White Peach and Ginger Galette

Usually, my New York life is a flurry of overcrowded subways, and long work days, and glasses of rosé on the couch; too much shopping, and empty bank accounts, and delivery sushi; tv watching, and sweaty apartments, and nights with my cats. But sometimes, my New York life is a little more spectacular. Sometimes I’m reminded where I live. Sometimes it’s more like this:

I was lucky enough to be a part of New York’s Diner en Blanc this year; a flash picnic where 3200 people all dressed in white toting tables, chairs, glasswear, china, and food descend upon a secret location (secret to the attendees until the hour before) to eat, drink, and dance. This year, my guess of the location was right on and now I can say that I dined in the courtyard of the amazing Lincoln center, home of the Opera and the Ballet, with 3198 strangers. It was an amazing night and there was a lot of amazing food. We finished off our summer meal with this White Peach and Ginger Gallette with sweetened mascarpone. It was spectacular. This city is spectacular.

White Peach and Ginger Galette

Adapted from Smitten Kitchen.

Crust
1 c all-purpose flour
1/2 t sugar
1/8 t salt
6 T (3/4 stick or 3 oz) unsalted butter, chilled, cut into 1/2–inch pieces

Filling
2 T ground almonds
1 T flour
1/4 c plus 3 tablespoons sugar
1 t ground ginger
10 oz galette dough, rolled into a 14-inch circle and chilled
3-4 large white peaches
1/4 c chopped crystalized ginger
1 T unsalted butter, melted
Peach or nectarine jam (optional)

Mascarpone
8 oz mascarpone
2 T honey
zest of 1 lemon

Make the crust

  • Combine the flour, sugar, and salt in a food processor. Pulse to combine
  • Add the butter and pulse until it forms a coarse meal
  • Dribble four tablespoons ice water over the mixture, and pulse until the dough just starts to come together
  • Dump the dough onto a lightly floured surface and lightly knead until it comes together (add more ice water if it seems dry)
  • Form into a disc and wrap in plastic wrap; refrigerate 30 min
  • When you are ready to roll out the dough, place on a lightly floured surface, and roll out the disk into a 14″ circle (~1/8″ thick)
  • Place on a parchment-lined baking sheet and refrigerate at least 30 min before using

Make the galette

  • Preheat the oven to 400ºF
  • In a small bowl, toss the ground almonds, flour, one tablespoon of the sugar, and ginger together
  • Remove the prerolled dough from the refrigerator or freezer and sprinkle the almond mixture evenly over the pastry, leaving a 1 1/2 to 2″ border uncoated
  • Slice the peaches into 8 slices each (cut in half, then in half again, then again)
  • Arrange the fruit in concentric circles on the dough, overlapping slightly and leaving the border bare
  • Sprinkle 1/4 cup of the sugar and the crystalized ginger evenly over the fruit
  • While rotating the tart, fold the border of exposed dough up and over itself at regular intervals, crimping and pushing it up against the fruit. Trim off any excess dough
  • Brush the edges with melted butter and sprinkle with 2 T sugar
  • Bake ~45 to 50 minutes, until the crust is golden
  • Remove galette from oven, let cool 5 minutes, then move to a cooling rack. Let cool for 20 minutes.
  • Warm to jam slightly in a microwave and lightly brush the fruit

Make the mascarpone

  • In a small bowl, mix the mascarpone, lemon zest and honey
  • Serve the tart with dollops of mascarpone (you’ll want plenty)

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One thought on “White Peach and Ginger Galette

  1. Having read every post from the beginning and enjoyed every one, this was the most beautiful and charming. What a great job sharing the lovely, romantic and playful event. Great photos and narrative. Lovely recipe. Thanks for all of it. PS incognito so nobody knows who I am !

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