If everything goes according to plan, I’ll be home in France in two weeks. It’s been four years since I have not been back and it was not for lack of planning or trying. Just happened that way. But now, as we get closer to the date, I buzz about even faster. As B. said “now you’re like a buzzy bee on a sugar high”… There is so much to do, straighten out, finalize, revise…Things I don’t want to do while away. People to see, places to be, milestones to celebrate. Life. Family. Time. Away.
I am already thinking about all the flavors of my childhood. Lavender fields, apricot jam and cherry clafoutis, cantaloupe with a splash of port wine, nectarines, barbecues and Champagne and cassis cocktails. Picking berries on the side of the roads by the Durance river. The juice of fresh peaches trickling down my chin, and my arm, and ruining my dress. But always leaving me happy happy.
I’ve always thought my little corner of Provence has some of the best stone fruit until I tried a Southern peach here. I can’t even compare they are so different. South Carolina peaches are a treat for sure. Think about your favorite peach scented anything and there you have it. It sounds like it has magical powers doesn’t it? Well it does. Right now, it makes the perfect dessert. Breakfast. Snack. I am even tempted to call it dinner tonight.
Imagine how giddy I was this week when I found myself the recipient of over 10 pounds of just ripe, just perfect peaches. Yeah. Giddy. It did not take me long to figure out what I wanted to do with them. Instincts kicked in and once back in the kitchen I started the little dance I’d do everytime at the restaurant. I started poaching, roasting, peeling, dicing…Pots and pans filled every corner of the stove and countertops. From savory to sweet, salsa to sorbet. Truly a good day.
The first thing I made though was galettes, free form tarts. I poached four peaches in jasmine tea, let them cool completely, peeled, pitted and sliced them thin. I used half a peach per galette, some I left all peach and some had a small handful of blueberries added to them. All were sprinkled with sugar infused with lemon thyme like I did previously in these Fresh Berries Tartelettes. Simply rub herbs and sugar together, can be citrus zest too, it works wonders!
I love how packed the summer gets. I love the epic heat of a day spent outdoors followed by stormy winds and thunderstorms. Summer. When rules are bent and time extends following the sunset. And mostly, right now, I love summer because of peach galettes….
Peach and Peach Blueberry Galettes With Lemon Thyme Sugar:
Makes 8 individual galettes (we share but you don’t have to)
– I use lemon thyme a lot this year because our one little plant is going wild. Our lemon balm and mint have suffered from the heat but you could definitely use those flavor.
Rosemary, oregano, chocolate mint and sweet basil work beautifully too. The sky is the limit!
– we are not fond of the taste of tapioca flour so I use cornstarch instead but feel free to use either or.
– If you are not baking gluten free, replace the rice, millet, sorghum flours and cornstarch with 1.5 cups of all purpose flour and omit the xanthan gum.
– you can make this as one large 9-inch galette if you want to.
For the pastry dough:
5 tablespoons (70gr) unsalted butter, at room temperature
2 egg yolks
1/2 cup (80gr) superfine sweet white rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) corn starch (or tapioca flour)
1/2 teaspoon xanthan gum
2 tablespoons to 1/4 cup cold milk
For the fruits:
1 tea bag jasmine tea (or your favorite)
2 tablespoons sugar
1/2 cup blueberries
For the lemon thyme sugar:
1/4 cup sugar
1 tablespoon lemon thyme finely chopped
Prepare the crust:
In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the different flours, and the xantham gum and mix briefly. Add enough milk to moisten it. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Prepare the fruits:
While the dough is resting, place the peaches, tea bag, sugar and enough water to cover the fruit in a large saucepan set over high heat. Bring to a boil, reduce the heat and poach the peach until just fork tender. Remove from the heat and let them cool on a clean kitchen towel. Once cooled, peel and halve them, remove the pits and slice the peaches thin.
Prepare the sugar:
In a small bowl, mix the sugar and lemon thyme together with your fingertips and set aside.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic. If the dough tears while you roll, just patch it with your fingertips. Cut eight 4-inch rounds, rerolling and using the dough as you go (ig it gets too soft, just refrigerate for a few minutes as you fill the other galettes with fruit).
Arrange the slices of half a peach in the center of each round and gather the edges, pleating as you go with your fingertips (don’t worry about being even – these are free form. Imperfections are wonderful anyways…). Add blueberries on top if desired and sprinkle with some lemon thyme sugar.
Place all the galettes on a parchment lined baking sheet and bake for about 30-35 minutes.
– bike and handlebar basket: ours
– basket on bench: Dollar Store (yes…)
– wooden bowl: Star Provisions, Atlanta
– linen last picture: Cicada Studio, etsy
– wooden forks: Sprout Home
– enamel pot: ebay