Monday, November 21, 2011

Peach Walnut Galette

As the earlier posting promised!

I tried something new. It's just me, something different all the time. I love getting feedbacks so that I could learn the interest and likings of the people.

I love tarts but when I came around the Galette recipe, I get so excited.

I made these galettes miniature of course, but you could also use this to make one big galette, for a fairly quick and quite easy dessert. Little are always cute and it serves anyone who just want a bite of it.

White Peach Fruit with Walnuts Galettes 
makes 20 galettes

1/2 batch Pate Brisee (sweet shortcrust pastry), rolled out to two 1/8 inch thick discs and chilled (see recipe )  

¼ cup sugar
2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 large peaches or 8 small peaches, pitted, and sliced
2 teaspoons lemon juice
zest of one lemon
1/4 cup walnuts chopped  finely

1 egg, beaten with 1 tablespoon water ( for brushing )

Maple syrup for brushing ( optional, I omit this out and replaced a dallop of butter for a more buttery flakiness )

Sugar for sprinkling

In a medium bowl, mix together your fruit, 1/4 cup of sugar, flour, vanilla, ground cinnamon , lemon juice and lemon zest. Let the flavors mingle for at least an hour in the fridge. Meanwhile, remove one disc of dough from the fridge and use a 4.5-inch round cutter to cut 10 circles. (you may fit more, I got 12 out of some of my dough). Place circles back in fridge, and repeat with the other disc.

Pour fruit mixture into a sieve and set over a large bowl. Let as much liquid drain off as possible so your galettes don't get soggy.

Working with 6-7 discs at a time (if you can fit all 20 of these onto two baking sheets, go for it, I chose to work in smaller batches) re-roll each disc if needed, and space evenly on a parchment paper lined baking sheet. Place about a teaspoon of chopped walnuts in the center of each round, and top nuts with about 1-2 tablespoons of your fruit mixture.

 Chill assembled galettes for at least 20 minutes before baking. This will also help them stay together in the oven, and encourage the flaky dough to develop properly.

Gently fold dough up around the fruit, crimping and pinching it together every so often. A trick here is to dip your crimping finger into your egg wash before each pinch, this way, they won't unfold and fall apart in the oven, as the egg acts as a glue. Brush some more egg wash over all the exposed dough (I just used my finger) and sprinkle about a teaspoon of turbiando sugar over dough and fruit. Repeat with remaining dough.

Preheat your oven to 400 degrees F. Bake on middle racks for 25-30 minutes, depending on how big your galettes are, and how thick the dough is, until the fruit is a little bubbly and the crust is a deep golden brown, switching pans top to bottom, and front to back halfway through baking time. Let cool completely on a baking rack, and store in an airtight container in the refrigerator if you are able not to eat them all straight from the oven.  

 These are delicious served warm, but were really really good served the next day at room temperature. Three days later, they are still wonderful straight out of the fridge.

Happy trying!

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