Ok, I've fallen behind on my food blogging. I have so many delicious recipes to post! Let me start by wrapping up Tucker's recipes from Top Chef Somerville. His dessert was a delicious blueberry and peach gallette with whipped cream. We made the gallette dough in advance and refrigerated it overnight. Gallette dough is also great with savory fillings!
Peach and blueberry individual gallettes with vanilla whipped cream
Crust:
1 and 1/2 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes1 and 1/2 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
4 tablespoons (or more) ice water
Filling
- Mix 1/2 c sugar with 2 T flour and 1/2 t cardomon.
- Halve peaches, pit, then cut each into a smaller slice, and cut off skin
- Drizzle vanilla over then toss in flour and sugar mixture.
- Wash blueberries, toss with lemon juice and remaining sugar mixture.
- Quarter each dough disk and roll out
- Put one peach ring in the middle of each dough on cookie sheet, fold sides up, fill with blueberries and close up as much as possible.
- Brush with an egg wash and sprinkle sugar on the outside.
- Bake at 350 for 25 minutes
- Make whipped cream. Pour cream, a touch of vanilla and a spoonful of powdered sugar into whipped cream dispenser (Obviously, if you don't have one of these amazing gadgets, just make it the regular way in the mixer).
- Prep, shake, plate the galettes and add tastefully.
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