- 2 cups AP flour
- 1 tspn sugar
- 1/4 tspn salt
- 12 Tbspn butter
- 4 Tbspn cold water
- In a food processor or using a pastry cutter, mix the flour, sugar, and salt to combine.
- Cut in the butter to the flour mixture until it is the size of peas.
- Gradually add the cold water and pulse just until a dough begins to form.
- Remove the dough from the food processor and form into a ball. Wrap with plastic wrap or parchment paper and chill for at least 30 minutes.
for filling and baking:
- 1/2 cup walnuts
- 2 Tbspn flour
- 2 Tbspn + 1 tspn sugar
- 1 lb. firm and ripe white peaches, thinly sliced (~4 medium white peaches)
- 2 heaping Tbspn light brown sugar
- 1 Tbspn + 1 tspn cornstarch
- 6 oz. olallieberries
- heavy cream, for brushing on galettes
- turbinado sugar
- apricot jam
- Place a baking stone in the lower third of the oven. Preheat oven to 205 degrees C.
- In a food processor, grind together the walnuts, flour, and 2 Tbspn of sugar. Set aside.
- In a bowl, combine the peaches, brown sugar, and 1 Tbspn of cornstarch. Toss to coat the peaches and set aside for at least ten minutes. Set aside.
- In another small bowl, combine the olalliberries, remaining 1 tspn sugar, and remaining 1 tspn cornstarch. Set aside.
- Roll out the pastry into 6 six-inch circles. Pat down about 2 Tbspn of the ground walnut mixture in the center of each pastry circle, leaving about 2 inches of a border.
- Drain the fruit thoroughly. Arrange the sliced peaches on top of the ground walnut mixture in the pastry crusts and then top with berries.
- Fold the sides of the galettes over the fruit by rotating and pinching the dough.
- Brush the exposed dough on top with heavy cream and sprinkle the entire galette generously with turbinado sugar.
- Bake for 30-40 minutes until the pastry is golden brown and the fruit is bubbling. Remove from baking stone and oven and place the galette on a wire cooling rack.
- Warm the apricot jam and brush a thin layer over the fruit and top of galettes. Let the galettes cool a bit before serving, though they are best enjoyed warm with a scoop of maple nut ice cream on top. Galettes can be re-warmed in a 190 degree oven for 5 minutes.
Tip: When using fresh fruit, it’s important that your peaches are ripe but firm–soft peaches will release too much liquid. Also make sure to drain the fruit as directed in the recipe to avoid soggy galettes.
for ice cream:
- 1 1/2 cups heavy or manufacturing cream
- 5 egg yolks
- 1 1/2 cups whole milk
- 2 Tbspn sugar
- 3/4 cup maple syrup (the darker the better)
- 1/8 tspn salt
- 1/4 tspn vanilla extract
- Place cream in a bowl with a fine mesh sieve on top. Set aside.
- In a separate bowl, whisk together egg yolks until light. Set aside.
- In a saucepan over medium heat, combine the milk and sugar. Bring to a bare simmer.
- Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
- Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
- Pour the hot creme anglaise through the strainer into the cream. Stir to cool and then stir in the maple syrup, salt, and vanilla extract.
- Chill the mixture thoroughly. Meanwhile, make the walnut mix-in.
for walnut mix-in:
- 1/2 cup + 1 Tbspn dark amber maple syrup
- 1 1/2 cup walnuts, toasted for 10 minutes in a 350 degree oven and then chopped coarsely
- large pinch of salt
- In a saucepan, cook the maple syrup until it comes to a full boil.
- Stir the walnuts into the maple syrup and return to a full boil.
- Remove the walnuts from heat and let them cool completely.
- Freeze the ice cream mixture in your ice cream maker of choice. freeze it in your ice cream maker of choice.
- In the last minute of churning, add the walnuts to the ice cream. Alternatively, fold the walnuts into the finished ice cream before returning the ice cream to the freezer.