Brown Butter Peach Galette
Whenever I hear the word peaches, that song pops into my head. Millions of Peaches, peaches for me.A giant gold star for those who know the song. Basically, I love peaches. They are without a doubt my favorite fruit. When I lived in Singapore we would sometimes buy peaches, but they we're always insanely expense and had zero flavor. Since I was born in Georgia, and visited frequently after moving, I know what a good peach should taste like, and let me tell you, there is nothing better than a farmers market peach (or in my case, a homegrown peach). A few weekends ago, we received a fairly large produce delivery from Zacks parents (who grow have a wonderful garden). Since I was going out of town in just a few days, we had to figure out what to do with all the peaches! So I decided to cook up a peach galette. But not just any peach galette; a brown butter peach galette. Because, everyone knows brown butter makes life better. So, heres to an easy, delicious, summer dessert:
Brown Butter Peach Galette
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adapted from this recipe:Barefeet in The Kitchen
For the Crust*
2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons butter, cold and cut into small 1/2 cubes
1/2 cup ice water
For the Filling5 medium peaches sliced thinly1 tablespoon white sugar1 tablespoon brown sugar1/4 teaspoon cinnamon1 tablespoon unsalted butter1 tablespoon white sugarNote:*When I have made galettes in the past I usually used pie crust (pre-made, sorry guys), but I really didn't want to have to go to the grocery store. So after some Googling, I stumbled across a really easy crust recipe. Just one thing to mention: the crust came out more like shortbread than pie crust, which is fine by me, but if you are looking for something more flaky, I would just use pie crust instead.Instructions:Combine all of the dry ingredients in a stand mixer with a paddle attachment until well combined. Add the butter and mix until soft clumps form. Begin adding the ice water, one tablespoon at a time, until the dough forms. I needed just 2 tablespoons to do this, but you might need more. The dough should be easy to handle and well combined. Form into a ball and then flatten on plastic wrap. Carefully wrap it up and store in the refrigerator for 15 30 minutes.Preheat the oven to 425 degrees. In the meantime, slice the peaches (you can leave the skin on or cut it off, depending on your preference) and mix in a bowl with white sugar, brown sugar and cinnamon. Set aside. Brown the 1 tbsp of butter over medium heat and then transfer to a heat-safe dish to cool.When the dough has been chilled enough, begin rolling it out until it is about 1/4 inch thick circle. It doesn't have to be perfect! That's the rustic chic way. Add the peaches starting in the middle and working your way out (again, doesn't need to be perfect). You will want to leave about 2 3 inches of crust all the way around. Then fold up the crust and pinch the folds together to create the galette. Brush the crust with the browned butter and sprinkle with sugar!
Bake at 425 for 15 minutes and then decrease the temperature to 375 to bake it for 40 more minutes. Cool slightly, slice and devour!
I loved this dessert mostly because it was super crust heavy (in retrospect I should have tried to fit more peaches in the galette. But there is a lot of flexibility and creativity that comes with making a galette, which is what makes them so fun (and easy) to make.
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Posted in Home Improvement Post Date 03/26/2018