Mini Roasted Peach & Ginger Galettes | Lazy Boy Mornings
June 28, 2018
It's a Sunday, the Monday of a long weekend, or just another sweltering summer morning, and my alarm goes off for the seventh time at 1:13 P.M. As I begin to get ready for the ~ahh~ "busy" schedule I have planned for myself, I decide it's not worth it & decide to head back to sleep. A typical day off. A typical lazy morning.
Well, to that I say no. The way I see it, that isn't a lazy morning, it's really just a wasteful morning. My kind of lazy mornings is slightly controversial as it involves actively....doing things. Especially when I live in a city brimming with life & adventure like Shanghai, I try to explore whenever I get the chance.
On certain days when the weather permits & I need bouts of motivation to keep me inspired, I'll walk to the nearest metro station & get off at a random stop near the heart of city. The rest it that day's history. Typically, I'd enjoy a day of café hopping or a night of bar hopping, only occasionally stopping at the cute new food concept down the street for some inspirational nourishment. Of course, there are days where it's simply too wet (aka the past week) or too humid (aka today) to venture outdoors. In such cases, my inspiration comes from vicariously exploring the outside world though the lens of another person, namely authors. I must admit that I don't quite set aside enough time to read, but whenever I do, it's always a pleasure.
My Cup of Tea
Of course, I would be nothing without my obsession for tea. So whenever I have time to make myself breakfast, you can count on me to first brew the tea. I really don't think I've had a tea that I didn't enjoy because having tea is not just about flavor, but it's also about the atmosphere & energy that comes with brewing & drinking tea. That being said, I do have favorites, namely chai & earl grey.
In order to provide some sort of insight into my love for tea, I wanted to share with everyone one of my favorite brews, a Cinnamon Spiced Sweet Tea. This tea is a perfect compliment to this week's bake & really brings out the warmth of fall that I really miss. Simply boil some water and pour over a bag of Twinnings Earl Grey & 1/4 of a cinnamon stick. Let sit for 2-4 minutes and voila you've got yourself a perfect way to start your morning.
Recently, a family friend gave us an enormous bag of beautiful soft, pink peaches that are currently in season. Whenever I see stone fruit I immediately think of galettes. Like my lazy mornings, galettes are a bit of an oxymoron. The concept itself is somewhat gauche, but the final results look refined & elegant. These ones are filled with thinly sliced peaches & a potent ginger syrup to elevate the natural sweetness of the stone fruit. I recommend beginners looking to experiment with pie dough to start here as galettes require little shaping or handling with the dough.
So what are you waiting for? Get up & kick off your lazy morning!
For the Galettes
135g of all-purpose flour
70g of butter, chilled
4 tbsp. of powdered sugar
A pinch of salt
2-3 tbsp. of cold water
1 peach, sliced very thin
For the Ginger Syrup
2 tbsp. of granulated sugar
2 tbsp. of honey
1/3 cup of water
4 slices of ginger
Combine the flour, sugar, and salt in a large mixing bowl.
Rub the cubed butter into the flour mixture until the dry ingredients take on a slightly yellow hue & the butter is fully incorporated into the flour.
Make a well in the middle of the mixture and add in the cold water. Mix until the mixture is able to hold its shape, forming a dough when pressed against the side of the bowl.
Wrap the dough with plastic wrap and chill in the fridge for 30 minutes.
Roll out the dough into a rectangle of approximately 2mm in thickness. Cut out circles of dough with a 4-inch circle cutter.
In the center of each galette, overlap the thinly slices peaches in two rows.
Fold the uncovered dough inwards onto the peaches, creating a "crust" around the filling. Spoon a generous amount of the ginger syrup onto the filling.
Brush the exterior of each galette with an egg wash & bake on parchment lined baking sheet in a 180C/355F oven for approximately 25 minutes, rotating the pan half way in between.
For the Ginger Syrup
Place all ingredients in a pot under medium heat.
Once the syrup boils, reduce the heat to low and simmer until the liquids reduce by two thirds & the mixture is slightly thicker.
Set aside until ready to use.