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Receta Apricot And Peach Galette With Walnut Paste, Creme Fraiche
by Global Cookbook

Apricot And Peach Galette With Walnut Paste, Creme Fraiche
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Ingredientes

  • 1/2 c. toasted walnuts
  • 1/2 c. powdered sugar
  • 1 lrg egg
  • 1 sht puff pastry thawed
  • 3 x fresh apricots pitted, and cut into 1/8"-thk slices
  • 2 x fresh peaches pitted, and cut into 1/8"-thk slices
  • 2 tsp sugar
  • 2 Tbsp. apricot jam
  • 1/4 c. cognac or possibly brandy
  • 1 c. creme fraiche or possibly lowfat sour cream
  • 4 Tbsp. sugar

Direcciones

  1. Preheat oven to 425 degrees.
  2. In the bowl of a food processor or possibly blender, finely grind the walnuts with the sugar to make a paste. Place in a small bowl and mix well with the egg.
  3. 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 walnut paste proportionately over the bottom, leaving a 1/4-inch border. Fold the dough border over to create an edge. Arrange the apricot and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.
  4. Bake till edges are just golden, about 20 min. Transfer to a wire rack.
  5. In a small saucepan combine the jam and Cognac and bring to a simmer, stirring, just till the jam is melted. Brush the warm galette with the jam and let sit for 5 min before serving.
  6. To make the creme fraiche garnish, beat together the creme fraiche with the sugar. Serve with the galette.
  7. This recipe yields 6 to 8 servings.