Hi internet friends!
Wow what a week. I don’t have much I think I can even say, other than I think most of us took a big psychic hit this week. Over here in my corner of the internet, we’ll keep it to in-season produce and pretty things. By no means am I ignoring what is going on – merely attempting to provide a momentary brain break before diving back into the mental fray.
I’ll leave you with this recipe for a simple, seasonal galette that is as pretty as it is delicious. Blood oranges and grapefruits are totally in season right now – at least in California, yay west coast citrus season! The crust is a whole wheat and cornmeal, which is completely adaptable if you need one that is gluten and/or grain free. I laid a layer of almond butter and apricot jam between crust and fruit for bubbly, jammy goodness. It reminds me almost of a grown up pb&j.
Galettes are inherently adaptable and forgiving, which I think is very necessary and important right now. Let’s not complicate things where we don’t have to, hmm?
In other news, I’ve been trying to get back into the drawing groove by drawing daily. Here’s a favorite from this week:
Give yourself a brain break and make some dessert – that happens to be free of all sweeteners. That being said, eat it with ice cream if that makes you happy – I am certainly not going to stop you.
Citrus and Almond Galette with a Cornmeal Crust
A Wait are those Cookies original. Yield: 1 galette, serves several. The crust is whole grain; if you need one that is gluten & grain free, I like this one. Completely free of any added sweeteners – I use St. Dalfour’s apricot jam that is made of fruit only (not sponsored of course, I just love it!)
for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
2-3 tbsp ice water
In a food processor, pulse together whole wheat flour, cornmeal, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.
For the fruit:
3 small blood oranges, peeled & sliced
2 grapefruit, peeled & sliced
2 tbsp almond butter
2 tbsp apricot jam (I use St. Dalfour’s, which is just fruit – no sweetener)
a few dabs of butter & splash of milk or half and half
Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the almond butter and jam in a thin layer over the middle of the dough. Pile the sliced citrus in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an milk or half and half. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)