August 24, 2013

Guest Post: Mini Peach Galettes

So happy to have another guest post for you today. Dani from flowers on my plate is visiting us today with a truly yummy summer recipe. Dani has a lovely foodblog, mainly in German (sorry, all you non-German speakers), with a few selected recipes in English. We love her cooking & baking, and her beautiful photography, too. She's sure to impress you with her peach galette recipe. So read ahead!

Mini Peach Galettes
by Daniela Becker

Anja from the savorychicks has asked me weeeeeks ago if I would like to do a guest post - of course, thank you Anja! I am a bit embarrassed that it took me so long but you know, life (and a beautiful New York holiday) happened and all of a sudden summer has almost come to its end! But I certainly won´t let it go without sharing a recipe with you which includes one of my favorite summer´s bounty fruit; peaches.

I am still totally blown away by how utterly satisfying summer peaches are, especially if you are lucky and can get your hands on local ones. Being perfect as they are, they are supposed to truly shine in a recipe so I wanted to create something very simple with them. I decided to marinate the peach slices in some honey, orange blossom water and lemon juice, then put them on a rustic vegan whole spelt and coconut oil pie crust, top the peaches with tiny knobs of butter, sprinkle some muscovado sugar on it to get some caramelized goodness as well as a few pistachios and let the oven heat do a few minutes of magic.


And boy, was it magical! Sticky juicy peaches sitting on a crumbly and crisp, slightly coconut-flavor-kissed crust and to top it all of, I took the marinade the peache slices where sitting and releasing some of their juices in and stirred this dreamy peach, orange-blossom and honey flavored juice into some creamy crème fraiche.
Sigh. May summer never end.



Makes 4 little or 1 big galette:

For the crust:

2 cups whole spelt pastry flour
1.5 tbsp muscovado sugar
1 tsp salt
1/2 cup + 1 tbsp coconut oil
4-5 tbsp ice water
1.5 tsp vanilla extract or seeds of 1 vanilla pod
For the filling:

4 ripe peaches
1 tbsp honey (preferably local and organic)
1/2 - 3/4 tsp orange blossom water
Dash of lemon juice
1 tsp muscovado sugar
1 tsp cold Butter
1 tbsp milk for brushing
2 tbsp pistachios
For the honey crème fraiche:

1 cup crème fraiche
Juicy "peach slices marinade"
1 tsp honey to sweeten if necessary
The coconut oil for the pastry should be slightly cold but not rock hard cold. I measured it and put it in the freezer for about 5 minutes, which did the trick. Combine flour, sugar and salt then work in the coconut oil in small pieces, either in a food processor (S blade) or with your hands. The mixture should be crumbly and sandy. Slowly add in the water until the texture is right and you can press the crumbs into a dough. Make 4 balls, flatten them slightly and leave them to rest in the fridge for 15 minutes.

Meanwhile prepare the filling: wash and slice the peaches and combine them with honey, orange blossom water and lemon juice. Let it sit and marinate for 10-15 minutes, during this time the peaches are going to release some of their juice which will mix with the honey, orange blossom and citrus flavors.

Preheat the oven to 400°F. Chop the pistachios and roll out the 4 dough balls as thin as possible without tearing them. If they are difficult to roll out you might need to knead them for a minute, if this won´t help add a tiny bit of water (if too crumbly) or a bit of flour (if too sticky). Divide the peach slices on the 4 crusts and set aside their marinade juices for later. Fold in the crust edges - doesn´t have to be perfect -, top the peaches with tiny knobs of butter, muscovado sugar and the pistachios. Brush the edges with milk and bake for 10-15 minutes or until the crust is golden brown.


Meanwhile combine the peach marinade with the crème fraiche and sweeten to taste with honey. Serve the galettes slightly warm or cold with a generous dollop of honey crème fraiche.

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