Peach Rosemary Galette
Yield: Four servings.
Cream cheese and butter pastry
2-1/2 ounces unsalted butter
2-1/2 ounces cream cheese
1 egg yolk mixed with 1-1/2 ounces ice water
1 t. finely chopped fresh rosemary
7 ounces all purpose flour
3 T. granulated sugar
¼ t. salt
Flour for rolling out the dough
In the bowl of an electric mixer outfitted with a paddle attachment, cream the butter and cream cheese until smooth, scraping the sides and bottom of the bowl occasionally. Add the egg and water mixture and mix to blend. Mix in the rosemary. Then finally add the flour, sugar and salt, mixing just until the dry ingredients disappear. Scrape the sides and bottom of the mixing bowl to be sure that all ingredients are well blended. Remove to a lightly floured surface and knead briefly to compress the dough. Flatten the dough into a round disk and wrap well in plastic wrap. Chill in the refrigerator until firm, about one hour.
On a lightly floured surface, using a rolling pin, roll the chilled dough into a sheet, approximately 1/3 inch thick. Using a 6 inch round cookie cutter, or a small knife, cut the dough into four circles, each measuring 6 inches in diameter. Place the dough circles on a parchment-lined sheet pan and chill until ready to complete the galettes. Any dough remaining after the four circles have been made may be gathered together gently, wrapped and chilled before re-rolling for another use.
For the peaches
4 T. dry unflavored finely ground bread crumbs
2 to 3 large ripe O’Henry peaches, peeled (Other freestone varieties will work here; whatever the variety available at your local farmer’s market, it should be ripe, highly fragrant, flavorful and juicy)
¼ c. fresh squeezed lemon juice diluted with 1 to 2 t. ice water
Granulated sugar to taste
All purpose flour to aid in thickening the juices of the fruit during baking
Slice the peaches into thin wedges, approximately 1/3 inch thick. Brush the cut surfaces lightly with the lemon juice. Sprinkle lightly with granulated sugar and flour.
Sprinkle bread crumbs in the centers of each dough circle. Arrange the peaches compactly as you wish on top of the bread crumbs in the center of the dough, leaving a 1-1/2 inch margin of dough uncovered. Fold the edge of the dough toward the center of the galette, covering the outer edge of the peaches. Pinch the dough at ½ to ¾ inch intervals, making a decorative pleat around the outside of galette. (See photograph.) Brush the outer edge of the dough with an egg wash made by combining 1 egg yolk with just enough water (about 1-2 teaspoons) to achieve a paintable consistency.
Bake in a preheated 375º F. oven for approximately 30-40 minutes, or until golden brown.
Serve warm or at room temperature, garnished with a sprig of fresh rosemary that has first been sprayed lightly with aerosolized flavorless oil and then dipped into granulated sugar. Buttermilk ice cream would make a wonderful tart creamy accompaniment here.
