With the two back to back natural disasters hitting US, the last thing on anyone’s mind is reading a food blog and much less writing it. I was reading the news reports and heard about a Pizza restaurant opening its doors to the displaced Floridians where they can pay what they can or eat on the house. The owner is a National guard member who explained that “when disasters hit, most people want is to sit down in a safe place and a warm meal”. A warm meal can give you the strength and hope to deal with the eventualities.
This recipe is for the strength to stand tall in face of disasters.
- All Purpose Flour 1 1/4 cup
- Granulated Sugar 1 Tbsp
- Butter very cold 1/2 cup plus 1 Tbsp cut into small chunks
- Salt 1/4 tsp
- Egg 1
- Milk 3 tsp
- Rose Water 1 tsp
- Sugar for sprinkling about 1 Tbsp
- Peaches Ripe and Firm 2
- Nectarines Ripe and Firm 2 (or you can use one fruit and adjust quantity)
- Sugar granulated 1/3 cup (adjust to 1/2 cup based on sweetness of fruit)
- Vanilla extract 1/2 tsp
- Rose Water 3/4 tsp
- Whip the Egg, Milk and Rose Water for the Pastry together and set aside.
- In a stand mixer, mix, Flour, Sugar and Salt.
- Take the Butter out of the refrigerator and cut into chunks preferably without touching the butter.
- Add Butter a bit by bit. Do not hold the Butter in your hands, that will heat up the butter. Keep the Mixer on a low speed throughout.
- Add the Egg mixture to the flour mixture and let mix properly but don’t overdo it.
- Remove the dough from the Mixer and place it on Marble Board (to keep it cold but this is optional). Knead only couple of times. Wrap tightly in a plastic wrap and refrigerate for at least four hours.
- While you are waiting for the dough, make the filling. Cut Peach and Nectarine in thin but not too thin wedges. Add Sugar, Vanilla Extract and Rose Water and set aside.
- When ready to make, take out of the refrigerator about 10 minutes prior and knead it a few times so the heat from your hand will warm it and make it slightly pliable.
- Preheat the oven to 375F.
- Place a parchment paper on the Marble board (if you are using one). It should be large enough. With a rolling pin, make a round of about 11 inches by 11 inches. Remember this is approximate measurement. The whole idea of a Galatte is that it is a rustic homemade dessert as compared to a little more uptight Tart which demands perfection.
- Place the filling in the middle of the flattened pastry dough. Fold the outer edges of the pastry around the filling, tucking each fold underneath the other. When placing the filling, make sure you do not add the leftover juice. the juice will make Galatte too soft. If needed, you can also mix the filling with 2 Tbsp of Almond meal.
- You can now transfer the Parchment paper to the baking sheet or you can place the baking sheet under the parchment paper to begin with.
- Bake for about 55 minutes until golden brown. Start watching after 50 minutes to be on the safer side.