Skip to main content

Mini Peach Galettes #FarmersMarketWeek

By

Here we are on Day Four - I skipped yesterday because my pickled eggs just weren't done in time! - of the 2018 #FarmersMarketWeek. This online Farmers' Market Week event is co-hosted by Ellen of Family Around the Table with help from Christie at A Kitchen Hoor's Adventures. I love those gals! They are so organized...which means the rest of us can just cook, post, and reap the benefits of this blogging community. Thank you, ladies.

Thursday #FarmersMarketWeek Recipes
   
Ingredients makes four small galettes
Crust 
  • 1-1/4 C flour
  • 1/4 C ground almonds
  • 2 T organic powdered sugar
  • 1/2 t vanilla salt
  • 1/2 C butter (1 stick), cubed
  • 1 t grappa or extract of your choice (I would use lemon extract)
  • cold water, as needed

 Frangipane
  • 1/2 to 3/4 C ground almonds, as needed
  • 1/4 C organic granulated sugar
  • 1/4 C powdered sugar
  • 1/3 to 2/3 C melted butter, as needed
  • 1/4 t pure almond extract

 To Finish
  • 2 organic, ripe peaches + more for garnish
  • organic granulated sugar
  • organic heavy whipping cream

Procedure
Crust
In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in grappa and 1/4 cup of cold water and pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into four balls, wrapping them in plastic and refrigerate until firm, approximately 1 hour.

 Once they are chilled, press each ball out into a flat disk and place on a parchment paper-lined baking sheet.

 Preheat oven to 425 degrees F.

 Frangipane
Mix everything together to form a thick paste. Form a disk slightly smaller in diameter than the crust and place the frangipane in the center of the crust.

 To Finish
Place thin slices of peach on top of the frangipane and bring the crust up around the peach slices. Press gently to fold the crust onto the peaches. Sprinkle with sugar and bake for 45 to 50 minutes, until the peaches have softened and the crust has browned.

To Serve
Let cool slightly, then place the galettes on individual serving plates. Top with whipped cream and a peach slice as garnish.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more