It's hard to believe it's already October and already fall! I'm officially writing from LA, but for now, I'm sharing a few snapshots from the end of summer.
Peaches have been really great recently, which is a bit strange considering that the season is almost over, but I’m taking full advantage before summer ends. Galettes are a summer regular for me. I love the shatteringly crispy crust and the lightly-sweetened fruit. I like making small galettes, so I can try different combinations of stone fruits and berries. This time I went with combinations of peaches, raspberries, nectarines, and apricots, but in the fall, I love this recipe with apples and cinnamon as well.
SUMMER FRUIT GALETTES
makes 6 small galettes or 1 large galette // adapted and halved from Tartine
1 cup unsalted butter, cold
1/2 cup water
3/4 teaspoon salt
1 1/6 cups all purpose flour
1 1/3 cups pastry (or all-purpose) flour
about 3 cups fruit, sliced or whole depending on the type
2 to 4 tablespoons granulated sugar, depending on the sweetness of the fruit
1 large egg yolk
1 tablespoon heavy cream
granulated sugar for sprinkling
Cut the butter into 1-inch cubes, then place in the freezer. Dissolve the salt into the water, and place in the freezer as well. Chill butter and water for 10 minutes.
Measure both flours onto your work surface. Spread the flour out into a rectangle about 1/3-inch deep. Scatter the butter cubes over the flour. Flour your rolling pin, then begin rolling. When the butter begins to flatten into long, thin pieces, use a bench scraper to scoop up the sides of the rectangle so that it is again the size you started with. Repeat the rolling and scraping 3 or 4 times.
Make a well in the center, and pour in the cold water. With a bench scraper, scoop the sides of the dough onto the center, mixing the water into the dough. Keep mixing until the dough is a shaggy mass. Shape the dough into a rectangle about 10x14-inches. Lightly flour the surface of the dough, then roll out the rectangle until it is half as thick. Next, scrape the top, bottom, and sides together again to the original size and reroll. Repeat 3 or 4 times until the dough becomes smooth and cohesive. The dough should be roughly a 10x14-inch rectangle.
Transfer the dough to a baking sheet, cover with plastic wrap, and chill well, about 1 hour.
While the dough is chilling, prepare the fruit, pitting and slicing if necessary.
After the dough has been chilled, divide it into 6 equal portions if making small galettes. Roll the dough into a rough circle, or circles if making small galettes, about 14 inches in diameter and 1/8-inch thick for a large galette and 6 to 7 inches in diameter and slightly thinner for small galettes. Transfer the circle(s) to baking sheets, and chill until firm, about 10 minutes.
Fill the center of each dough circle with fruit, leaving a border of 2 inches on a large circle and 1 inch on small circles. Taste the fruit for sweetness, then sprinkle with granulated sugar, about 2 to 4 tablespoons for each large galette and 1 to 2 teaspoons for each small galette. Fold in the sides of the circle(s), making sure there are no openings where fruit juices can leak out. Chill until firm, about 10 minutes. While the galettes are chilling, preheat the oven to 375°F.
Make the egg wash by whisking together the egg yolk and cream. Brush the egg wash over the pastry edges, then sprinkle with granulated sugar. Bake the galettes until the crust has puffed and baked to a dark brown and the juice from the fruit is bubbling inside, 45 to 60 minutes for a large galette and 40 to 50 minutes for small galettes. Rotate the baking sheets halfway through to ensure even browning. Remove from the oven, and let cool on a wire rack for a couple minutes. Serve warm or at room temperature.
Since summer began, going to the farmers’ market has become a part of my summer routine. I always look forward to summer markets because I love the variety of produce that fills the stands. Though I often have things in mind when I decide to bake, it’s nice sometimes to just see what looks best, then decide from there. The strawberries this spring and summer have been incredible—every time I visit the farmers’ market, I can immediately smell the sweetness wafting from the strawberry stand.
I didn’t know it was possible for berries to melt the way they do in these biscuits—they remind me of jam shortbread cookies in biscuit form. Biscuits are such a quick thing to bake up, but so comforting.
STRAWBERRIES and CREAM BISCUITS
makes 9 biscuits // from Smitten Kitchen
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter, cubed
1 cup chopped, very ripe strawberries
1 cup heavy cream
Preheat the oven to 425°F, and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter, and cut it into the flour mixture with a pastry blender or two knives until the mixture is crumbly and has pea-sized pieces of butter throughout. With a rubber spatula, gently stir in the strawberries until they are coated in the flour mixture. Stir in the heavy cream, then knead the dough once or twice in the bowl to create one mass. Be sure not to overwork the dough.
Flour your counter, and transfer the dough to the counter. Flour the top of it, then roll the dough out until it is 3/4-inch thick. Cut into 2 1/2-inch circles with a floured biscuit cutter, pressing straight down without twisting the cutter. Place each biscuit onto the prepared baking sheet, leaving a few inches between each. Re-roll the scraps of dough.
Bake the biscuits for 12 to 15 minutes, until they are golden at the edges. Cool on the pan for one minute, then transfer to a cooling rack. Serve warm.
I'm sharing some photos from a trip to LA last month. Though a quick trip, it was a refreshing pause in routine. That's one of the things I love most about traveling--the fact that there isn't a set routine, but rather adventure and possibility. I'll be moving to LA in a few weeks for school and can't wait to explore the city more. See you in a bit, LA.