BAKING,  DESSERTS,  EGGLESS,  TARTS, PIES,  VEGETARIAN

Rustic Peach ‘n Plum Summer Galette … moorish summer tart

2012/07/11 / 20 Comments

“I think that you’ve got to make something that pleases you and hope that other people feel the same way.”
Thomas Keller

Rustic Peach 'n Plum Summer GaletteAh summer! With fruit and colour in equal abundance, what more can one ask for! Yet with the Indian summer comes stuff I don’t need! Power cuts, high temperatures and no time to bake! Then 2 days ago, the monsoons appeared, schools reopened, and I got a tiny breather. The first thing I did was to roll out a Rustic Peach ‘n Plum Summer Galette.Rustic Peach 'n Plum Summer GaletteWhats not to love about a season that offers crumbles, crisps, sorbets, fro yos, cheesecakes, mousse, ice creams, panna cottas, coolers, sangrias, chutneys, preserves, … and so much more! HAPPINESS! And then there are galettes, moorish in every way, full of rustic appeal! A simple free form pastry filled with fresh seasonal fruit has got to be one of my favourite summer desserts {among a slew of others!} Summer is for stone fruitThere is SO MUCH you can do with stone fruit, it’s amazing! This year the quality has been exceptionally good. I looked at the peaches and wondered if they were ripe enough to peel; I really wanted to see if I could slip ‘them off‘. The fruit was perfect and for the first time in years I looked at a bowl of perfectly peeled peaches. Plums next and success again!Rustic Peach 'n Plum Summer Galette I have a friend, an old lady, who spoils me silly constantly sending me stuff from chocolates to tangerines, and everything in between. Her grandson is quite fond of my baking so I try and bake him a little something when he visits from Moscow where he works. He’s visiting these days and this was for him!Rustic Peach 'n Plum Summer GaletteMade one for him, and then had some fruit left, so made one for us too! Got me high fives from the family. The peach monster said it was ‘really really nice‘, and so did the dieting diva. “Pie, pie, pie“, she screamed, “I want more!“Rustic Peach 'n Plum Summer GaletteThe pastry was nice and crisp despite all the fresh fruit it held. The cornmeal added a touch of texture and crispness. It’s a good tart to make. Serve it warm if you like, though we loved it cold!

A few more rustic tarts on PAB …
Strawberry Galette with Vanilla Scented Frangipane
Savoury Spinach, Tomato & Cheese Galette
Mini Peach, Cherry & Blueberry Galettes
Peach & Plum Galette
Fresh Fig Galette with Vanilla Scented Frangipane

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Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister with a Taste of Yellow. I am sending this to the MM for July 2012.

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Recipe: Rustic Peach ‘n Plum Summer Galette
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Summary: A rustic dessert bursting with flavour and colour, full of all the fruity goodness that summer offers baked into a simple free form tart.

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

  • Pastry
  • 150g {1 1/2 cups} plain flour
  • 25g {1/4 cup} cornmeal
  • 100g unsalted butter, chilled, cubed
  • 25g {1/8 cup} vanilla sugar {or plain}
  • 2-3 tbsp ice cold water
  • Filling
  • 450g fruit {net weight, peeled, pitted, chopped}, 5-6 peaches, 4-5 plums
  • 50g {1/2 cup} vanilla sugar
  • Juice of 1 lime
  • 1tbsp Kirsch {optional}
  • 1/4 tsp almond essence
  • 2 tsp plain flour
  • 2 tbsp marmalade
  • Topping:
  • 15ml {1 tbsp} cold milk
  • Turbinado/demerera sugar for sprinkling
  • 1-2 tbsp honey
  • Slivered pistachios/almonds for garnish

Method:

  1. Fruit filling
  2. Place the fruit in a bowl, add in the remaining ingredients {except flour} and leave to macerate for about 30 minutes in the fridge.
  3. Drain out the juices and reserve the fruit in a large bowl. Place juice in a non reactive pan over low heat and reduce it till it becomes thick and syrupy. Add back to fruit in bowl with the flour and mix well. Chill until required.
  4. Pastry
  5. Combine flour, cornmeal and sugar in the bowl of your processor and pulse 2-3 times. Add chilled butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the chilled water through the chute, processing until the dough begins to clump up. {It should stay together when pinched with the fingertips}
  6. Turn onto a lightly floured surface, and quickly pull together to form a ball, flatten, wrap in film and chill for about 30 minutes or more if the weather is warm.
  7. Assemble
  8. Place the pastry on a large sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
  9. Brush about an 8-9″ circle  in the centre with the marmalade .{This will prevent the pastry from going soggy with the fruit juices}
  10. Turn the prepared fruit filling over the marmalade keeping it within the inner circle, leaving a 2-inch border.
  11. Gently fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds, using a touch of water if necessary. Place tray in freezer until the oven preheats.
  12. Preheat the oven to 200C.
  13. Before popping the galette into the oven, brush the overlapping sides of the pastry with cold milk and sprinkle turbinado sugar over it.
  14. Bake for about 30-35 minutes till the crust is golden brown and the filling is bubbly. {Tent the top if the pastry browns too fast}
  15. Remove to cooling rack, and brush the visible fruit portion with honey, and top with slivered pistachios, almonds etc.
  16. Cool for at least 30 minutes to allow the pastry to firm up before serving. {Cutting it too quickly will cause the dough to crack}. We had it cold with a drizzle of single cream.

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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