Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Sunday, August 10, 2008

Plum and Peach Galette

Addendum: Do not ever, ever make this with Shiro plums..This recipe needs serious revamping..Bake at your own risk!!

I had a surplus of Shiro plums this week and needed to find a suitable way to use them. I found the answer in Alice Water's, Chez Panisse Cafe Cookbook. I love the simplicity of this recipe, which can be thrown together quite easily.

It turns out I didn't have enough plums so I added some peaches as well. This turned out to be good thing since the Shiro plums turned out to be too watery and sour for this preparation. This would probably be best with Italian prune plums or just peaches.

Plum and Peach Galette (adapted from Chez Panisse Cookbook)

Galette Dough

1 cup unbleached flour
1 cup whole wheat
1 teaspoon sugar
1/4 teaspoon salt
14 tablespoons butter, cut into small chunks
1/2 cup ice water

1. Mix dry ingredients.
2. Add 1/2 the butter and incorporate until it is an oatmeal like texture. Add remaining butter and break up until Lima bean-sized. You can do this with a pastry blender but it is easiest with a Kitchen-Aid mixer.
3. Add water but don't over mix. Dough should be rough and ropey. Form into two balls. Cover with plastic wrap, flatten and refrigerate for a couple of hours or overnight. Roll out and return to fridge for 1/2 hour before using. This is enough for two galettes. Freeze one and use the other.

Plum and Peach filling

1 ball galette dough
1 1/4 pounds plums, peaches or both
about 1/4 cup sugar, additional for sprinkling
1 tablespoon flour
1 tablespoon ground almonds
1 tablespoon butter

1. Cut plums or peaches in half, remove pits and cut fruit into slices. You should have about 5 cups fruit.
2. Roll out galette dough in to a 14 inch circle.
3. Mix flour, two tablespoons sugar and ground almonds. Spread on galette dough, leaving a two inch border of dough. Layer fruit in circles on top. Fold border on top of itself and crimp edges if you feel like it. Brush rim with butter and sprinkle with sugar.
4. Bake at 400 for 45-50 minutes.
5. Serve warm topped with vanilla ice cream or whipped cream.

Serves 8

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