Spring (slash really it’s just Summer-Lite in Texas) is here!
The Accountant and I have already had to turn on our A/C. Because apparently our apartment doesn’t believe in insulation. The weather outside is the weather inside.
Anyway, even though spring/summer brings things like heat and AC and sweating, it also brings super awesome things like baseball and sundresses and fruit pies and like one week of weather where you can do activities outside and bluebonnets.
True Confession: sometimes I forget how to dress myself for a few weeks every time the seasons change. What clothes go with my other clothes? How hot am I going to be if I wear jeans? Is it too early for shorts? Can I still get away with a scarf??
Like I went to get drinks with Han and the Roomz a week ago on a Friday afternoon. I showed up wearing a (light) sweater and jeans and boots. Han was in shorts and a thin long sleeve and sandals. The Roomz wore a strapless maxi… One of these things is not like the other. (Hint: It was me. I was dressed completely seasonally inappropriately).
Dressing yourself is apparently really hard.
Despite my sudden(ish) inability to put the right clothes on my body, I’m welcoming this summer with open arms.
Because: baseball and citrus beers and using my juicer and fresh salads all day everyday and stone fruit and berries. Warm months might mean sweating but they also mean FUN and DELICIOUS.
Another True Confession: I always kind of resent when people say that certain foods or drinks or scents are more or less appropriate depending on the season. Like that cinnamon is a winter thing or berries are a summer thing or that Shiner Ruby Redbird is only a beer you can buy during the summer. “Don’t tell me what to do, seasons! I’ll eat cinnamon-spiced things in the summer because I do what I want!” has basically been my thought process when confronted with this idea.
I’m starting to understand this whole “seasonal” thing now, though. It got warmer and all of the sudden I started craving Ruby Redbird and only wanting to wear my Tory Burch perfume (because it smells like oranges and warm weather). Is that a sign of adulthood? Being in tune with the seasons?
All I know is that it’s a thing that’s happening in my life now. And I’m not really mad about it. And it’s leading me to want to bake a lot of fruit based things right now. Enter: this galette.
Peach and Raspberry Galette
Makes one 16-inch galette
2 sticks unsalted butter, cold and cut into small pieces
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1/2 cup ice water
2 1/2 pounds ripe peaches, cut into 1/2-inch wedges
1 tsp fresh lemon juice
1/2 cup granulated sugar
6 oz raspberries
1 egg, lightly beaten
1/4 cup sliced almonds
raw sugar for garnishing
- For the dough– You want about 1/2 of the butter to be frozen instead of just refrigerated. Cold butter is 90% of the battle when it comes to good crust dough. While your butter is chilling/freezing, combine your dry ingredients. Then cut in your refrigerated butter until the mixture resembles a coarse meal. Cut frozen butter into the mixture, leaving some pieces of butter as big as blueberries. Add ice water and mix until a coarse dough comes together. Empty the dough onto a piece of plastic wrap and knead a few times until it comes together into a disc. Wrap and put in the fridge to chill.
- While your dough is chilling, make your filling. Mix peaches, flour, sugar and salt together. Then gently mix in the raspberries. Let sit.
- Then place your dough disc on a lightly floured piece of parchment. Like for real, rolling it on parchment is very important. Because otherwise, you will have to figure out how to get a very heavy, very unstructured galette from one place to another.
- Roll the dough into a 16-inch round. Arrange filling in the middle, leaving a three inch barrier. Fold the edges of the crust up and over the filling so everything is nice and contained. Then brush the top of the crust with the egg wash. Sprinkle with slivered almonds and raw sugar. Put in the fridge to chill for 15-20 minutes.
- Preheat your oven to 425ºF. Bake for 30 minutes. Then drop the temperature to 375°F and bake until the crust is golden brown and the filling is bubbling, about 30 minutes more.
- Once you remove it from the oven, place on a wire rack to cool completely. You want to give this time to gel up so that it doesn’t run everywhere when you cut into it. No pie plate to catch the juices for you. So it will be hard, but give it 1 1/2- 2 hours before you start cutting into it.
Recipe adapted from Martha
I am so super into the idea of galettes and crostatas right now. They’re really no easier than regular pies, but they’re more free-form and rustic and the crust to filling ratio is basically perfect in my eyes. I have a feeling I’ll be making quite a few of these over the warm months!
Bake with love!