though!)
3 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
1 large egg
¼ teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Instructions:
Center rack in the oven and preheat to oven to 425 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll the dough between sheets of parchment paper ( in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8 inch thick circle. Using a pastry wheel or a paring knife, time the dough to a 13 inch diameter. Using a cake pan or a pot lid as a template and the tip of a bunt kitchen knife as a marker, lightly trace a 9 inch circle in the center of the dough- this is the area for the filling.
With the back of a spoon or a small offset spatula, spread some of the jam over the circle- how much will depend of the jam flavor you want. Sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you’ve got particularly juicy fruit. Put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.
Wipe the apricots, nectarines or plums clean with a damp towel and cut in half; discard the pits. Blanch peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins. Halve and pit the peaches or peel rhubarb to remove the strings, and cut into 1 to 2 inch pieces.
Arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling. As you lift the dough and place it on the filling, it will pleat. If you’re not in a rush, freeze the galette for 15 minutes to give the crust a rest.
Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar. Bake galette for 25 minutes, or until the crust is brown and the fruit is soft.
Meanwhile, make the custard
Whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed.
Remove the baking sheet from the oven (leave the oven on), and carefully pour the custard around the fruit. Depending one how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven.
Bake for another 12 to 15 minutes, or until the custard is set- it shouldn’t jiggle when you gently shake the pan. Cool the galette on the baking sheet on a rack to cool. The galette can be served when it is just warm or- my preference- when it has reached room temperature. Dust with confectioners; sugar just before serving.
Good For Almost Everything Pie Dough for a single crust, chilled (pg 442) (or you can use Mark Bittman's recipe, like I did)
2-3 tablespoons jam or marmalade
about 2 tablespoons graham cracker crumbs (I left out)
Fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches, 8-10 firm plums or 2 stalks rhubarb
Decorating (coarse) or granulated sugar, for dusting
For the Custard (I left out, due to lack of time. Should have added it, though!)
3 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
1 large egg
¼ teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Instructions:
Center rack in the oven and preheat to oven to 425 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll the dough between sheets of parchment paper ( in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8 inch thick circle. Using a pastry wheel or a paring knife, time the dough to a 13 inch diameter. Using a cake pan or a pot lid as a template and the tip of a bunt kitchen knife as a marker, lightly trace a 9 inch circle in the center of the dough- this is the area for the filling.
With the back of a spoon or a small offset spatula, spread some of the jam over the circle- how much will depend of the jam flavor you want. Sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you’ve got particularly juicy fruit. Put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.
Wipe the apricots, nectarines or plums clean with a damp towel and cut in half; discard the pits. Blanch peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins. Halve and pit the peaches or peel rhubarb to remove the strings, and cut into 1 to 2 inch pieces.
Arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling. As you lift the dough and place it on the filling, it will pleat. If you’re not in a rush, freeze the galette for 15 minutes to give the crust a rest.
Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar. Bake galette for 25 minutes, or until the crust is brown and the fruit is soft.
Meanwhile, make the custard
Whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed.
Remove the baking sheet from the oven (leave the oven on), and carefully pour the custard around the fruit. Depending one how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven.
Bake for another 12 to 15 minutes, or until the custard is set- it shouldn’t jiggle when you gently shake the pan. Cool the galette on the baking sheet on a rack to cool. The galette can be served when it is just warm or- my preference- when it has reached room temperature. Dust with confectioners; sugar just before serving.
1 comments:
That peach galette looks lovely. What an idea way to enjoy the last of summer fruit.
Post a Comment