It’s peach season in the Hudson Valley! We couldn’t resist sharing a couple of our favorite peach recipes.
Farm-to-Table: Peach Galette
This Peach Galette is based loosely based on a recipe from Bon Appetit magazine. We used peaches from Jenkins-Lueken Orchards and blueberries from Ravenwood and Kelders Farm (purchased via Damn Good Honey Farm). Feel free to incorporate other types of stone fruit like plums, nectarines, apricots or cherries.
Here’s what you’ll need to make the dough:
4 graham crackers
1 cup of all-purpose flour (plus more for surface to roll out dough)
1 Tbsp. sugar
1/2 tsp. salt
10 Tbsps. chilled unsalted butter (or vegetable shortening)
2-4 Tbsps. water
For the dough, combine the graham crackers, flour, sugar and salt in a medium-sized bowl. You can use a food processor to pulse the graham crackers with the other dry ingredients or mix it by hand as we did for a more rustic-looking result.
Cut the chilled unsalted butter (or vegetable shortening) into several small pieces. Add the butter to dry ingredients and use a pastry blender to combine.
Then dump the contents of the bowl onto a floured parchment paper. Use a rolling pin to flatten the flour-coated butter mixture. Add 2-4 Tbsps. of water as needed and slowly mash the mixture using your fingers until well combined.
The fun part about a galette is it’s supposed to be rustic, so don’t worry about making it look perfect. If the dough starts to fall apart just push it back into shape with your fingers. It is more malleable than pie crust dough because it has lots of butter.
Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour to chill.
Now it’s time to make the filling! Here’s what you’ll need:
4 1/2 cup of whatever fruit you’re using cut into ¾”-thick wedges (we used peaches and blueberries)
1 Tbsp. cornstarch or all-purpose flour
1/4 tsp. lemon zest
1/4 tsp. ground cinnamon
1/4 cup sugar (plus more for the top!)
1 large egg, beaten
Place cut fruit in a medium bowl. Sprinkle with cornstarch/flour, lemon zest, cinnamon and sugar. Stir with a wooden spoon and let sit until fruit juices are released, 5 to 10 minutes.
Take your chilled dough out of the fridge and place on a baking sheet covered with parchment paper. Arrange fruit mixture in the center of chilled dough and spread out evenly, leaving a 3″ border.
Fold edges of the dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
Pour beaten egg in a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
Bake at 400 degrees for 40 to 50 minutes.
Once it’s cooled slice and top with softly whipped cream or vanilla ice cream before serving. For a savory snack (or breakfast!) top with basil or tangy yogurt instead.
Farm-to-Table: Summer Pasta
This quick and easy pasta dish combines the summer goodies of peaches, cherry tomatoes and basil with scallions, kale and red pepper flakes.
Chop the kale, basil, and scallions. Slice the peaches, combine with chopped scallions and put aside.
While your pasta is cooking, heat olive oil and red pepper flakes over medium heat.
Add the kale, basil and tomatoes and cook for 5-6 minutes. Add the peaches and scallions and cook for another 3-4 minutes.
Drain cooked pasta and place in large bowl. Add the peach vegetable mixture and toss to combine. Top with more chopped scallions and enjoy!
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