Those of you who follow us regularly may have noticed that there was a little lull in our usual posting schedule over the last two months. We have been very busy, and this post is long overdue.
We have a very big announcement…
We are engaged!
It’s been quite an exciting time and we are ecstatic! Hopefully this doesn’t come as a surprise to any of our close friends or relatives, especially since we’ve had a hard time keeping quiet about the whole thing.
I didn’t know how else to show just how much I love this girl, other then asking her if she would spend the rest of her life with me. It’s a daunting thought – spending the rest of your life with someone – however, I couldn’t think of anyone better than her to spend it with.
Anyhow, we took some engagement photos at Linvilla Orchards a week or so ago. We gave our camera to a friend and she took some shots of us trying to be romantic. The photos turned out great and we treated her and her boyfriend out to dinner.
It was a really nice day and we had a lot of fun roaming around the peach orchards. Plus, we got some peaches during the shoot!
…So what do you with peaches from a photo shoot?
We debated multiple outcomes; Maybe we can make peach bars because the blueberry bars were so good? Or a peach pie! Or peach jam! Or maybe a peach dutch baby! Or peach shortcake! Or peaches on peaches on peaches! Millions of peaches, peaches for me. We debated all of the different options while we munched on our fresh picked peaches. We probably wouldn’t have made anything if I hadn’t stopped Nicole from eating all of them. She really likes them fresh, but I prefer them to be cooked slightly with all the natural sugars making them ooey gooey.
Long story short, we landed on a galette because it’s super easy and you don’t need a pie tin — meaning no crimped edges and no pre-baking. If you’re a beginner cook you might not have a tin, not to mention it’s one less thing to clean (which actually makes a huge difference for us, since we wash everything by hand.) So, a little free-formed tart was what we decided to proceed with. It works because the crust is so thin that it bakes very fast, allowing for the fresh fruit to keep a bit of structure that would otherwise be lost if making a pie.
We added a little bourbon… because why not? We think peaches and bourbon go perfect together.
Peach GalettePrint This
- FOR THE CRUST
- 1 1/4 Cup Flour
- 1/2 tsp Salt
- 1 TBS Sugar
- 1/2 Cup (1 Stick) Butter
- 3-4 TBS Ice Water
- FOR THE FILLING
- 6-7 Peaches, Sliced
- 1/3 Cup Sugar
- 1 tsp Cornstarch
- 1 oz Bourbon
- 1 tsp Vanilla
- 1 egg
For the Crust:
Combine flour, salt, and sugar in a food processor. Cut butter into small pieces then add to processor. Pulse until the butter pieces are smaller than a pea. Transfer to a bowl and add the ice water one tablespoon at a time then stirring in between, just until the dough is able to come together to form a disk. Wrap disk in plastic and refrigerate for 30 minutes.
For the Filling:
Toss peaches in sugar, cornstarch, bourbon, and vanilla until evenly coated.
Roll out dough. Lay peaches out leaving an inch border around. Fold the border in. Brush the border with an egg then sprinkle with sugar (we used sugar in the raw for extra texture).
Bake at 375 degrees for 30-40 minutes or until the crust is golden brown. Let cool.
We hope you all enjoy this galette recipe, as well as our engagement photos. We had a wonderful time taking photos, picking peaches, and making delicious food. Try the recipe out and let us know what you think.
P.S. I should also mention that it is possible to do galettes on the grill. It would kinda be like cooking a pizza. All you need is a stone of some sort and to close the lid. It should work if you preheat the stone and keep the galette thin. Easy as pie.