Wednesday, June 25, 2014

Plum, Nectarine, and Peach Galette

I've made all sorts of pies and tarts before, but never attempted to make a galette.  But that's exactly what came to mind when I ended up with 2 plums, 2 nectarines, and a peach in my latest Boston Organics delivery.  I imagined perfect spirals of ombré fruit enclosed by a rustic, sugar-flecked dough.  The ombré part didn't really pan out, but I think the rest turned out okay!

I based my recipe on the nectarine galette posted by Smitten Kitchen, which itself is adapted from Alice Water's apricot tart.  I didn't have any amaretti cookies, but I did have some speculoos cookies leftover from a recent flight, so I took a chance and used those.  I also had no apricot jam (or any other jam) on hand, so the fruit looks a little sad and dried out, but just imagine how lovely it would've been if they were glazed and glistening.

Plum, Nectarine, and Peach Galette (adapted from Smitten Kitchen)
serves 6

For the crust:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled and cubed
6 tablespoons ice water

For the filling:
1 tablespoon ground almonds
1 tablespoon flour
1/4 cup sugar, divided
1 tablespoon speculoos cookies, pulverized (or 1 extra tablespoon ground almonds plus an extra teaspoon sugar)
1 lb. stone fruit (I used 2 plums, 2 nectarines, and 1 peach)
1 tablespoon butter, mlted
2 tablespoons sliced almonds
Apricot jam (optional)

Combined the flour, sugar, salt, and butter in a food processor.  Pulse until the dough resembles coarse cornmeal.  Transfer to a medium bowl and dribble 4 tablespoons of the ice water over the mixture.  Mix until it comes together, adding more ice water if needed, a tablespoon at a time.  Gently knead a few times and then shape into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.

On a Silpat or parchment paper, roll out the dough into a 14" circle, about 1/8" thick.  Refrigerate for at least another 30 minutes before using.

Preheat the oven to 400°F.  Place a pizza stone, if you have one, on a lower rack.

Slice the stone fruit into thin slices, about 3/4" thick.

Toss the ground almonds, flour, one tablespoon of sugar, and the pulverized cookies (or mix of extra ground almonds and sugar) together.  Sprinkle evenly on the dough, leaving a 1 1/2" to 2" border uncoated.

Arrange the fruit slices in concentric circles, leaving the border bare.  Sprinkle 1 1/2 tablespoons of sugar evenly over the fruit.

Fold the edges of the dough up and over the fruit, crimping every couple of inches.  Brush the border with the melted butter and sprinkle with the remaining sugar.

Bake in the lower third of the oven (preferably on a pizza stone) for about 45 to 50 minutes, until the crust is well browned and the edges are slightly caramelized.  Sprinkle the sliced almonds over the filling 15 minutes before the baking time ends.  As soon as the galette is out of the oven, use a spatula to slide it onto a cooling rack to keep the bottom from getting soggy.  Let cool for 20 minutes.  If you want to glaze the tart, lightly brush the fruit with a little warmed apricot jam.  Serve warm, with ice cream or whipped cream if you like.

This galette keeps at room temperature for at least two days, and even longer in the fridge. The unbaked dough, wrapped in plastic, will keep in the freezer for a few weeks, the fridge for a day or more. Rolled-out dough may be frozen and used the next day.

Next:  Shakshuka with Polenta
Previously:  Orange Mocha Frappuccino!
Four Years Ago:  Bacon Caramel Maple Ice Cream

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