Abundance of fruit and abundance of time

There isn't a lot to say about this galette, except that it took the better part of a Sunday, by choice, and that the crust alone, with my addition of Indian seeds and Italian herbs, is worth making as biscuits, which I have been saying I'll do since I made it, but haven't. We had this galette for dinner, which is what the end of summer is for. 

It's also now closer to September 2020 than it is to September 2019, when I first made the galette, so it's definitely time to remake it, with whatever fruits are in season. 

​For the crust:
Lottie and Doof's pie crust
Ingredients:

• 2 1/2 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
• 5 tablespoons ice water
• I added crushed coriander seeds, finely chopped rosemary, and finely chopped orange zest. 

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into two pieces. Form each piece into a ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Can be made up to two days ahead. Keep chilled. Let soften slightly before rolling out.

​For the filling:
Ottolenghi's peach, rosemary, and lime galette

INGREDIENTS

• 2 limes – 1 peeled in 7 long strips, the other grated, to get 1 tsp, then both juiced, to get 1½ tbsp
• 80g caster sugar
• 2 large firm peaches, stoned and cut into 0.5cm-thick slices (300g net weight)
• 2 large sprigs rosemary, plus ½ tbsp picked leaves
• 150g creme fraiche
• Plain flour, for dusting
• 200g all-butter puff pastry
• 10g unsalted butter, cut into 1cm pieces
• 1 egg, beaten
• ¼ tsp cornflour

SERVES FOUR GENEROUSLY
This makes good use of firm, not-so-ripe peaches. By macerating them in sugar and lime juice, you not only soften the fruit, but you also make a beautiful syrup to pour over the dish at the end. Rosemary, which I’ve used both in this dish and in the shrub, is a fantastic match for peach. It’s a combination I discovered only recently, and now I can’t get enough of it.

1. Heat the oven to 180C/350F/gas mark 4.
2. Mix the lime juice with 60g sugar in a large bowl, add the peaches, strips of lime skin and rosemary sprigs. Stir and set aside to macerate for at least 40 minutes, and up to a couple of hours. Strain the peaches through a sieve set over a small saucepan, and discard the rosemary and lime peel: you should end up with about 60ml peach syrup.
3. Mix the grated zest and a teaspoon of sugar into the creme fraiche and refrigerate until ready to serve.
4. On a lightly floured work surface, roll out the pastry into a 26cm-wide circle just under 0.5cm thick, then transfer to a baking tray lined with greaseproof paper.
5. Arrange the strained peaches haphazardly in the middle of the pastry, leaving a clear 6cm border all around the edge, then fold this outer 6cm rim up and over the peaches. Dot the butter over the exposed peaches, then brush the pastry all over with beaten egg. Sprinkle the remaining tablespoon of sugar evenly over the pastry and bake for 20 minutes, until it’s golden and the filling is beginning to bubble.
6. While the galette is baking, whisk the cornflour into the reserved peach syrup. Simmer over a medium-high heat until it thickens to the consistency of honey (about two minutes), then pour over the peaches. Sprinkle the rosemary leaves on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown and the filling bubbling.
7. Leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side.