So I guess we've learned that the way to get me to write blog posts regularly is to give me a MacBook (Hear that, Dan?). Well, I've been trying to cook a lot since we're about to go on vacation and I won't get my kitchen therapy for two whole weeks! I think this is what I miss most on vacation--the opportunity to cook or bake if I want to. Tonight I made a Peach Nectarine Galette: so much fun, and an easy (and healthier) alternative to pie, since it only has one crust.
You can find this recipe (with variations) in the July 2008 issue of Southern Living. They call it a tart--the French name is a galette, which I think just sounds better.
Parchment Paper, Cooking Spray
3/4 lb. peaches (not white fleshed), peeled and thinly sliced
3/4 lb. nectarines, peeled and thinly sliced
1/2 cup sugar
1/2 cup peach preserves
1 tsp. vanilla extract
1/4 tsp. allspice (opt.)
1/4 tsp. cinnamon (opt.)
1/2 (15 oz.) pkg. refrigerated pie crusts (1 crust)
1 T AP flour
1 lg. egg
1 T sugar
Vanilla Ice Cream (optional, but so good!)
1. Line a baking sheet with parchment paper. Spray with cooking spray. Set aside.
2. Preheat oven to 350 degrees.
3. Stir together sliced fruit, sugar, preserves, vanilla, and spices. Set aside for 30 minutes, stirring occasionally.
4. Unroll prepared piecrust on prepared baking sheet; roll into a 12-inch circle.
5. Drain fruit mixture over a bowl, reserving the liquid (this will become a sauce later). Toss fruit in the flour.
6. Mound fruit in the center of the crust, leaving a 2-3 inch border. Fold piecrust over the fruit, pressing to seal the folds. Leave an opening about 5 inches wide in the center.
7. Stir together 1 egg and 1 T of water. Brush over the edge of the piecrust. Sprinkle with the sugar. Bake at 350 for 45 minutes or until the crust is golden brown and the center is bubbling. Remove from the oven and carefully transfer the galette on the parchment to a cooling rack. Cool for 20 minutes.
8. When ready to serve, bring the reserved liquid to a boil in a small saucepan over medium heat. Allow to boil, stirring often, for 1-2 minutes or until slightly thickened. Slice the galette and serve with ice cream. Drizzle with the sauce.
Variations: You can also use plums, cherries, blackberries, apricots, apples--any fruit you like that's in season in this galette. Just use 1 1/2 lbs. of fruit and the corresponding preserves. Also, adjust the spices based on what tastes good with the fruit, and adjust the amt. of sugar depending on the sweetness and ripeness of the fruit. Any of these galettes are great sprinkled with toasted nuts--pecans for the peach galette, almonds for the apricot or apple galette, maybe even pine nuts for the plum or blackberry galette. Have fun experimenting!