Rosie Hawthorne: Welcome, June, life’s a peach!

By on June 18, 2014

060With the approach of summer, I look forward to the first Georgia peaches of the season, followed by South Carolina peaches. Don’t ask me to choose between the two. I am more than happy to accept either. And if any of my friends and neighbors have extra peaches this summer, please call me. I’ll take them off your hands, plus bake something peachy for you!

My first offering is an extremely versatile galette. What is a galette, you ask? A galette, or crostata, is like a tart, only not as fussy. It’s a free-form tart that’s filled with fruit, and then the dough is draped over itself to make a rustic pastry.

The beauty of the galette is that it’s a vehicle for so many seasonal fruits. Your fillings could be peaches, strawberry and rhubarb, or blackberries, blueberries, and strawberries; or, instead of sweet and fruity, you could go the savory route. So many possibilities!

gallettePeach Galette
1 ½ cups flour
2 TB sugar
½ tsp Kosher salt
6 TB cold unsalted butter, small dice
4 peaches, peeled, pitted, and sliced
1/4 cup dark brown sugar
¼ tsp cinnamon
½ tsp vanilla
2 TB flour
1-2 TB cream
1-2 TB turbinado sugar
5-6 pats of butter

In a food processor, pulse the flour, sugar, and salt. Add in butter and continue to pulse until you have a crumbly mixture. Add in water and pulse until evenly moistened. Transfer dough to lightly floured work surface and form into a ball. Pat into a disk, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

While the dough is chilling, prepare the filling. Toss the peaches with the brown sugar, vanilla, cinnamon, and 2 TB flour.

When dough disk has chilled, roll it out to a 12-inch circle. Transfer dough to a parchment-lined rimmed baking sheet. Mound the peaches and juice in the center of the dough, leaving a 2-inch border around. Drape the dough up and over the peaches, leaving the center open. Refrigerate until chilled, at least 30 minutes.

Brush dough with cream, then sprinkle turbinado sugar over. Dot fruit filling with butter pats. Bake in a 425° oven for 35 minutes, or until golden brown.

My next peachy offering is a peach flaugnarde. A flaugnarde is a baked French dessert, made with fruit suspended in a pancake-like batter. It is similar to a clafouti, the difference being a clafouti is distinctly made with cherries, while a flaugnard is made with pretty much any other fruit.

Both are deliciously simple to make and simply delicious to eat.

peach2Peach Flaugnarde
5 ounces skim milk
5 ounces heavy cream
⅓ cup sugar
3 eggs
1 TB vanilla
Kosher salt
½ cup flour
3 cups peaches, peeled and sliced (4 peaches)
juice of ½ lemon
⅓ cup sugar
powdered sugar

Heat oven to 350°.
Peel and slice peaches and add slices to lemon juice. Toss to coat.
In a blender, process the milk, cream, ⅓ cup sugar, vanilla, salt, and flour.
Pour a ¼-inch layer of the batter in a buttered 8-inch square baking dish.
Bake until a film of batter sets in the pan, about 7 minutes.
While the bottom layer bakes, drain the peaches.
Remove the batter from oven and spread peaches over top.
Sprinkle the remaining 1/3 cup sugar over top and pour on the rest of the batter.
Bake for about 55 minutes or until flaugnarde is puffed and golden brown.
A knife in the center should come out clean.
Serve warm, with powdered sugar over top and vanilla ice cream.

As always, please visit with Rosie at KitchensAreMonkeyBusiness.com for good food, fun, gardening tips, and travelogues.

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