This Friday is the first day of fall. Almost as proof, our tree leaves are starting to change color and there is a chill to the morning air. On my kitchen counter this week were some fresh Palisade (Western Colorado) peaches and fresh California figs that were starting to over-ripen. I wanted to make an elegant dessert that would usher them out of season in style and thought of Peach & Fig Galettes. These rustic galettes are an easy and beautiful way to enjoy fading fresh summer fruits. The dough is layered with flaky, buttery goodness and a brown sugar cinnamon mixture sprinkled over the sliced peaches and figs caramelizes with the fruit and their natural juices. The simple ingredients highlight the fresh fruits and the crispy galette dough turns it into something special. Finish it off with homemade whipped cream or a scoop of vanilla ice cream for a delightful end to the day.
The galette dough takes 5 minutes to make, then has 30 minutes chilling time in the refrigerator. Other than that, the prep work is pretty simple. I usually make four small galettes for individual servings but was pressed for time so I made two medium. Here, the prep is the dough, sliced peaches and figs, cinnamon brown sugar and for a golden sweet outside, some peach preserves and Turbinado sugar. Simple is sometimes better.
And sometimes a simple homemade treat is the best way to start a fabulous day. I was also thinking ahead to the next day’s breakfast (I’m so good about that, thinking with my stomach): warm it slightly in the toaster oven, add some crumbled Humboldt fog cheese (a California goat cheese – aged with vegetable ash, tastes like gorgonzola but with mild goat milk flavor and the outer edge has a delicious creamy brie-like texture) over the top and enjoy with my morning coffee. Ahh….thank goodness for food.
Eat well and share the love!
Peach & Fig Galettes
Recipe: Melissa Schenker/Foodie for Two
Makes 4 small galettes (or 2 medium)
1 cup flour, sifted
2 teaspoons sugar
¼ teaspoons salt
8 tablespoons unsalted butter, cut into ¼ inch cubes and kept cold until used
½ cup water (ice-cold)
2 large peaches, pits removed and cut into thin slices
5 to 6 fresh figs, cut into thin slices
3 tablespoons brown sugar
¼ teaspoon cinnamon
1/8 teaspoon kosher salt
1/3 cup peach preserves
2 tablespoon Turbinado sugar
In a large bowl, whisk together flour, sugar and salt. Add half of the butter and cut in using a pastry blender or pulse in the food processor until it resembles coarse corn meal. Add the remaining butter and cut in until the butter pieces are about the size of peas. Pour the cold water over the dough and mix until dough is just moistened. Scrape up the dough with a rubber spatula and knead 3 to 4 times in the bowl (if too sticky, sprinkle a light dusting of flour on dough). Lay a large piece of plastic wrap on a cutting board and transfer the dough to the middle of the plastic. Form into a disk and wrap in plastic. Refrigerate for at least 30 minutes or overnight (if overnight, let rest for 5 minutes before rolling).
Heat oven to 375 degrees F and line a sheet pan with parchment paper, place next to cutting board. Slice the fruit and in a small bowl mix together the brown sugar, cinnamon and salt.
Lightly flour a large cutting board, unwrap dough disk and cut into quarters; place a quarter piece of dough on board and cover remaining dough with plastic wrap. With a floured rolling pin, roll out to an 8” circle, about 1/8” thick. Transfer dough to one corner of the sheet pan and assemble: Brush on a thin layer (about 1 tablespoon) of peach preserves on the dough, leaving a one inch border around the outside. Add a quarter of the fruit mixture to the center and spread out. Sprinkle a tablespoon of the sugar mixture over the fruit. Gently fold edges dough up over fruit, pleating as you go and leaving an opening in the center about 4 inches wide. Brush the top of the dough with about 2 teaspoons peach preserves and sprinkle with Turbinado sugar – repeat for the remaining galettes.
Bake in 375 degree F oven for 45 to 50 minutes or until galettes are golden brown on top and bottom. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.
Store leftover galettes on parchment paper in refrigerator, covered, for up to one day. Reheat in 375 degree F oven for 10 to 15 minutes.