If you’ve followed closely, you know I’m not the biggest fan of baking. I do it maybe twice a year, usually as a gift. Cooking a meal is fun to me; relaxing even. I can zone out, chop up some things, add some other things, hit it with olive oil & salt & heat (or not), taste as I go, and 95% of the time it’s going to turn out delicious. There are very few rules, and any error is usually fixable.
Baking requires real attention, which I’m realizing is something I simply don’t have these days. You can’t blindly toss ingredients into a bowl and expect it to just *work out* every time. You have to measure, and you have to mix, but don’t mix too much, or too little, and it can’t be too humid, and the butter has to be cold enough, or soft enough, but not melted, and this recipe says baking powder, but this one says baking soda, but this one says both?? It’s too stressful.
But it makes complete sense to me why the entire world started baking bread in March of 2020. Baking is about structure and routine and patterns. You set aside a few hours of your day to focus on a set task with very specific rules, and you (usually) have a beautiful product to show for it. Heard; however, my fear of failure and lack of patience is too hard to ignore. I spend the entire time anxious if my hard work will even be edible, and if it’s not, I’ll never know what I did wrong. But I do get it; I get the idea behind the joy found in spending an afternoon baking a dozen cupcakes for someone special. And if this newsletter is supposed to be about me “challenging myself” then, sure — I’ll buck up and bake. But we’re starting simple.
A Peachy Galette
I love a galette because it encourages imperfection. The dough may tear, the folds could be uneven, the juices might leak out; all good things, and already less potential for failure! Once you’ve found your go-to dough recipe, fill your galettes with whatever you like, sweet or savory. If you've followed closely, you’ll also know that I’m not the biggest fan of warm fruit. But it’s peach season, and I’ll admit, I do enjoy a warm peach.
For the crust:
1 1/2 cups all-purpose flour, and more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, cold and cut into cubes
1 tablespoon granulated sugar
Pinch kosher salt
4-6 tablespoons of ice water
1 egg, beaten
Coarse sugar, for dusting the crust
For the filling:
1 tablespoon all-purpose flour
1/3 cup sugar
Zest of 1 lemon
1 teaspoon vanilla extract
Pinch kosher salt
2-3 pounds of peaches, sliced
1/2 tablespoon fresh thyme leaves, plus a few sprigs
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Prepare the crust - Combine the flour, sugar, and salt in a large bowl, using your hands to mix them together. Toss the cold butter cubes into the flour mixture. Working quickly, use your fingers to incorporate the butter into the flour until you have evenly distributed pea-size lumps. Put the bowl into the freezer to cool for 5 minutes.
Begin slowly adding ice water to the mixture, using your hands to gently toss it together. Add the water a tablespoon at a time, continuing to toss until the dough holds when pressed together. Turn the dough out onto a large piece of plastic wrap, and knead a few times to combine. Wrap and refrigerate for at least 2 hours.
Preheat the oven to 400 degrees. As the oven heats, prepare the filling. In a large bowl, toss the peaches, flour, lemon zest, sugar, vanilla, salt, and thyme leaves.
On a lightly floured sheet of parchment paper, roll the dough into a circle about 14 inches in diameter. Transfer to a large baking sheet. Add the peach mixture to the center of the dough, leaving a 1-2 inch border. Fold the dough over the edge of the peaches. In a small bowl, whisk together the egg and a splash of water. Brush the egg wash over the crust, and sprinkle with coarse sugar.
Bake until golden brown and cooked through, 45-50 minutes. Let the galette rest for at least 15 minutes before serving with additional sprigs of thyme, and a generous scoop of ice cream.
The Playlist
Some much needed dopamine as we enter the last weeks of summer. It’s punchy - it’s poppy - it’s peachy. Makes you wanna shake your booty 🍑 Enjoy!
LEEK Recipe Club
For all the LEEK recipes, including this Peachy Galette, head to the Recipe Club.
LEEK is a semi-regular newsletter / market challenge / cooking journal / and community for folx curious about food, and what to do with it. If that sounds like you...