be ours

July 21 2009 by Kristin at The Kitchen Sink in Dessert,Recipe » 21 comments

It’s a conundrum, that’s what it is. Ever since getting back from our wine country redezvous (say that ten times fast), I’ve been hell-bent on cooking and baking. California’s produce enticed me at every turn: in farm stands dotting the shoulder of the roads that snaked through vineyards; on the plates at incredible restaurants; hanging from the trees that innocently adorned people’s front yards (Can you imagine: a lime tree in your yard? I can’t.). It was inspiring—which has it’s upsides, namely the celebration of summer produce that’s been happening in my kitchen.

But it’s got its downsides too. I’ve got a vacation to tell you about! I’ve got a show and tell to conduct! But the kitchen is calling and I can’t seem to sit down long enough to put together a post that does wine country justice.

So, if you want a sneak peek of the forthcoming photos, head over to Flickr. Because, for now, I’ve got a peach galette that I’m dying to tell you about. The peaches—plump and florally fragrant and juicy—are just showing up in our markets here in Chicago. And we all need to strike while this iron is hot—vacation post be damned.

Here’s what I suggest—take your ripe peaches, slice them thinly, toss them in a bit of brown sugar, flour, cinnamon and, of course, a splash of bourbon. Then, tuck these gussied up slices into a cornmeal-flecked pastry shell. Galette style, don’t bother with a pie plate or lattice tops or anything of the sort. Simply pile the peaches on the pastry round and fold the pastry up around the fruit, until just a few enticing slices are open to view. Brush this with buttermilk and sprinkle it with raw sugar.

An hour’s turn in the oven later, you’ll have a mind-bogglingly good dessert—a gently sweet pastry that has a faint crush, thanks to the cornmeal, and a saucy and sultry filling that is pure summer—that will have you scampering back to the market for another paper bag full of peaches. That’s where I’m headed, at least. When I get back, a wine country post (and something lovely and peachy) shall be ours.

Peach-Stuffed Cornmeal Galette

For the Crust (Cooking Light):

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/3 cup granulated sugar
1/4 cup cornmeal
1/4 teaspoon kosher or sea salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk, plus more for brushing
1 tablespoon raw or sanding sugar, for dusting

To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add 1/3 cup buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

For the Filling & Assembly:

2 to 4 peaches (depending on size), sliced thinly
1 tablespoon brown sugar
1 tablespoon flour
generous pinch cinnamon
small pinch kosher or sea salt
1 tablespoon bourbon (a splash of vanilla will do, too)

Preheat the oven to 350. Mix the filling ingredients together in a large bowl; set aside.

Unwrap and place dough on a sheet of parchment paper. Roll dough into a 10 to 12-inch circle. Place dough and parchment on a baking sheet.

Heap the filling in the middle of the pastry round, reserving a few pretty peach slices. Arrange the reserved slices on top of the heap of fruit, fanning them out. Fold the border of the pastry round up and around the fruit, until only the tops of the arranged slices are visible. Brush the pastry shell with remaining buttermilk and sprinkle with raw or sanding sugar.

Bake for 1 hour. Allow to cool slightly before serving.

21 comments so far. »
| Leave a Reply

Whitney says on July 21 2009 at 7:10 pm:

I picked up some peaches on Saturday and they are awesome. This looks beautiful as always. Can’t wait to hear about Napa.
Amy says on July 21 2009 at 7:36 pm:

I *love* galettes, especially with peaches!! Great idea. Can’t wait to hear about the Napa trip, and keep enjoying those peaches!
Ginny says on July 21 2009 at 7:40 pm:

wow! that is exactly what I have been craving lately… I need to find good peaches!
amylouwho says on July 21 2009 at 8:00 pm:

I just drooled all over my keyboard! That looks amazing!

Your recipes always send me straight to my shopping list to buy the necessary ingredients.
Half Assed Kitchen says on July 21 2009 at 8:10 pm:

I love galettes. They seem so much simpler than pie, for some reason.
Amanda B says on July 21 2009 at 9:41 pm:

I’m glad you enjoyed your time in California. I have been in love with all things peaches and squash recently. Gotta love that california produce. Can’t wait to read how your trip to Mumms and Bouchon went…
arugulove says on July 21 2009 at 9:54 pm:

I love the idea of using bourbon. I made a peach galette recently with lavender in it – also wonderful. Though I’m not sure if it’s possible to go wrong with any peach/pie crust combo. So good!
Tracey says on July 21 2009 at 9:57 pm:

Gorgeous! I love making galettes because they’re so low maintenance compared to pies or tarts. I’m looking forward to hearing about your trip. I really enjoy your blog!
Avanika (Yumsilicious Bakes) says on July 22 2009 at 4:40 am:

The galettes look soo good and rustic!! Love them! I’m going to try them out soon!
Sam says on July 22 2009 at 7:11 am:

Gorgeous! Love the cornmeal crust.
GS says on July 22 2009 at 7:31 am:

Good Morning! Just wanted to drop you a quick note about Sweet Cherry Compote. I made it two days ago and I’ve been eating it on warm toast in the morning; it’s very good! I promise I’ll make a sandwich and pile some on…eventually!!! Thanks again for another delicious recipe!
oneshotbeyond says on July 22 2009 at 10:00 am:

magnificent looking!
Dawn in CA says on July 22 2009 at 10:56 am:

Oh. My. Goodness. You are killing me with this delicious post. I have to make this very soon. Looking forward to hearing about your wine country trip.
rose says on July 22 2009 at 11:28 am:

That looks delicious! I love the rustic look of the galette
Kaitlyn says on July 22 2009 at 1:57 pm:

Wow! I might need to run to the farmer’s market this weekend for fresh peaches and make this recipe!
Jennifer says on July 23 2009 at 7:51 am:

This peach galette is dazzling! Looking forward to reading about your trip. Your description of the fruit-laden environment makes me miss Cali more than ever!
Kate says on July 23 2009 at 7:51 am:

This looks wonderful….almost too beautiful to eat!…almost, I would love a serving!
ingrid says on July 23 2009 at 12:53 pm:

That crust is gorgeous! Your cornmeal is a whole grain one? I made the mistake of buying ground (for another recipe) and it isn’t the same….no lovely crunch.
~ingrid
Hannah says on July 23 2009 at 2:28 pm:

That looks fantastic! I love everything about peaches, I have to smell them every time I see them. It’s my favorite smell in the world!
Cookin' Canuck says on July 23 2009 at 3:48 pm:

What a beautiful dessert! I’m such a wimp about making pies, but may feel brave enough to try this. My husband would be so grateful.
maggie says on July 26 2009 at 7:38 pm:

Galettes are such a joy to make! Bet the peaches w/ bourbon were a perfect filling.