MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach & Chile Galette w/Pistachio Frangipane
Categories: Pastry, Fruits, Chilies, Nuts, Dairy
Yield: 7 servings
MMMMM---------------------------DOUGH--------------------------------
1 1/4 c (155 g) A-P flour; extra for
- dusting
2 tb Almond flour
1 tb Granulated sugar; + 1 tb
- extra for dusting
1/2 ts Fine sea salt
1/2 c (115 g) unsalted butter;
- fridge-cold, in 1/2" pcs
1/4 c (60 mL) buttermilk;
- fridge-cold, + 1 tb extra
- to glaze
1 ts Moscatel vinegar (or another
- sweet white wine vinegar)
MMMMM--------------------FRANGIPANE & FILLING-------------------------
2/3 c (85 g) roasted, salted
- shelled pistachios
1/2 c (56 g) almond flour
2 tb A-P flour
2 5cardamom pods; pods
- discarded, seeds lightly
- crushed (1 1/4 ts)
1/3 c (76 g) unsalted butter; in
- 1/2" pieces
1/3 c (70 g) granulated sugar
1 lg Egg; lightly beaten
3 Firm peaches (6 oz ea); in
- 3/4" thick wedges
MMMMM---------------------------SYRUP--------------------------------
1 Guajillo chile; seeded, thin
- sliced
1/4 c (50 g) granulated sugar
1 tb Moscatel vinegar (or another
- sweet white wine vinegar)
MMMMM-------------------WHIPPED CREME FRAICHE------------------------
MAKE THE DOUGH: Place the A-P flour, almond flour, sugar and salt in
the bowl of a food processor and pulse to combine. Add the butter and
pulse for about 10 seconds, until it forms roughly pea-size crumbs.
Pour in the buttermilk and vinegar and pulse 3 to 4 times, until the
dough just starts to come together.
Transfer onto a lightly floured piece of parchment paper and use your
hands to bring the pastry together. (Lightly flour your hands if
needed.) Using your hands, flatten the pastry into a 6" disk. Wrap the
parchment around the pastry and refrigerate for at least 45 minutes.
Meanwhile, make the frangipane: Put the pistachios in the food
processor (no need to clean it out) and blend to form coarse crumbs.
Transfer to a small bowl and mix with the almond flour, all-purpose
flour and 1 teaspoon of the crushed cardamom seeds. Place the butter
and sugar into the food processor and blend until pale and fluffy,
then add in the egg and blend until combined, scraping down the sides
a few times. Add the pistachio mixture to the food processor and
pulse 2 to 3 times to combine. Return the frangipane to the bowl and
refrigerate for 10 to 20 minutes, until cold but still spoonable.
Remove the dough from the fridge and liberally flour both sides.
Keeping the pastry on the parchment paper, use a rolling pin to make
a very thin circle, roughly 12" across. Lift the parchment with the
pastry onto a large baking sheet. Spoon the frangipane into the
center of the pastry and smooth it to a 6" diameter. Pile the peaches
on top of the frangipane, leaving the exposed pastry border clear.
Carefully fold the pastry border over the fruit, roughly pleating it
where needed, leaving a small area of the fruit exposed at the center
of the galette. The galette will expand as it cooks, revealing the
peach filling.
Using a pastry brush, apply a thin layer of the extra buttermilk to
the exposed pastry, then sprinkle the extra tablespoon of sugar over
the pastry and the exposed peaches. Refrigerate the galette for 20
minutes, until the pastry is cold and set, and heat the oven to
400-|F/205-|C.
Bake the galette for 35 to 40 minutes, until the crust is deeply
golden and the exposed frangipane has formed a golden crust. Remove
from the oven.
While the galette bakes, make the syrup by mixing the chile, sugar,
remaining 1/4 teaspoon cardamom seeds and 3 tablespoons of water in a
small saucepan. Cook over medium heat for 6 minutes, until deeply
golden and syrupy. Stir in the vinegar, cook for 10 seconds more and
take off the heat.
Brush the syrup over the peaches and frangipane when the galette comes
out of the oven. (If the syrup has set, gently reheat it before
applying.) Allow the galette to cool for at least 30 minutes.
Whisk together the cr|?me fra|<che with the buttermilk and sugar until
it forms soft peaks, then transfer to a small serving bowl.
Serve the galette warm, at room temperature or even cold, with the
whipped cr|?me fra|<che on the side. For the flakiest crust, the galette
is best enjoyed the day itrCOs made, but can be covered and refrigerated
for up to 2 days.
By: Yotam Ottolenghi
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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