Peach galette

I’ve never met a galette I didn’t like – including this one, although it appears as though a tiny human vomited all over it. In my defense, the peaches were a little too ripe and I had to do something to mop up the extra juice. That something involved sprinkling almond meal all over the peaches, resulting in the curdled appearance. But I like galettes – a lot – even when they look like they’re topped with baby puke. And if you don’t like galettes, then.. well.. we probably can’t be friends. I wish I was joking, but I’m not.
I make galettes quite frequently (as seen here and here), but only because they’re one of the easiest (read: fool proof), most versatile desserts in existence. Not to mention, take it easy on the sugar and you’ve got yourself one bad ass breakfast; grains to keep you full, fruit to get your blood pumping and, in this case, cherry infused cream cheese to make your belly do a little dance. And by cream cheese I obviously mean vegan cream cheese. But do I really need to put vegan in front of everything? The omnivore police seem to think so. Which is why the omnivore police will will be getting a galette topped with actual baby puke. You know, so it’s not vegan. Mmm, regurgitated breast milk.

To avoid creating a galette that looks like mine, use peaches that are still firm; baking them in the oven is going to soften them considerably, so don’t worry about them not being ripe enough. If you don’t want to get all fancy with the cream cheese, feel free to spread it, as is, onto the dough. But don’t expect your belly to do a happy dance or anything.

PEACH GALETTE

1 c. whole wheat flour
1/4 c. unbleached flour
1/4 c. almond meal
2 tsp cane sugar
1/4 tsp salt
6 tbsp vegan butter
4-6 tbsp cold water
1/4 c. rolled oats, optional
Filling
1/2 c. vegan cream cheese
2 drops pure almond extract
1/2 vanilla bean, split and scraped
1 tbsp powdered cane sugar
2 tbsp rehydrated cherries
2-3 ripe peaches, peeled and sliced

In a small bowl, whisk together the the flours, almond meal, sugar and salt. Using a pastry blender (or two knives), cut in the butter until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, then mix the dough with your fingertips. Mix in the oats, if using, and pat the dough into a smooth ball. Wrap with plastic and refrigerate for at least 90 minutes, or up to two days.
In a small bowl, whisk together the cream cheese, almond extract, vanilla bean and powdered sugar. Crush the cherries into the mixture, using a pestle or a fork; set aside.
Preheat oven to 350˚F. Line a flat surface with parchment paper and sprinkle (lightly) with flour. Roll dough out into a 16″ circle and spread with cherry cream cheese, leaving a 3″ border of dough. Line cream cheese with the peaches then fold the edges of dough up around the filling, gently folding the corners. Transfer galette (on parchment paper) to a baking sheet. Bake at 350˚F for 15-20 minutes. Store in an air tight container for up to three days.
Yield: 1 10″ galette
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