I admit, it’s been an embarrassingly long time since I last made a post.
There’s a whole long list of excuses I could use, but truthfully life just got busy, as it does for all of us, and I just lost track of time.
But I’m back! And so is summer.
And one of the first things I think of when I hear the word summer is all the different types of fruit that come into season during the summer months. Fruits are probably the best things to ever come into creation, in my opinion. I frequently horrify my boyfriend with the sheer amount of fruit that I can consume in one sitting.
I remember one time, while we were living in London, he went away for a weekend trip with his brother and I was left to my own devices.
So I went on a rare solo grocery shop, and with no one there to reel me back, I went straight for the produce section and bought a box of strawberries 3 times the size of my head. I proceeded to eat the entire thing on my own over the next two days. He came home to find the empty box in the recycling and didn’t really know what to think, other than consider the possibility that his girlfriend could be some sort of fruit devouring monster.
During summer, my favourite fruits (other that strawberries, clearly) are a tie between peaches and nectarines. There’s very little that rivals a perfectly ripe and sweet peach/nectarine. And I’m pretty lucky at the moment to say that I’ve got a whole bowl of them in my house, ready to be eaten. In fact, there’s so many of them, and they’re so perfectly ripe, that I’m rushing to eat them before they go bad. That’s what inspired these galettes.
These galettes are sooo easy to make. The dough can be made and kept in the fridge for up to 2 days, and the pastry cream can be made ahead of time as well and kept in the fridge for up to 4-5 days. And you can definitely get creative and use any spices and fruits you might have sitting around your kitchen. Perfect for summer when the options are so plentiful.
Orange & Spiced Peach Galettes
2 large ripe peaches
1/4 cup melted butter
Granulated sugar for sprinkling
Spiced Pastry Cream
(Adapted from Bouchon Bakery cookbook)
132 g Egg yolk
1/2 vanilla bean split lengthwise, or 1 tsp vanilla extract/paste
1/4 teaspoon Cardamom
1/2 teaspoon Cinnamon
1 large orange worth of zest
110 g Granulated sugar
83 g All purpose flour
550 g Whole milk
27 g Unsalted butter, room temperature, cut into small pieces
- In a standing mixer with the whisk attachment, mix egg yolks and vanilla, mix to combine (about 1 minute).
- Reduce speed to low, add granulated sugar and mix for about 2 minutes. Then increase speed to medium-high and mix for about 5 minutes until the mixture is pale, thick and a ribbon texture when whisk is lifted.
- Add flour, cinnamon, cardamom and orange zest mix until combined.
- Add milk, mix until combined.
- Pour mixture into a saucepan and mix with a wooden spoon/spatula continuously over medium heat until mixture thickens and switch to a whisk.
- Keep whisking until bubbles begin to break at the surface. Mix for another 2-4 minutes.
- Remove from heat, and put directly into standing mixer with whisk attachment. Whisk until almost completely cooled.
- Set aside, cover with cling film directly touching the pastry cream and put in fridge.
(Adapted from Bon Apetite)
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into pieces
- Preheat oven to 350 degrees F
- Add dry ingredients into a large bowl.
- Add butter and mix with your hands until butter is evenly distributed and the largest chunks of butter are the size of peas.
- Add water and mix as little as possible, do not over mix. Combine into a single mass of dough and refrigerate for a minimum of 1 hour and up to 2 days.
- Divide dough into 4 equal pieces, roll into circles about 1-2 mm thick. Place onto a baking tray lined with parchment paper.
- Spread 2-3 tablespoons of spiced pastry cream in the centre of the dough and spread to 1 inch away from the edge of the circle of dough.
- Slice up 1/2 a peach per galette, into 1/4 inch slices and fan out in the centre of the galette.
- Fold the edges of the galette inwards, working your way around the circle so each fold overlaps with the next.
- Brush entire galette with melted butter and sprinkle with granulated sugar.
- Bake for 30-45 minutes until golden brown.
Happy eating! x