I know I’ve been MIA but I’m busily preparing for a re-design/re-launch so excuse the bare bones appearance of my blog. xoxo Jenn
I spent 3 hours making pasta last night and had the brilliant idea of making a tart this morning, before work. Looking back, I think I needed the pastry fix because pasta was way out of my comfort zone. It was truly the first time I’ve done it from scratch and while fun, I definitely need more practice.
This recipe is my ode to yellow peaches. I prefer them over white because I love the tartness. To finish, I whipped up one of my go-to topping, mascarpone cream.
Peach and Ginger Galette with Mascarpone Cream
Basic Pie Dough from williams-sonoma.com
1.5 lbs yellow peaches, firm but with a little give, cut into 1/2″ slices
1 TB lemon juice
1/4 cup sugar
1 1/2 TB cornstarch
1/4 tsp ground cinnamon
1/4 tsp salt
1 TB heavy cream
4 oz mascarpone cheese
3 TB powdered sugar, plus more if you like it sweeter and less cheesy
1/2 cup heavy cream
Makes one 9″ square galette
Serves 6 generous portions or 9 small portions
Prepare the pie dough according to the recipe instructions. Wrap disc in plastic wrap and chill overnight.
Preheat the oven to 400 degrees. Line a half sheet pan with parchment paper.
In a small bowl, whisk together the sugar, cornstarch, cinnamon and salt, breaking up any lumps.
In a another small bowl, beat the egg yolk and heavy cream till mixed.
Roll out the dough until 1/4″ in thickness. Transfer the dough to your prepared sheet pan.
In a large bowl, combine the peach slices with the lemon juice. Add the sugar mixture. Gently toss until evenly coated.
With a slotted spoon, scoop the peaches, without the liquid and place onto the pie dough, leaving a 2″ border all around. Pour 3 tablespoons of liquid on top and discard the rest. I like to add the liquid on top so it doesn’t make the crust soggy and the peaches stay moist in the oven with the extra liquid.
Fold up the sides of the pie dough to create a border around the peaches. Brush the edges with the egg wash. Try not to let it drip down the sides so the galette doesn’t stick to the parchment after baking.
Sprinkle turbinado sugar on top of the egg wash.
Bake the galette for 40-45 min or until crust is golden and peaches are bubbling. The peaches will bake down and the tart will expand slightly.
While baking, prepare the mascarpone cream. In a large stainless bowl, add the mascarpone and powdered sugar until completely mixed. Add the whip cream and slowly whisk until cream is incorporated. Then whisk quickly to aerate until thick and has a sour cream consistency. Reserve in the refrigerator until ready to serve.
I like to serve the galette just as it’s finished cooling to room temperature.