MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peach & Chile Galette With Pistachio Frangipane
 Categories: Pastry, Fruits, Chilies, Nuts, Dairy
      Yield: 6 servings

MMMMM---------------------------DOUGH--------------------------------
  1 1/4 c  A-P flour (155 g); extra for
           - dusting
      2 tb Almond flour
      1 tb Granulated sugar; +1 tb
           - extra for dusting
    1/2 ts Fine sea salt
    1/2 c  Unsalted butter (115 g);
           - fridge-cold, in 1/2" pieces
    1/4 c  Buttermilk (60 mL);
           - fridge-cold, +1 tb extra
           - to glaze
      1 ts Moscatel vinegar (or another
           - sweet white wine vinegar)

MMMMM--------------------FRANGIPANE & FILLING-------------------------
    2/3 c  Pistachios (85 g); roasted,
           - salted, shelled
    1/2 c  Almond flour (56 g)
      2 tb A-P flour
      2    Cardamom pods (1 1/4 ts);
           - up to 5, pods discarded,
           - seeds lightly crushed
    1/3 c  Unsalted butter (76 g); in
           - 1/2" pieces
    1/3 c  Granulated sugar (70 g)
      1 lg Egg; lightly beaten
      3    Firm peaches (6 oz ea); in
           - 3/4" thick wedges

MMMMM---------------------------SYRUP--------------------------------
      1    Guajillo chile; seeded, thin
           - sliced
    1/4 c  Granulated sugar (50 g)
      1 tb Moscatel vinegar (or another
           - sweet white wine vinegar)

MMMMM-------------------WHIPPED CREME FRAICHE------------------------

  MAKE THE DOUGH: Place the A-P flour, almond flour, sugar and salt in
  the bowl of a food processor and pulse to combine. Add the butter and
  pulse for about 10 seconds, until it forms roughly pea-size crumbs.
  Pour in the buttermilk and vinegar and pulse 3 to 4 times, until the
  dough just starts to come together.

  Transfer onto a lightly floured piece of parchment paper and use your
  hands to bring the pastry together. (Lightly flour your hands if
  needed.) Using your hands, flatten the pastry into a 6" disk. Wrap the
  parchment around the pastry and refrigerate for at least 45 minutes.

  Meanwhile, make the frangipane: Put the pistachios in the food
  processor (no need to clean it out) and blend to form coarse crumbs.
  Transfer to a small bowl and mix with the almond flour, all-purpose
  flour and 1 ts of the crushed cardamom seeds. Place the butter and
  sugar into the food processor and blend until pale and fluffy, then
  add in the egg and blend until combined, scraping down the sides a
  few times. Add the pistachio mixture to the food processor and
  pulse 2 to 3 times to combine. Return the frangipane to the bowl and
  refrigerate for 10 to 20 minutes, until cold but still spoonable.

  Remove the dough from the fridge and liberally flour both sides.
  Keeping the pastry on the parchment paper, use a rolling pin to make
  a very thin circle, roughly 12" across. Lift the parchment with the
  pastry onto a large baking sheet. Spoon the frangipane into the
  center of the pastry and smooth it to a 6" diameter. Pile the peaches
  on top of the frangipane, leaving the exposed pastry border clear.
  Carefully fold the pastry border over the fruit, roughly pleating it
  where needed, leaving a small area of the fruit exposed at the center
  of the galette. The galette will expand as it cooks, revealing the
  peach filling.

  Using a pastry brush, apply a thin layer of the extra buttermilk to
  the exposed pastry, then sprinkle the extra tablespoon of sugar over
  the pastry and the exposed peaches. Refrigerate the galette for 20
  minutes, until the pastry is cold and set, and heat the oven to
  400°F/205°C.

  Bake the galette for 35 to 40 minutes, until the crust is deeply
  golden and the exposed frangipane has formed a golden crust. Remove
  from the oven.

  While the galette bakes, make the syrup by mixing the chile, sugar,
  remaining 1/4 ts cardamom seeds and 3 tb of water in a small
  saucepan. Cook over medium heat for 6 minutes, until deeply golden
  and syrupy. Stir in the vinegar, cook for 10 seconds more and take
  off the heat.

  Brush the syrup over the peaches and frangipane when the galette comes
  out of the oven. (If the syrup has set, gently reheat it before
  applying.) Allow the galette to cool for at least 30 minutes.

  Whisk together the crème fraîche with the buttermilk and sugar until
  it forms soft peaks, then transfer to a small serving bowl.

  Serve the galette warm, at room temperature or even cold, with the
  whipped crème fraîche on the side. For the flakiest crust, the galette
  is best enjoyed the day it's made, but can be covered and refrigerated
  for up to 2 days.

  Recipe by Yotam Ottolenghi

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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