I’ve been spending a lot of my free time by the beach. I realize it has begun to influence my weekend style. Being by the water gives me an overwhelming sense of calm and that relaxed disposition has carried over into my attire. I have been living in this pinstripe button down when I’m not at work. In my extremely relaxed haze on Sunday, I felt a need to throw on some cutoffs and sneakers to go with my casual button down to brunch.
Sometimes curling up with a good book and a glass of wine, for me, can be a cookbook. Which is exactly what I did on Friday night. After reading through the Tartine cookbook, I was excited to get started testing out some of the recipes. Then the next morning, I was at my local farmer’s market and tested the fresh summer yellow peaches. They were perfectly ripe and sweet, I knew they would work well in summer peach galettes. This recipe was adapted from the Tartine cookbook and was a lot of fun to make.
Note: I don’t recommend baking with white peaches, the delicate, sweet flavor doesn’t stand up to baking.
Summer Peach Galette
Summer Peach Galette
2cupscold unsalted buttercut in 1
1cupice cold water
1 1/2teaspoonkosher salt
2 1/3cupsall pupose flour
2 2/3cupsbread flour
Summer Peach Filling
4cupsfresh peachescut into eighths
sugarenough to lightly coat peaches
sugar to sprinkle on top
Put the butter cubes in the freezer after cutting.
Dissolve the salt in the water and put in the freezer as well.
Chill the butter and water for about 10 minutes.
Measure all of the flour onto your work surface (it's not necessary to mix them as they will be well mixed as the dough is being made).
Spread the flour out into a large rectangle about 1/3" deep.
Scatter the butter cubes over the flour rectangle.
Toss a little of the flour over the butter so that your rolling pin won't stick and then begin rolling.
When the butter starts flattening out into long, thin pieces, use a bench scraper to scoop up the sides of the rectangle so that it is again the size you started with.
Repeat the rolling and scraping 3 or 4 times.
Make a well in the center and pour all of the water into the well.
Using a bench scraper, scoop the sides of the dough onto the center, cutting (mixing in with the scraper) the water into the dough.
Keep scraping and cutting until the dough is a shaggy mass, and then shape the dough into a rectangle about 10 to 14 inches.
Lightly dust the top with flour.
Roll out the rectangle until it is half again as large and then scrape the top, bottom, and sides together again to the original size and re-roll.
Repeat 3 or 4 times until you have a smooth and cohesive dough.
You should have a neat rectangle measuring about 10 to 14 inches.
Transfer the dough to a large baking sheet, cover with plastic wrap, and chill well, about 1 hour.
Summer Peach Filling
While the dough is chilling, prepare the peaches.
Cut the peaches into eighths.
Delicately coat the peaches with the sugar, taste as you go to make sure you don't over sweeten them.
When you are ready, roll out the dough, divide into two equal portions.
Then roll out the dough until it's about 1/8" thick.
Cut the dough into 6 large circles and place on a greased baking sheet (I used cookie cutters for this).
Chill the circles for about 10 minutes to firm up.
Fill the galettes with about a tablespoon and a half of the peaches (leaving about an inch around the circle to fold up the sides).
Then begin to fold up the sides and pinch the dough together, to create little pockets so the fruit and juices can't leak out.
Firm up in the refrigerator for another 10 minutes.
While the galettes are chilling, preheat the oven to 375 degrees.
In a small bowl, whisk together the egg yolks and heavy cream.
Brush the egg was over the tops and sides of the galettes then sprinkle with the sugar.
Bake the galettes until the crust has visibly puffed and baked to a dark brown and the juice from the fruit is bubbling.
This should about 40 - 50 minutes.
Make sure to rotate the baking sheets 180 degrees halfway through the cooking time.
If the pastry is browning to quickly, reduce the oven temperature to 350 degrees.
Remove from the oven and serve hot, or let cool on a wire rack and serve warm at room temperature.
|A small snippet of the beautiful view on my walk home from work.|
There have been many positives about my new job that keep me smiling most of the day. Chief among them, the people I get to work with. Then there are the bonuses, including the fact that I get to walk instead of drive. This small thing has life changing benefits. It gives me a small amount of exercise since I don’t have time to get to the gym, I get to reduce my carbon footprint and most importantly, it’s a relaxing way to unwind from the day. I glide through my path home and I have a few serene moments to appreciate how blessed I am to have this job, this incredible walk home and all of the electric energy of the city and people that surround it.
There are certain milestone fashion purchases that I will never forget. Like the first time I bought a Louis Vuitton bag, with my own money. It was one of those items I saw my mom and my aunt carry from childhood and I couldn’t wait to be able to buy one for myself. Now, completely out of fashion, my first Louis Vuitton bag sits in my closet. Unworn for years, it’s serves more as a souvenir than a statement piece. These Manolos are the same thing. They are the first pair I ever purchased, on a Sunday Funday in Santa Barbara. Though I’m sure the purchase was slightly informed by the margaritas I had that day over lunch, I love them. Like that first LV bag, they will always be a part of my closet and a cherished memory in my style history.