A Veggie Dilemma [Individual White Peach & Rhubarb Galettes with Rosewater Pastry]
As I was flying 40,000ft in the air over the British Columbia Rocky Mountains, something struck me (aside from the usual “I’m probably about to die. I better eat another crunchy Cheeto just in case!”)…
I really need to eat some vegetables.
Yes, these are the thoughts that scatter throughout my mind when I’m not thinking about how the airplane is inevitably going to kill me (I get terribly psychotic on airplanes - the only cure is booze and candy… but isn’t that the cure for anything anytime?)
The past week has been a never-ending feast of all things cream-sauced, butter-filled, sugar-crusted and hollandaised… my gut is feeling a little worse-for-wear to say the least. The very least.
I returned home Saturday evening, tired, jet lagged and hungry, to a lively bundle of freshly cut, ruby red and green Rhubarb from my great friend Ashley’s Mom, Wendy. Keeping in mind my promise to eat more veggies and fruit this week, I got busy making some White Peach & Rhubarb Galettes.
…..what?! Pie isn’t considered healthy? But it’s got fruit in it! Well jeez, guys. I can’t be held responsible for that!
In all seriousness, these are not exactly healthy. But what they lack in nutrition, they make up for in utterly delightful flavour. The combination of the sweet, floral white peaches, tart rhubarb and gentle rose-water flavour is perhaps one of my new favourites. Just eat them in moderation (and don’t keep sneaking past your boyfriend to pick pieces of the dough off in the fridge and chew them as fast as you can so he doesn’t know… but he always knows).
Individual White Peach & Rhubarb Galettes with Rosewater Pastry
Pate brisee adapted from Martha Stewart
Note: White peaches, which have a lighter flesh colour and are slightly more floral in flavour than typical yellow peaches, are recommended but not mandatory in this recipe.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter chilled and cut into small pieces
1 tbsp rosewater
1/4 to 1/2 cup ice water
In the bowl of a food processor (which you can chill for 30 minutes prior to dough making for optimal results), add the flour, sugar and salt and pulse for 5 seconds to blend.
Add the butter, rosewater and 2 tbsp of the ice water and pulse. Add more ice water, 1tbsp at a time while pulsing until dough holds together without being wet or sticky. When you pinch it, it should easily come together.
Pour out and shape into a disk. Wrap in plastic and chill in the fridge for at least 1 hour or overnight (can be frozen and stored for 1 month).
1lb (about 4 cups) trimmed rhubarb, sliced into 1” chunks
4 very ripe white peaches, pit removed, sliced thin
2 cups granulated sugar
1 tsp rosewater
1/4 cup cornstarch
coarse sugar for finishing
Toss all ingredient in a bowl.
Once dough has been chilled, divide into 8 equal sized portions. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer the rounds to 2 baking sheets. Add a heaping 1/4 cup of the filling into the center of the dough. Fold edges over the filling leaving an opening in the center.
Once all the rounds are filled and folded, brush the dough with water and sprinkle with coarse (turbinado or sanding) sugar. Place the trays in the fridge while you pre-heat the oven t0 400 degrees.
Bake for 25 minutes until crust is golden. Turn heat down to 375 and bake until fruit filling is bubbling and set.
Remove and let cool on a wire rack with parchment paper underneath (to catch all the saucy drips).
Serve on their own, with a little whipped cream or vanilla ice cream on the side.