Peach Galette

Serves: 
6

Enticing aromas come from this delectable peach tart as it bakes. Bubbling and golden it is a dessert sure to please.

Ingredients

Dough:
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1/2 tsp. kosher salt
3 tbsp. sugar
10 tbsp. unsalted butter, cut into small pieces and well chilled
4-5 tbsp. ice water
1 large egg yolk beaten with 1 tsp. water

Filling:
5 or 6 peaches, peeled and sliced (about 5 cups)
1 tbsp. fresh lemon juice
1/4 cup sugar
1 tbsp. all-purpose flour
1/4 tsp. ground ginger
1/2 tsp. vanilla extract
Pinch of kosher salt

 

Steps

Dough:

1. Combine the flour, cornmeal, salt and 1 tbsp. sugar. Add the cold butter all at once. Mix on low speed until mixture begins to resemble coarse cornmeal with some large chunks. Add ice water, 1 tbsp. at a time, tossing it with the dough.

2. Once the dough holds together; put it onto a piece of plastic wrap and gather it up to form a flat, round disk. Wrap it well in the plastic wrap and refrigerate it for at least an hour.

Filling:

1. Combine all of the filling ingredients in a large bowl and toss gently to combine.

2. To assemble and bake: Heat the oven to 400ºF. Line a baking sheet with parchment paper. On a floured surface, roll out the dough into a 14- to 15-in. circle; trim any rough edges, to maintain shape. Transfer dough to the baking sheet, allowing any excess to hang over the sides.

3. Pour the filling onto the dough, leaving a 2-in. edge of dough with no filling on it. Fold the dough over the fruit toward the center, pleating and overlapping as necessary. Brush the edges of the dough with the egg wash and sprinkle the galette with the 2 tbsp. sugar.

4. Bake until crust is golden brown and the filling is bubbling, 45-50 min. Remove from the oven and let cool a little before cutting.

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources