Recipe by Derf
Delish with any combination of fruit, the pastry is especially good & crisp. (chill time (2 hours) for the pastry not included in cook time.) from the local newspaper
Top Review by AKillian24
Great appy to go with a sweeter champagne - very elegant. I much prefer the hand-made pastry rather than store bought. For presentation, I added thinly sliced peaches draped off to the side and dusted the entire plate with powdered sugar.
- 3 tablespoons buttermilk
- 1⁄3 cup ice water
- 1 cup all-purpose flour
- 1⁄4 cup cornmeal
- 1 teaspoon sugar (I use splenda)
- 1⁄2 teaspoon salt
- 1⁄3 cup unsalted butter, cubed
- 3 cups peaches, peeled,pitted and sliced
- 1 cup blueberries or 1 cup cranberries
- 1⁄4 cup sugar (I use splenda)
- 2 tablespoons honey
- 2 tablespoons cold unsalted butter, cut into thin slices
Directions See How It's Made
- In a small bowl, whisk butttermilk and water.
- In a large bowl, whisk flour, cornmeal, sugar and salt.
- Using pastry blender or two knives, cut in butter.
- Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
- Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
- Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
- To prepare galettes.
- In a large bowl, combine peaches, berries, sugar and honey.
- On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
- (I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
- Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
- Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
- Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
- Serve warm with vanilla ice cream.
- Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
- I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.