blissful eats with tina jeffers: Peach and cardamom galette
I’m off to Bend for a few days and I’m hoping to spend some time with the lovely French family while I’m there. It’s so nice to get away, relax and enjoy the great outdoors. Now that summer is winding down I’m looking forward to getting back into our routine but I’ll miss all the wonderful produce that’s available this time of year.
I have to admit that I’ve never made a pie before, amazing right? My boys aren’t really into fruit desserts so I’ve just never ventured there. I had a staff meeting at work this weekend so I thought it would be a perfect opportunity to try something new and bring along a treat for everyone to enjoy. I’ve always been a little nervous about trying to make pie dough but this was really quite easy to pull off. I chose to make a galette since it seemed easier than shaping and cutting a pie crust and I actually love the rustic look of them.
The crust was rich and nutty with the addition of the hazelnut meal. If you can’t find hazelnut meal, you can process one cup of hazelnuts in a high-speed blender or food processor. The crust was rich and flaky and the addition of the sugar added a lovely crunch and sweetness. The peaches were so sweet only a little sugar was needed and the cinnamon and cardamom added a lovely spicy note. We enjoyed it warm from the oven with a little vanilla ice cream on the side. Now that I’ve gotten over my fear of pie crust I think I see some savory variations coming soon! Be sure to vist me at www.scalingbackblog.com for more recipes!
Peach and cardamom galette
Ingredients:
1 cup hazelnut meal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 ½ sticks unsalted butter, cold
1 teaspoon apple cider vinegar
2 ½ pounds peaches (about 5)
pinch kosher salt
1/3 cup sugar
1 tablespoon cornstarch
½ teaspoon ground cardamom
1 teaspoon cinnamon
1 tablespoon butter, cut into small pieces
1 large egg, lightly beaten
3 tablespoons turbanido sugar
vanilla ice cream for serving
Method:
Prepare the dough:
Sift the dry ingredients into a large bowl. Cut the butter into ½-inch pieces and add them to the dry mixture.
Working quickly, rub the butter between your fingers, breaking it into smaller pieces. Add the vinegar and 8 tablespoons of ice water to the flour mixture. Work the dough with your hands until it just comes together but it doesn’t need to be smooth just hold together. Add additional water, one tablespoon at a time as needed.
Wrap the dough in plastic wrap and refrigerate for at least an hour or overnight.
Unwrap the dough onto a floured surface. Pat the dough into a square and then roll it into a rectangle about 8 ½ -by-11 inches. Fold the dough into thirds like a letter. Turn the dough so the seam is at the top and parallel to your body.
For the second turn, again roll the dough again into an 8 ½-by-11-inch rectangle and repeat the previous step.
For the third and final turn, repeat the previous step, then wrap the dough in plastic and chill for 1 hour or up to 3 days.
To assemble the galette:
To peel the peaches, fill a large pot with water and bring to a boil. Meanwhile, slice an X into the bottom of each peach. Lower the peaches into the boiling water for 15 seconds and then remove. The skins should slide off easily. Peel the peaches, remove the pits and slice them into ½- inch wedges. Combine the peaches, sugar, cornstarch, cardmamom, and cinnamon in a large bowl.
Divide the dough into two pieces and return one to the refrigerator. Flour a work surface and roll the dough into a circle roughly 14 inches in diameter. Transfer the circle of dough to a baking sheet lined with parchment. Place half the peach mixture in the middle of the dough, dot with the butter. Fold an edge of the dough toward the center to cover the fruit leaving a 3-inch border. Continue folding the dough toward the filling and over to create folds.
Whisk the egg to form an egg wash. Brush the edges of the dough with the egg wash, and sprinkle with half of the turbanido sugar. Bake the galette for 50-60 minutes or until the crusts are a dark golden brown and the juices are sticky and caramelized. Serve the galette warm with ice cream.
