Making Cardamom-Peach Galette

Cream.cheese.crust. 

Martha Stewart, you have outdone yourself. Really. I’m not going to say much about this recipe (partly because I’ve just spent the last 31 hours in the hospital and am now basically a typing zombie - thank goodness this post was already in the Drafts!), except that this dessert is the shiznick. That is all.

CREAM CHEESE CRUST (recipe from Martha Stewart):

[ 2 teaspoons cold water + 1 teaspoon cold cider vinegar + 1 1/2 cups all-purpose flour, plus more for surface + 1/2 teaspoon salt + 4 ounces (1/2 cup or 1 stick) cold unsalted butter, cut into small pieces +  4 ounces (1/2 cup) cold cream cheese, cut into small pieces ]

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap.

Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

Roll dough into a 12-inch round on a lightly floured surface.

PEACH FILLING:

[ 1 tablespoon fresh lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches, ripe and fragrant or some canned ones, if you can’t get your hands on the fresh ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]

Combine the  lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin.

In a medium bowl add the peaches, cardamom, brown sugar and the juice/cornstarch mixture. Using your hands, toss to combine.

Pre-heat the oven to 385*

Once the dough has chilled roll out to your desired size. Don’t worry about being neat.Roll out the dough to ¼” thickness.

Place the dough on a parchment lined sheet tray . Arrange the peaches or simply dump them in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.

Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill the galette in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.

CRUST:

[ 2 teaspoons cold water + 1 teaspoon vinegar + 1 1/2 cups all-purpose flour + 1/2 teaspoon salt + 1/2 cup or 1 stick cold unsalted butter, cut into small pieces + 1/2 cup cold cream cheese, cut into small pieces ]

• Combine water and vinegar in a small bowl. Using a pastry cutter or your fingers, cut butter & cream cheese into flour mixture until mixture resembles coarse crumbs.
• Add water mixture in slowly while stirring until mixture just begins to hold together.
• Press dough into a disk using a rolling pin & wrap. Refrigerate until firm, about 1 hour.

FILLING:

[ 1 tablespoon lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches or some canned ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]

• Combine the  lime juice & cornstarch in a small bowl. Slice the peaches about ¼” thin.
• In a bowl add peaches, cardamom, brown sugar and juice/cornstarch mixture. Toss to combine.
• Pre-heat the oven to 385*
• Once the dough has chilled roll out to your desired size.
• Place the dough on a parchment lined sheet tray . Arrange the peaches in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.
• Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.

Enjoy!

Cardamom-Peach Galette