Emeril’s Apricot and Peach Galette
This past week I was watching Emeril Live. They had a show dedicated to the release of Disney’s new Pixar movie, Ratatouille.
In case you haven’t heard, Ratatouille is a movie about a rat named Remy, who yearns for good food and dreams of being a chef.
Patton Oswalt, the voice of Remy was on the show and Emeril made some French classics, such as Galette.
Galette is a French term meaning a flat, round cake. It can be sweet or savory and usually made of puff pastry, by I saw in Wikipedia that even crepes can fall into this category.
From the Joy of Cooking:
Galette is, in fact, a French term signifying a flat round cake that can be either sweet or savory and while this recipe uses puff pastry as a base, they can also be made from yeast risen doughs like broiche, or with a sweet pastry crust. Like the crusts, the toppings can vary also; ranging from fresh, candied or dried fruits, creams, nuts, and jams for sweet Galettes, with savory ones being topped with an assortment of meats and/or cheeses.
Emeril’s Galette is made of puff pastry, an almond paste, fruit and a fruit and Cognac glaze. It is rectangle in shape, because he (and I) used a pre-made puff pastry. Rectangle or round it works out the same. It is not that difficult to make and is a delicious way to enjoy the fruits of Summer.
Pictured above was my attempt at the classic. It wasn’t the prettiest—I had a hard time slicing and pitting the peaches and plums. The store didn’t have any apricots, but the Galette did not suffer.
There was six adults and we almost ate the entire thing. Galettes are usually eaten with Creme Fraiche, but we had a little vanilla ice cream instead.
Emeril Lagasse’s Apricot and Peach Galette with Almond Paste and Creme Fraiche:
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings1/2 cup toasted peeled almonds
1/2 cup powdered sugar
1 large egg
1 sheet puff pastry, thawed
2 fresh apricots, pitted and cut into 1/8-inch thick slices
2 fresh plums, pitted and cut into 1/8-inch thick slices
2 fresh peaches, pitted and cut into 1/8-inch thick slices
2 teaspoons sugar
2 tablespoons apricot jam
1/4 cup cognac or brandy Creme Fraiche:
1 cup creme fraiche or sour cream
4 tablespoons sugarPreheat oven to 425 degrees F. In the bowl of a food processor or blender, finely grind the almonds with the sugar to make a paste. Place in a small bowl and mix well with the egg.On a lightly floured surface unfold the pastry and roll into a rectangle about 14 by 9-inches. Transfer to a buttered large baking sheet and spread the almond paste evenly over the bottom, leaving a 1/4-inch border. Fold the dough border over to form an edge. Arrange the apricot, plum and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.Bake until edges are just golden brown, about 20 minutes. Transfer to a wire rack.In a small saucepan combine the jam and cognac and bring to a simmer, stirring, just until the jam is melted. Brush the hot galette with the jam and let sit for 5 minutes before serving.To make the creme fraiche garnish, beat together the creme fraiche with the sugar. Serve with the galette.
One word about the recipe. It does not tell you to “doc” the puff pastry. Emeril did this in the show and it is to keep the puff pastry for puffing up too much. There is a tool, but I just took my fork and poked holes all around like I would to a pie.
This was such a hit, I am making it again for a friends July 4th party a long with the Grilled Ratatouille from the same Emeril Live episode. I will let you know how it went.
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POSTED IN: Emeril Lagasse, Movies, Recipes
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