Normally, I am not a morning person…not at all. I love sleep and I love my bed, but for some reason this past Sunday, I was wide awake by 5:30am. Rather than lay there tossing I got up, made some coffee, did some sunrise yoga (if you’ve never tried it, I recommend visiting the Yogamazing site….this guy is so fabulous).
So, there I was, wide awake, coffee’d and stretched at 6:30 in the morning. And since I had a house full of ingredients and nothing much to do, it seemed like a perfect time to bake — especially since it was still early and relatively cool outside.
I know I just made a blueberry galette a few weeks ago, but beyond the crust, the flavor and texture of this apricot-peach one was very different. I didn’t follow a recipe at all, just throwing together what I had in the house that sounded like a good combination. I used 6 farmers market apricots and 2 very small farmers market peaches, along with some fresh basil for a bit of bite. The flavors complimented nicely with the crust — this time made with whole wheat flour and cornmeal for a nutty, earthy flavor with just a hint of sweetness.
I don’t usually make breakfast pastries because JiT doesn’t like sweets in the morning, but the fruity apricots and mellow pastry were perfect — made even better topped with fluffy basil whipped cream and served with a hot cup of coffee. It made for a perfect Sunday morning — followed directly by a Sunday afternoon cat nap.
Apricot & Peach Galette
1 c. whole wheat flour (or all-purpose white)
4 tbs. cornmeal
3 tbs. sugar
pinch of salt
1/4 c. cold butter
3-4 tbs. buttermilk
6 apricots, pitted and halved
2 small peaches, peeled, pitted and quartered
1/3 c. brown sugar
1-2 tbs. flour
3 basil leaves, rolled and sliced widthwise into thin strips
Preheat oven to 350F. Combine flour, cornmeal sugar and salt in a small bowl. Cut in cold butter using a pastry blender to give mixture a crumblike texture. Pour in buttermilk, a little at a time and mix with your hands until the dough comes together in a ball. Wrap in plastic wrap and refridgerate for 30 min.
Meanwhile, combine fruit and brown sugar in a bowl. Add enough flour to absorb the juices. Stir in basil to combine and set bowl aside to let fruit juices mascerate.
Remove dough from plastic wrap and place on a floured sheet of parchment. Roll dough into a 16-inch disc and spoon the fruit mixture into the center, leaving a 2-inch edge of dough. Fold dough over to form a rough rim around the fruit and pinch edges and folds to seal. Brush the dough edges with buttermilk.
Tranfer parchment and tart to a baking sheet and bake in 350F oven for 45 minutes, or until crust is slightly golden and filling is bubbly. Cool slightly before slicing. Serve with basil-infused whipped cream and the Sunday paper.