stone fruit galette


stone fruit galette

This galette is a great way to use those end-of-summer juicy, ripened stone fruits, and a fitting treat for the final warm evenings of the summer.

 

ingredients:

2 batches of pastry dough

1/2 cup dark brown sugar

1/4 cup granulated sugar

juice of 1/2 a lemon

1/2 cup all-purpose flour

pinch of salt

about 4 cups of sliced peaches, plums, and nectarines (I used approximately 5 small peaches, 2 small plums, and 1 nectarine), pitted and sliced

1 egg

splash of milk or cream

sugar for sprinkling over the galette

 

First, prepare two batches of the pastry dough [separately] and transfer to the fridge to chill for at least an hour. While the dough chills, prepare the fruit: in a large bowl, combine both sugars, lemon juice, flour, and a pinch of salt. Add the slices of stone fruit and gently toss, making sure that each slice of fruit is completely covered with the sugar mixture. Cover and set aside in the fridge while you prepare the dough. 

Once the dough has chilled, preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper. [It’s important that you use a half sheet pan with raised sides to catch any juices that may run during baking].

On a floured work surface, roll out both discs of dough in two large circles until about 1/8″ in thickness. Roll one circle of dough around the rolling pin, and unroll onto the lined sheet pan. Spoon the fruit mixture in the middle of the circle, leaving a 2-3 inch border around the edges.

Cut the second circle of dough into 1 1/2 – 2 inch strips. Weave the strips in a lattice pattern over the top of the fruit, spacing them about 1 inch apart. Trim the ends to leave a 2-inch inch border of the bottom layer of dough. Working around the galette, fold the bottom layer of dough up over the edge of the lattice and filling, making sure that the filling is completely enclosed in the crust.

In a small bowl, whisk together the egg and splash of milk or cream. Using a pastry brush, generously brush all exposed areas of the dough. Sprinkle sugar over top of the egg wash [I like to use a coarse sugar for texture, but plain granulated sugar would work as well].

Transfer to the oven and bake until the crust is golden and the fruit filling is thick and bubbling, about 50 minutes to 1 hour. Make sure to keep an eye on the crust — if it starts to look too brown, cover it loosely with aluminum foil for the remainder of the time in the oven.

Allow galette to rest for about 15 minutes before cutting it into wedges. Serve with big scoops of vanilla ice cream.

 

For the pastry dough:

2 cups unbleached all-purpose flour

1 teaspoon sugar

pinch of coarse salt

12 tablespoons cold, unsalted butter, cut into small cubes

1/2 cup ice water

In a medium bowl, combine the flour, sugar, and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [there should be bits of butter visible throughout]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least an hour before using. Make two batches [separately] for this pie.

tomato + ricotta tart

Respond to every call that excites your spirit.

– Rumi

I’m feeling it all right now: nervousness, excitement, anticipation. In two days, what has long been nothing more than a vision will become my reality. In two days, I will be donning my chef whites and stepping into the kitchens of culinary school.

It’s a huge step, and a decision that I (nor Henry) made lightly. As much as I’d like to portray a romantic image of me leaving my job without hesitation and blindly pursuing my passion, it wouldn’t be honest. It took a lot of self-reflection and contemplation. It took long nights of conversation, of financial planning, and preparation. We made sacrifices, and will continue to make sacrifices for a while to come. But, in the end, it’s all worth it.  

We made this decision, together. Henry believes in me – believes in my passion and what I am capable of. But, more importantly, I believe in myself. I’m proud to say that I am acting on the sentiment I so often share here: I’m casting aside my fear and hesitations and letting my ambition and passion take the driver’s seat. I have a choice, and I’m choosing to be brave.

It’s a new path, and one that I’m sure will have its fair share of bumps and unexpected turns. I’m really not even sure where the path will end up. All I know is that it points in the right direction. I hope you’ll stick along for the ride.


tomato + ricotta tart

A crisp, buttery crust, a melt-in-your-mouth rich filling, and bursting, sweet summer tomatoes — does it get any better than that? This tart would be delicious served with eggs for brunch, with lightly dressed greens for dinner, or even packed up for a picnic lunch.

 

ingredients

prepared pastry dough

1 cup whole milk ricotta cheese

1/4 cup grated parmesan cheese

1 egg, separated

1 teaspoon roughly chopped fresh oregano leaves, plus more for garnish

1 teaspoon roughly chopped fresh thyme leaves, plus more for garnish

1 clove garlic, minced

1/4 teaspoon coarse salt, plus more to taste

freshly ground black pepper to taste

1 pound tomatoes, sliced into 1/4-inch-thick pieces [I used cherry tomatoes, but any tomato would do well here]

splash of milk

 

First, prepare the pastry dough

and place in the refrigerator to chill.

After the dough has chilled for at least an hour, preheat the oven to 400 degrees F. On a floured surface, roll out the dough into an 11-inch x 15-inch rectangle (approximately). Roll the dough around the rolling pin and unroll onto a baker’s quarter sheet pan (9-inch x 13-inch) so that the dough is falling over the edges on all sides. If you don’t have a quarter sheet pan, you can use a half sheet and use a folded up piece of aluminum foil to create a false side in the middle of the long edge so that the pan measures 9-inches x 13-inches. Trim the overhanging excess dough, so that the crust reaches just to the top of the edges of the pan [see note below for a fun use for the excess dough]. Cover the pan lightly in plastic wrap and transfer to the refrigerator to chill.

While the dough chills, prepare the ricotta mixture: in a medium bowl add the ricotta, egg white [reserve the yolk for the egg wash later on], oregano, thyme, garlic, salt, and freshly ground black pepper. Mix to thoroughly combine.

Remove the chilled prepared dough from the refrigerator and remove the plastic wrap. Spoon the ricotta mixture into the middle of the tart and use a spatula to spread it evenly over the bottom. Arrange the tomato slices over top of the ricotta and garnish the tart with more oregano leaves and flaked or coarse salt.

In a ramekin or small bowl, beat together the reserved egg yolk and splash of milk. Using a pastry brush, brush the egg wash over the exposed parts of the crust.

Transfer the tart to the preheated oven and bake for 45 – 50 minutes, until the crust is golden brown. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes before cutting into squares to serve. [The tart is delicious served either warm or at room temperature, garnished with more fresh oregano and thyme leaves].

 

for the pastry dough:

2 cups all purpose flour

pinch of salt

12 tablespoons cold unsalted butter, cut into small cubes

1/2 cup plus 2 tablespoons ice water

In a medium bowl, combine the flour and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [the butter pieces should be about the size of large peas]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour before using.

 

*Note: Don’t throw away your pastry dough scraps! Collect and reform them into a disc, and roll out on your floured work surface until about 1/4-inch in thickness. Cut into pieces [triangles, squares, circles, whatever!] and place about 1 – 2 inches apart on a baking sheet. Sprinkle the pieces with cinnamon and sugar and transfer to a preheated 400 degree F oven [you can bake them at the same time as the tomato tart]! Bake until golden brown, about 15 minutes, and cool on wire racks before serving. These are delicious eaten as cookies, or served as a garnish to a bowl of ice cream.

strawberry rhubarb + ginger galette

The first colors of the season have started to find their way to the farmers market. Greens and yellows mostly, but last Saturday, a tinge of red caught the corner of my eye. Following the red back to its source, I spotted a little table of rhubarb, hidden between a gathering of basil plants and a display of forsythia bouquets. The rhubarb was unmarked, just a humble pile of long, green stalks flecked with red at their roots. Amid a sea of people and activity, it stood untouched and seemingly unnoticed. I paused at the edge of the table, feeling as though I had found an undiscovered gem and excited at the prospect of what a bundle of these tart, crisp stalks would become.

It didn’t take long to decide what I would make, as strawberry rhubarb pie has always been one of my favorite Springtime desserts. The unassuming nature of this rhubarb, though, called for something a little more free form and less exacting than pie. A simple, rustic galette came to mind — the flavors of pie without the perfection.

I contemplated the filling as I put together the pastry dough — adding a handful of cornmeal for texture. I envisioned the tart sweetness of the strawberries and rhubarb, and found my imagination craving some brightness and heat. The brightness was easy — some lemon juice and zest would definitely do the trick — but adding heat without overshadowing such simple flavors had me a bit stumped. I rummaged through my pantry, exploring my collection of spices, but nothing seemed right. It wasn’t until a while later, hunched in front of my fridge, that I discovered a leftover nub of ginger root from a previous night’s dinner. I knew the second I spotted it — the sweet warmth of ginger made perfect sense.

Moments later a buttery, sweet aroma filled my apartment as I pulled a beautiful, bubbling galette from my oven. The strawberries and rhubarb had softened, creating a thick  jewel-red jam that peered from the center of a golden crust. A far cry from their unassuming pile on an unmarked table, but exactly where they belonged.


strawberry rhubarb + ginger galette

This galette combines the classic sweet and tart combination of strawberries and rhubarb, with a touch of fresh ginger root for a subtle, but delicious heat. A buttery cornmeal pie crust adds texture and richness. Simple, bright flavors and no fuss — just how a Spring dessert should be.

ingredients:

cornmeal pastry dough

2 cups sliced strawberries

3 stalks of rhubarb, ends trimmed and cut into 1/2-inch pieces [depending on size, should yield about 1 1/2 cups]

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons minced fresh ginger root [this yields a very subtle warmth — if you’re looking for a more assertive heat, add more]

1/2 cup raw cane sugar

1/4 cup unbleached, all-purpose flour

pinch of salt

2 tablespoons unsalted butter, cut into small pieces

1 egg, beaten

vanilla ice cream, for serving

 

First, prepare the cornmeal pastry dough

. While the dough chills, prepare the filling:

Preheat the oven to 400 degrees F.

In a large bowl, combine the sliced strawberries and chopped rhubarb. Add the lemon juice, lemon zest, ginger, sugar, flour, and salt. Mix to combine well. Allow to rest for about 10 minutes. 

Once pastry dough has chilled, on a floured surface, roll out into a large circle [about 15-inches in diameter]. Roll the dough onto your rolling pin and unroll onto a parchment or Silpat-lined large baking sheet. Add the filling to the center of the dough, leaving a 3-inch border. Working around the circle, carefully fold the border of the dough up over the edges of the filling, making sure to seal everything in, but leaving the majority of the filling exposed. 

Using a pastry brush, brush the exposed border of dough with the beaten egg. Dot the exposed filling with the pieces of butter. Transfer to the oven and bake until crust is golden and filling is bubbling, about 50 minutes. Allow to cool for 15 minutes before cutting into wedges. Serve warm with vanilla ice cream.

 

For the cornmeal pastry dough:

2 cups unbleached all-purpose flour

1/2 cup cornmeal

1 teaspoon sugar

1/2 teaspoon coarse salt

12 tablespoons cold, unsalted butter, cut into small cubes

1/2 cup ice water

In a medium bowl, combine the flour, cornmeal, sugar, and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [the butter pieces should be able the size of peas]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes before using.