Daily Archives: September 2, 2014

Sweet Galette

 From time to time everyone of us have come across special moments, which we enjoy. What about baking or probably preparing a hearty stew or a pie, which recipe was received from mother or grandmother, or trying something new. It’s hard to explain, but there is something magical, sense of happiness and satisfaction, when I’m making dough for a pie, baking. I adore making pastry, especially when much time is not required to make it. Like short pastry, you need only four ingredients to get smooth, buttery pastry.Cherry-Peach Galette

Simple, but beautiful, always delicious, with apples or apricots, it’s all about Galette. I’m so excited that this crusty cake one day came into my life! I still remember my very first galette, it was sweet galette filled with mix of wild berries, and it’s turned out so tasty and delightful, that I couldn’t expect more. Since then I’ve experimented with various fillings, tried savory galettes too; and I’m sure now that it’s almost impossible to choose the favorite one, I love them all! My fellow-bloggers don’t drop back, just look at aromatic galette from Seana @cottagegrovehouse, I almost can feel sweet-smelling scent of apricots! Or another delicate grape galette from Suzanne @apuginthekitchen, it can be a great weekend brunch with a glass of crispy rosé!

A couple of weeks back I bought sweet cherries from Iran and was nearly to eat them all at once. 😀 I had in a fridge few cherries and peaches. So, all those goodies I put in galette on a bed of cottage cheese, and folded in rich nutty pastry! Yummilicious!

Sweet Galette

You can divide the pastry into 2 partss to make 2 small galettes with different filling
Walnut Short Pastry
170g/6oz all-purpose flour
120g/4.2oz butter
50g/2Tbsp walnuts, roasted and finely chopped
1/2 Tbsp caster sugar
a pinch of salt
50ml cold water
Put flour, sugar, salt, walnuts,  and butter in a big bowl. Rub ingredients together until breadcrumbs. Add water and mix until the dough is formed. Cover and refrigerate for 30 minutes. You can keep the pastry in a fridge up to 3 days.
Filling
2 peaches, cut into wedges
few cherries
100-200g soft cottage cheese/farm cheese/ricotta
50-70g brown/raw or white sugar
1 egg, yolk and white separated
1 Tbsp brown or demerara sugar
Method
For the filling, beat sugar with cottage cheese with a spoon or hand whisker, then add egg white and beat.
On a lightly floured table, roll out the pastry into 30cm/12inch circle.
Place cottage mixture in the middle of the pastry and spread evenly. Arrange peaches and cherries as desired. Sprinkle with some brown/demerara sugar. Brush pastry all over with egg yolk.
Bake in preheated 190C/370F oven for 45-50 minutes or until the pastry is golden.
Enjoy!

If you like peaches, have a look here to get the recipe of amazing cake!
Sweet Galette