MANILA, Philippines — Chef Cara Davis, a young Filipino-Canadian chef, displayed extraordinary skills at whipping up European dishes when she conducted a cooking class on European cooking at The Maya Kitchen.
She shared her recipes of select dishes from all over Europe, as inspired by her trips and forays inside the kitchens of premier restaurants under the tutelage of renowned chefs. Peach Galette was one of the dishes Chef Cara prepared in class, and the flaky crust and lovely peach filling of this rustic dessert melded beautifully together.
Peach Galette
Ingredients:
For the crust:
1 1/4 cups Maya All-Purpose Flour
1 1/2 tsps. sugar
1/2 tsp. salt
1/2 cup butter, chilled
4-6 Tbsps. ice water
For the filling:
1 lb. peaches, not too ripe, or 1 can sliced peaches, well-drained
1 Tbsp. Maya All-Purpose Flour
1/4 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/2 Tbsp. butter
1/2 tsp. salt
To finish: cream, for brushing sugar, for sprinkling
Procedure:
1. Preheat oven to 425°F/219°C.
2. Prepare the crust. In a food processor with the blade attachment, blend flour, sugar and salt until well mixed. Set aside. Cut cold butter into cubes and add it to the food processor. Pulse until butter is pea-sized. Add ice water 1 tablespoon at a time and pulse after each addition. Your dough should be ready when it just begins to clump. Form the dough into a disk. Dust with flour on all sides and cover with plastic wrap. Refrigerate for 45 minutes to 1 hour.
3. Prepare filling. Slice peaches into 1/2-inch thick slices. Place peaches in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
4. To assemble: On a sheet of parchment paper, roll the dough into a 12-inch circle. Place the parchment paper and dough into a rimmed baking sheet. Arrange the peaches in circles over the dough leaving a 1.5″ to 2″ dough border. Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Brush the crust with cream and sprinkle with sugar. Freeze for 30 minutes. Dot the top of the peaches with small chunks of 1/2 tablespoon butter before baking. Bake for 18 to 22 minutes or until the crust is golden brown and the peach juices are syrupy. Let sit for 15 minutes before serving.
Serves 6.