One last recipe to really say goodbye to summer, because it seems that the temperatures have not decided to do it yet. These end-of-season fruits and the touch that spices give to them, reminds me of that, just a handshake between summer and autumn. Regardless of the season, a fruit Galette always comes at ease and it was about time to have one on the blog!
Today I’m not going to send anyone to hell, you have to forgive me, but I had a hard week at work and had to write something to release my stress. But I’m going to lower the tone that I do not want to scare readers or that this becomes a blog against machismo, it’s a blog of recipes and stories from my life (from time to time).
Although I cannot tell you many stories of my life lately, because my life has become work, work and more work. Well, I do it with pleasure because I keep thinking that I work for the best company in the world and for a super important project. The rest of things that have happened to me lately are all bad. And the other part I have forgotten them drinking beer during the Oktoberfest.
Although, in general it is a little bit of a bad time. Even with the Oktoberfest I have had bad luck, because the last weekend I could not go, and even if I had some friends visiting and it was already planned since long time, I got super sick and there I stayed with fever in the bed and they partying without me.
Oh yeah! But there is one super cool thing that happened to me and that I wanted to tell you about. Cau de sucre has made its first income this week!!! It has made me so excited! I think in a post some time ago I explained to you that an online platform that collects food pictures (stockfood) had proposed a collaboration contract to be one of its content providers. Well, finally some of my photos have been sold!!!
The amount that I have won at the moment is not significant, and I do not do it for money anyway. What really makes me immensely happy is that someone is willing to pay for my pictures. In fact, one of them has been sold for € 250, which is like WHAAAAAAAAAAAAAAAAATT??? But do not get too excited yet, I’ll take only 30% of that.
And so, I leave you with today’s recipe and with the reflection that, although everything seems to go wrong, there are always things that make us happy, even if they are small. You have to try to focus more on the positive than on the bad and I will start applying that to myself.
Whole wheat blackberry peach galette
- 160g of wholemeal flour
- 1/2 teaspoon salt
- 80g cold butter cut in cubes
- 4 - 6 tablespoons of very cold water
- brown sugar to sprinkle
- 5 ripe peaches, peeled and cut into slices
- 175g blackberries
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 30 g butter cut into very small cubes
- 1 tablespoon honey
- 1 tablespoon brown sugar
To prepare the crust, mix all the ingredients except the water in a bowl. Using a fork or a knife kneader, knead slightly until the dough is like crumbs. Add 4 tablespoons of ice water and continue kneading until it becomes more uniform. If the dough is very dry and hard, add up to 2 tablespoons of water more.
Make a ball with the dough and then give it a disc shape. Wrap in plastic film and refrigerate for 1 hour.
While the dough is chilling, prepare the filling. This step is very simple. Simply pour all the ingredients in a bowl and mix with a spoon so that the spices are well distributed.
Preheat the oven to 200ºC. Cover a baking sheet with baking paper. On a floured surface, stretch the dough disc with the roller until it is about 1/2 cm thick. Do not worry if the edges are not uniform, it will be prettier if they are somewhat torn and uneven.
Pour the filling in the center of the circle of dough and spread it without reaching the edges, there should be about 5 centimeters of margin left. Fold the edges onto themselves to close the galette.
Place the galette on the baking tray that you had prepared. Using a brush, paint the margin of the galette with cold water. Sprinkle the margins with brown sugar. Bake 35 to 40 minutes, or until the edges are golden brown. Allow to cool slightly before serving.