Galette?

A girl, me, needs breakfast. Rarely, but today, yes. I have no idea how I think I will make this considering I am already late from my morning run. I do. I use pears. The recipe below from one of my favorites is a bit more sophisticated than mine is as I am in the mind frame of this can I bake this while I am in the shower and oh and I need a photo? Their dreamy peach-plum serves eight. Mine? Serving size for one? I manage a two, three or ten photos somehow with my iPhone. I almost forget the after photos just before scarfing it down as I walk out the door. Messy and most enjoyable.

The Bon Apetit makes use of fall fruit. Peaches and Plums. Their crust is considerably more appealing with that finish. Golden brown and all. Like I mention, I am hungry and late. I hate to be late. My crust is ever so slightly underdone too or maybe the ratio of dough to filling is askew?. It is possible to make in a hurry though. Sort of. Glad I had a pear in the fruit bowl.


See photos of mine and their recipe and link below afterwhich.

My dough has been chilling from the last night something.

Peach-Plum Galette

INGREDIENTS

Dough

  • 1½ tsp. sugar
  • ¾ tsp. kosher salt
  • 1⅓ cups (180 g) all-purpose flour, plus more for surface
  • ¾ cup (1½ sticks) chilled unsalted butter

Filling and Assembly

  • 2 tsp. cornstarch
  • 1 tsp. finely grated lime zest
  • 1 tsp. kosher salt
  • ⅓ cup sugar, plus more for sprinkling
  • 1 lb. peaches, cut into ¾”-thick wedges
  • 1 lb. plums, cut into ¾”-thick wedges
  • 1 Tbsp. fresh lime juice
  • 1 tsp. vanilla extract
  • 1 tsp. finely grated peeled ginger (optional)
  • 1 Tbsp. heavy cream
  • Softly whipped cream or vanilla ice cream (for serving; optional)

RECIPE PREPARATION

Dough

  • Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked.

Until Next Time…

bye