Sunday, 15 September 2013

Peach and Blackberry Galette

The blackberries growing near me seem especially good. A few years ago I went blackberry picking and the fruit I got were mean, sour little things with not much taste to them at all. But this year they have been delightful, big and plump, and nice to just pick off as a little snack when you happen to walk past a bush.

In How to be a Domestic Goddess, Nigella Lawson has a recipe for blackberry galette. This is the same recipe, but with one peach, sliced. I made the blackberry only version, and a week later made the peach and blackberry. I think I prefer the addition with peaches, but then I really enjoy baked peach. The contrast of late summer and early autumn fruit is lovely too- it captures that wonderful time of the year when it is still sunny and bright, but there is a chill in the air, and the promise of a warm pudding makes the dark evenings bearable.

I was a big fan of the pastry- the cornmeal gives it a slightly sandy texture, which is nicer than it sounds. It is also nice to work with, easy to roll out and handle.

The link to the recipe can be found here. But to make my version, just cut a peach into thin slices, and top the pastry with it along with the blackberries. Aesthetically, I think peaches under the blackberries is best. I didn't reduce the amount of blackberries, despite the addition of peach.
One thing I did notice was in Nigella's recipe is that after you have rolled out the pastry, she instructs you to:
'Sprinkle with 1-2 tablespoons sugar, to taste, then dollop with creme fraiche'
It is better to spread the crème fraîche over the surface of the pastry than to dollop. I think she must have done this too, judging by the photos. Lumps of baked crème fraîche are OK, but its nicer to spread it all out under the fruit, so it mixes with the blackberry juices evenly.

This is a very easy recipe, and good if you have friends over. The pastry can be left for a few hours in the fridge, and rolling it out and topping with fruit takes very little time. In 25 minutes or so, you have a great hot pudding that you can serve with the rest of the crème fraîche from the recipe. And like many things, its really good cold for breakfast.

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