Last weekend, we went to Old Greenwich, Connecticut to visit our cousin. Beautiful place, nice and quiet, a great getaway from a noisy city like New York. I was really excited because we had planned a trip to the beach. It was such a nice day, perfect for the occasion and I was so inpatient to see Luca’s reaction to the sea. At first, he was a little bit overwhelmed but once he got to the water, he was more relaxed and even started to play with the waves.
After the beach, Eric, a dear friend of ours, invited us over to his house for a delicious BBQ, soon after, the fireworks started. I am only sorry Lucas didn’t get to see the fireworks, he was so tired from the beach, he went straight to bed. The evening ended with a exquisite cheese selection and wine. It was a really fun long weekend of great friends and fantastic food. I really forgot all about calories, I ate exactly what I wanted to eat.
We went back home and took a quick trip to the market. I had all the intentions to make a mixed berry tart but I saw some delicious looking peaches and couldn’t resist the temptation so I ended up making a rustic peach tart. It turned out really good, a perfect complement to a perfect weekend.
1 lb peach, peel and pit
1/4 cup vanilla sugar, plus more to sprinkle the galette
1/4 teaspoon ground cinnamon
1 teaspoon cornstarch
the juice of 1/2 lemon
egg wash (1 egg mixed with 2 tablespoon of water)
Find a tart crust recipe here
Preheat the oven to 375 F.
Line a baking sheet with parchment paper, set aside.
In a sauce pan add all the ingredients and mix them with a wooden spoon. Cook for about 10 to 15 minutes stirring occasionally. We want some of the liquid to evaporate to avoid the compote to ooze out while baking. Let it cool completely. Divide the dough in 2 parts. Lightly flour a work surface and roll each piece of dough into a 1/8 inch thick, round. Place half of the filling in the center leaving 1 1/2 inch of uncovered dough around the edge. Fold the outer edge of the dough in toward the center. Don’t worry if is not perfect, that’s the beauty of the galette. Wrap the entire baking sheet with plastic film and chill for 1 hour. When ready to bake, brush each galette with egg wash and sprinkle with sugar. Bake them for about 30 to 35 minutes or until golden brown.