The Houndstooth Gourmet

There’s a touch of fall in the air, but summer is still here. This galette recipe is fantastic to use with any of your favorite stone fruits and berries. Buy them now, for soon, they will be gone!

Not far from Alexandria is Leesburg Corner Premium Outlets. It’s not far–easily under an hour. Yet, I can’t believe it took me 4 years of living here….to get there! What with the Le Creuset and Williams Sonoma outlets, not to mention other cookerware and gadget stores that leave one mesmerized at the sight of things like margerita glasses shaped like life-size cacti, spiral hams that cost more by the pound, than oh, say..saffron, and of course, the omnipresent miniature movie popcorn makers and chocolate fountains. Tempting as they were, I had other kitchen gadgetry in mind.

Among my purchases were 2 pieces of Le Creuset: an 11 3/4 enamal cast iron skillet and grill pan. Fantastic. Better than Teflon and cast iron because cleaning is a breeze. I highly recommend you buy them. There’s nothing better than the skillets to make soft, wet eggs and the grill pan for burgers and paninis.

I was just as excited to use my new pastry cutter (for butter and shortening) and pastry scraper on the dough of my galette. The cutter made various size chunks of butter in the dough, that after refrigeration, allowed the dough to rise beautifully.

So, if you’re lucky enough to still find peaches at your markets this weekend, try out this galette and if you’d like, toss in a couple cups of your favorite berries.

To make the galette, prepare a dough according to Diana’s Desserts (derived from a Dorie Greenspan recipe) and refrigerate up to 3 days (at least 2 hours).  Instead of making 2 small galette, I made one large. After rolling the dough out to about 11-12 inches, I rolled the dough over my rolling pin, and transferred it to a parchment paper lined baking sheet.

For the filling, I used 3 peeled and sliced peaches and 2 cups of raspberries and arranged them over the galette, leaving about a 2 inch border. I drizzled a tablespoon of honey and 2 teaspoons of sugar over top. I used 2 cold tablespoons of butter to dot the top of the fruit.

Next, I folded the edged of the galette over, towards and middle and glazed the edge with one beaten egg to make the crust brown and shiny. Finally, I sprinkled a pinch of sugar over the glazed crust for an extra crunch after cooking.

Bake the galette in a preheated 400 degree oven for 35-40 minutes. Allow to cool for 10 minutes before transfering the galette via the parchment paper to a cutting board.

Serving suggestions- serve the galette warm with vanilla ice cream or fresh whipped cream.

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Tags: Recipe, fruit, baking //