26 August 2010

"The nectarine, and curious peach, Into my hands themselves do reach..."

Marvell was onto something... or maybe just on something, but that is a different post. This one is about this year's first installment of peachy goodness...

(Thanks to the PoetAbroad for this great pic of the slicing step!)

I was worried that this crust wouldn't really work- it was softer than I expected, even having been in the fridge for 40 minutes. However, it crisps up nicely as it bakes and the polenta offers a lovely contrast to the softness of the peaches...

And I didn't use much sweetener, just a little drizzle of honey to highlight the peachy goodness...

Peach Galette

for the crust:
1/3 c all-purpose flour
2 T polenta
1 T vanilla sugar
1/8 t cinnamon
1/4 c cold butter
1 T vegetable shortening
1-3 T ice water - enough to bind

for the filling:
1-2 large peaches, thinly sliced
1-2 T yogurt
light sprinkle of powdered ginger
drizzle of honey

Measure the dry ingredients into the bowl of a food processor. Add the fat in small chunks. Place the bowl in the freezer for about 10 minutes, until everything is very cold. Pulse together until it has the consistency of sand. Add water a little at a time and pulse just until it comes together. Turn out onto plastic wrap, form into a disc, wrap, and place in the fridge for at least 30 minutes. Remove from fridge. Roll out into a vaguely round shape about 1/8th of an inch thick between two sheets of plastic wrap. Turn out onto a baking sheet.

Spread the yogurt on the rolled-out crust. Sprinkle a little bit of ginger over the yogurt. Layer on the peaches. Drizzle with honey. Push up the edge of the crust to form a juiciness barrier.

Bake at 375º for 30-35 minutes, until the crust is golden and crispy...

Why is it I can never seem to get a picture before we eat... Serves six, or three greedy people... not that I'll say which it was in this case...

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