Have you seen the July issue of Bon Appetit? It has a killer photo by Michael Graydon and Nikole Herriott of a luscious bluebery galette with a melty scoop of ice cream on top, a perfect July cover if you ask me. There was even a little web exclusive that explained how they chose the perfect vanilla ice cream for the cover, Breyer's Vanilla Bean if you were wondering.
It's been a long time since I've baked anything from Bon Appetit, but that cover looked so good (and the crust looked a little unusual) so I flipped through the mag and discovered it was full of ground pecans, then later realized that the same info was on the cover too (doh!). Pun...intended. The dough came together easily, although it was very delicate to work with and tore a bit as I was moving it around my cutting board and on to the baking sheet, but good news - it patched well, and it doesn't really matter if your dough isn't perfect when you are making a galette.
Instead of the blueberries, I used a couple of super ripe white peaches and a handful of white currants I had around (the currants are totally optional, but provided a nice tart burst). The fruit was super sweet and juicy so I sprinkled the dough with about a tablespoon of flour and tablespoon of muscovado sugar, then sprinkled another tablespoon or so of sugar on top, brushed the dough with egg wash, and baked it until it was golden and juicy.
It was what I like to call an easy summer dessert situation.
White Peach, Pecan, and Muscovado Tart
adapted from Bon Appetit's July 2015 issue
The original recipe calls for bit of cinnamon in the crust (1/4 teaspoon) and a blueberry filling which I imagine is also quite delicious. I used light muscovado sugar to sweeten this tart, I like India Tree, but light brown or granulated sugar will work as well. Check out the link above for the original blueberry filling.
NOTE 9/2/2015: The original recipe calls for 4 tablespoons of water to be added to the dough, but you may need a little less. Start with 2 tablespoons, then add more bit by bit until the dough easily sticks together when squeezed.
1/2 cup pecans
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into cubes
4 medium white peaches
small handful white currants (optional)
3 tablespoons muscovado sugar, or more to taste
1 tablespoon all purpose flour
1 egg, lightly beaten for egg wash
turbinado sugar, to finish
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse the pecans in a food processor until they are coarse meal. Add flour, sugar, salt, and pulse combine. Add butter and pulse until the butter is mostly worked into the dough, with a couple of pea-sized pieces remaining.
Transfer the dough to a large bowl and drizzle with 4 tablespoons ice water (see note above) and mix gently, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
To assemble and bake: Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Pit and slice the peaches into 1/4-inch slices. Roll the dough out to a roughly 12-inch circle, 1/8-1/4-inch thick and transfer it to the baking sheet. Sprinkle the flour and one tablespoon of the sugar over the top. Arrange the peach slices on top of the dough, leaving a 2-inch border around the edges. Sprinkle the currants over the top, along with the remaining 2 tablespoons of sugar and a pinch of salt. Squeeze the lemon over the top. Fold the edges of the dough over the fruit and chill the galette until the dough is firm, about 15 minutes.
Brush the chilled dough with egg wash, sprinkle with turbinado sugar, and bake the galette until deep golden brown 30-40 minutes.