Peach Apricot Cornmeal Galette
I've been trying to think of something eloquent to say as introduction to this tasty dessert. But there's nothing.
I'm a big tall blank wall of nothing.
Tired as all get out. Hoping I'll recover in time for our planned couples backpacking adventure. Maybe he'll let me sleep.
So, ladies and gents, here it is -- the galette of your dreams. *yawn*
With homemade apricot preserves, fresh peaches, vanilla bean, cornmeal crust, and huuunny. You'll probably want to write home about this one.
Just the tiniest bit tricky, with boiling the fruit and making syrup and chilling the crust and all, but really not too hard once you get the hang of it. Seriously worth a bit of tricky.
Peach Apricot Cornmeal Galette
inspired by Lisa is Bossy
For the crust:
1 1/2 cups all purpose flour
3/4 cup cornmeal
3/4 teaspoon salt
3/4 cup butter {I used Smart Balance}
1/2 cup sugar
2 eggs
Combine flour cornmeal and salt in a small bowl. Using an electric mixer, beat together the butter and sugar, then add eggs. Add dry ingredients and beat until blended together. Flatten dough into a disk, wrap disk in plastic and refrigerate 20 minutes.
For the filling:
1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
4-6 fresh peaches, quartered {or} 8-12 apricots, halved and pitted {or a combination thereof}
Mix together in a medium saucepan -- water, honey, sugar and the vanilla bean -- and simmer with the lid on for five minutes. Add the fresh peaches/apricots and simmer, covered, for 2-5 minutes until the fruit is tender. Remove fruit with a slotted spoon and boil the remaining syrup until it is reduced to about 1/2 cup. Pour the syrup over the fruit and chill for 25 minutes.
Put it all together:
Flatten your dough onto a baking surface {I used my pizza stone sprinkled with cornmeal}. Try to spread it out to make a 9-10" circle. Next, spread some apricot or peach preserves in the center of the crust {leave 3 inches or so clean at the edges}. Next, put your chilled fruit {you might need to drain off a bit of liquid} on top of the preserves. Add a few slices of fresh fruit, for looks. Then bring the edges of the crust over as far as you can, hugging the fruit like a blanket {see photos}.
Bake at 400 degrees F for 30 minutes. Enjoy!!
I'm a big tall blank wall of nothing.
Tired as all get out. Hoping I'll recover in time for our planned couples backpacking adventure. Maybe he'll let me sleep.
So, ladies and gents, here it is -- the galette of your dreams. *yawn*
With homemade apricot preserves, fresh peaches, vanilla bean, cornmeal crust, and huuunny. You'll probably want to write home about this one.
Just the tiniest bit tricky, with boiling the fruit and making syrup and chilling the crust and all, but really not too hard once you get the hang of it. Seriously worth a bit of tricky.
Peach Apricot Cornmeal Galette
inspired by Lisa is Bossy
For the crust:
1 1/2 cups all purpose flour
3/4 cup cornmeal
3/4 teaspoon salt
3/4 cup butter {I used Smart Balance}
1/2 cup sugar
2 eggs
Combine flour cornmeal and salt in a small bowl. Using an electric mixer, beat together the butter and sugar, then add eggs. Add dry ingredients and beat until blended together. Flatten dough into a disk, wrap disk in plastic and refrigerate 20 minutes.
For the filling:
1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
4-6 fresh peaches, quartered {or} 8-12 apricots, halved and pitted {or a combination thereof}
Mix together in a medium saucepan -- water, honey, sugar and the vanilla bean -- and simmer with the lid on for five minutes. Add the fresh peaches/apricots and simmer, covered, for 2-5 minutes until the fruit is tender. Remove fruit with a slotted spoon and boil the remaining syrup until it is reduced to about 1/2 cup. Pour the syrup over the fruit and chill for 25 minutes.
Put it all together:
Flatten your dough onto a baking surface {I used my pizza stone sprinkled with cornmeal}. Try to spread it out to make a 9-10" circle. Next, spread some apricot or peach preserves in the center of the crust {leave 3 inches or so clean at the edges}. Next, put your chilled fruit {you might need to drain off a bit of liquid} on top of the preserves. Add a few slices of fresh fruit, for looks. Then bring the edges of the crust over as far as you can, hugging the fruit like a blanket {see photos}.
Bake at 400 degrees F for 30 minutes. Enjoy!!