fig and peach galette; tuesdays with dorie

ordinarily, i have my act together; i don't miss appointments, i am usually early so that i am not late, i remember things.  not this week.  instead of being on the ball, i have been hit by it.  somehow, i managed to miss, and i mean completely miss, this weeks challenge for tuesdays with dorie.  i read the post, i knew it was coming.  i just assumed it was next week.  time to get my head out of my (insert the noun of your choice here) and get to work.

the challenge this week is the berry galette and it is hosted by lisa of tomato thymes in the kitchen and andrea of the kitchen lioness.  to read the full recipes, visit either of their sites and to see the entries from the other members, visit tuesdays with dorie.

i love to make galettes.  they are easy to assemble and they aren't supposed to look picture perfect.  how can you not love that?  the dough is quickly mixed up in the food processor.  the recipe called for 1/4 cup of cornmeal and i immediately went to the freezer and pulled out the bag of blue cornmeal that i keep stashed in there.  blue cornmeal gives doughs and odd shade of grey but the nutty flavor and slight crunch it adds make it a wonderful addition to any recipe calling for cornmeal.

blue cornmeal

 the instructions for using a food processor tell you to pulse it to a consistency of moist curds and that is just what it looks like when it is properly mixed.  according to those instructions, you can use it without a resting period but are cautioned to use ample flour to prevent sticking.  that sounded like work and a set up for failure to me.  needless to say, i chilled the dough by setting it in the freezer while i made the filling.

 our fig tree was producing figs like crazy two weeks ago but it has slowed down considerably.  i found  a flat in the fridge that had been forgotten and decided to use them.  since it was only about 3/4 cups, i threw in some chopped up peaches too.  a little lemon zest, vanilla bean and cardamom finished it off.

 the chilled dough rolled out easily with absolutely not sticking.  to eliminate the flour, brush off the top of the dough.  turn it over onto the baking pan and then brush the flour off the other side-this can be done easily if the dough is chilled since it will not tear and stretch as much.

 look at the blue cornmeal flecks in the dough

 once the filling is on the dough round, you are instructed to sprinkle sugar and honey over it.  well, i skipped the sugar and used a double dip of the honey from our bees.

 ready to go into the oven...

beautiful!

a special thanks to our hostesses with the mostesses-truly a job well done!