Tony is all about food. His ongoing food events and special projects have been featured in the press. To learn more, you can view his gallery, read his blog, or simply contact him directly.

Blog Archive Entry


just peachy

Right now I should be in Seattle spending quality time (i.e. karaoke-ing)  with my friend Jess.  Just like this past weekend I should’ve been in sunny southern California at Diane & Todd’s blogger bash… but, no. Instead, I was informed (on my way to the airport on Friday) that my airplane would be delayed to the point that I would miss my connection. Mind you, this was the last connecting flight to southern California that evening. So, does the airline offer to put me up at a hotel for the night?  Does the airline even care to compensate me in any way? No and no. I just barely got my money back from the extremely rude supervisor and had to turn around and go home.

I make it a habit not to let things to get under my skin and so I tried to have a good weekend despite all the mishaps. As is the case with most foodies, our best weekends always tend to start with a visit to the local farmer’s market. I did just that.

Eastern Market in DC:

spring colors
spring colors

The flowers speak for themselves. Everywhere I turned there were different patterns and colors… it always baffles me how these things just grow on the ground (is this just me?).

we had our food, the bees had theirs
fruits and bee

Even though I’m usually freaked out by bees (and most other flying creatures for that matter), this one looked so calm eating and minding its own bee-sniz. I opted for the other food at the market and snacked on a the wide array of fruits and heirloom tomatoes on display that day (definitely one of my favorite things about farmer’s markets). 

my inspiration
my inspiration

How could anyone resist? Seriously, these peaches tasted as ripe and juicy as they look. I took some home and on the metro ride thought of the possibilities. I narrowed it down to peach cobbler or peach galette and since a galette is more Mediterranean, I went with that. 

mise en place
mise en place

Galettes (or crostatas as they’re known in Italy) are rustic looking tarts. This means no fuss with tart pans or delicately crimping edges. That’s exactly what I did not need this past weekend.  No; galettes are super easy and you can pretty much fill them with whatever fruit you would normally bake with.

every good dessert has butter
every good dessert has butter

OK, so even though the crust already has a ton of butter to begin with, I just couldn’t resist adding a tiny sliver on top… Since we’re topping these with a sprinkling of sugar, we need something for the sugar to stick to, right?  Sound logic, especially when you’ve been having such a crummy weekend.  

peach galette
every good dessert has butter

If I wasn’t going to be able to see my good friends on the West coast, I was going to need a few of these tarts (3 to be exact) to cheer me up. In my defense (ahem, Adam), I did go to the gym shortly afterwards. If you haven’t already tuned into Adam’s blog, umm… you should. He’s a foodie/health guru who allows the occasional indulgence (if executed properly, of course).

Peach Galettes

yields approx. 4-5 individual galettes

Components

  • 225 g flour
  • 115 g butter, unsalted (1 stick)
  • zest of 1 lemon
  • 2 tbsp amaretto, chilled
  • 2 tbsp water, chilled
  • 1 tbsp sugar
  • 1/2 tsp salt
  • half a peach per galette
  • slivers of butter & sugar for topping

Putting them all together

  1. Pulse cold butter and flour in the food processor until you reach a mealy texture.
  2. add the lemon zest, salt and sugar.  Slowly add one tablespoon of liquid at a time until the dough just barely begins to come together.
  3. Wrap dough in plastic wrap and refrigerate.
  4. Once dough has chilled, divide it and roll out each piece to 1/4 inch thickness.
  5. Slice peach halves and fan on top of dough. Fold edges inward to contain the peaches.
  6. Top with a sliver of butter and a healthy sprinkling of sugar.
  7. Bake in a 400 degree F oven for 20-25 minutes or until golden brown. 

Print

can I plant these?
peach pits

I just started gardening last month and so I’m relatively new to all this… does anyone know if I can grow a peach tree from these pits?

Posted in desserts, French, Italian, recipe by Antonio Tahhan on August 25th, 2008. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


31 Responses to “just peachy”

Brent Says:

Hi, Tony

Thanks for visiting us at the virtual Beekman. We really enjoyed looking around your blog. You do a wonderful job with it.

If you ever want to drive a few miles north of Ithaca, we’d love to host you at the Beekman for the weekend. (Of course, we would both have to blog about it)

sharon Says:

Ahh, I love the Eastern Market. I was just there a few weeks ago and wanted to snap some pics but got a little claustrophobic. Suppose going on a Saturday afternoon will do that to ya. Great photos & recipe!

Meeta Says:

I love crotadas, Italy with all it’s sweets and you for being a good sport. I might have been really p’d off at the supervisor but like you would have found solace at the Farmer’s Market and something sweet. We should get together LOL! Then you can make me several of these gorgeous looking crostadas!

peabody Says:

Those flowers are gorgeous as is the galette.

Adam Says:

I’m sorry to hear about the airport dude, and I’m surprised they did pretty much nothing for you. What a bunch of losers.

But, I’m glad you don’t let that stuff get you down, and hey, we all get to enjoy your galettes now :) Those peaches look amazing, and you’re sooo right about ‘hand held goodness’.

You had three? Haha, rough day. The gym works wonders for rough days too… I’m glad you took advantage. If a couple more planes cancel in your future, you’ll look like Arnold.

Jen Yu Says:

Ooooh! You know how I just love little servings and these galettes are it!! I’m so sorry about the airline mishaps. They are quite good at screwing people over. Glad you were able to make the most of it.

Sandy S Says:

These little beauties look delicious! This is my idea of a near-perfect dessert . . . the only thing missing is a cup of French Roast steaming next to it! :) Nice work; thanks for sharing the recipe!

cindy Says:

these look amazing! i don’t know anything about growing peaches but i am guessing that cracking open the pits might be step one.

Tim Says:

The galettes look terrific. I’m going to have a bunch of pastry left over this afternoon, your entry has given me an idea :)

chuck Says:

recipe looks awesome

as far as growing your own tree from the pits,chances are the peaches you used were a hybrid of some sort and second generation fruits or vegetables tend to be of lesser quality than those of their parent plant. plus it would take a few years to get a tree big enough to yield fruits.

Mrs Ergül Says:

As lovely as ever!

Christina Says:

Bummer about the flight, but, Tony, those galettes are incredible. It looks like the sun contained in pastry!

Maggie Says:

I love the size of these pies and the beautiful way you arranged the slices inside.

I second what Chuck said. You don’t know if the peaches you had were hybrids or not and the seeds might not be worth growing and it does take a lot of time.

Nate Says:

Great pictures, and nice lookin’ blog!

Kate Says:

see it wasn’t so bad missing the flight afterall ! u get to go to the farmers market n we get to see a lovely peach galette. BTW my friend’s( whom i told u abt) name is also jess/jas (short ofcourse) … what a co-incidence rite ??

Andrea Says:

Oh I love Eastern Market, and wish it were closer. I could seriously spend every weekend there. Your peach tarts are beautiful.

Also, I have some instructions (somewhere) for growing peach trees. I’ll dig them up and send you a copy.

Joanna in the kitchen Says:

These individualpeach galettes are a great dessert option. I will prepare them for the Sunday dinner and then maybe I will have one left to take to the office on Monday. If any is left :-)

Zoë François Says:

What a lovely post. The flowers and galettes are just gorgeous and the perfect thing for the end of summer.

Chase Says:

It will take years for that peach pit (if its even useable, don’t know if its a modified hybrid or not) to grow big enough to begin bearing fruit. The average peach tree takes about 2-3 years depending on location to start producing fruit, or at least enough to use.

Lin Says:

yumm! who doesn’t love fresh peaches? And who doesn’t love recipe that use fresh peaches?! great job, those look wonderful!!!

Hillary Says:

Yummy peach galettes! Love how they are mini sized. Hey, where does the amaretto factor in? Is that what you refer to as “liquid” in the recipe directions? Sorry if I missed it. Thanks!

Kari Says:

Why didn’t I think of that!!??

I’ve been wanting to make a galette but didn’t want a big thing to have to eat (have to ;) . making them Mini is perfect!!!!!

Naama Says:

those pictures! and those little peachy heavens! well done.

Aimee Says:

Decadent galettes! One of my favorite desserts. Amaretto is a lovely touch.

Jaime Says:

mini galettes! love it!

Hélène Says:

I like your ‘mise-en-place’ pictures. I never had peach galettes but love apple galettes.

lynne Says:

Thanks for the great challenge this month. I had a good time making eclairs for the first time!
As far as growing peach trees from pits, my uncle has this gigantic peach tree growing in his crowded little city backyard, and every year he digs up the seedlings that have grown up from the fallen pits and gives them away– I took a few, and in about four or five years, I had peaches growing! Apparently you do have to worry about if the peach is a hybrid though, because then I think a plant will grow from the seed, but the plant won’t produce fruit, or at least not the fruit you’re expecting! good luck!

Sophie Says:

Beautiful galettes. The close-up photos are lovely, I just wish I could get a free sample :D . Lovely dessert.

We’d like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :) ! Please email me, sophiekiblogger@gmail.com, if you’re interested.

Thanks :) ,
Sophie
KI Chief Blogger

ashley Says:

these are absolutely gorgeous!

Fiona Says:

Those look amazing! Any thoughts how the best way to store them, and how long they will keep?

Antonio Tahhan Says:

Thanks Fiona! If you keep them in an airtight container inside the refrigerator they should last 2-3 days? They might last longer, but they’ve never made it past the 2nd day at my house :-) I hope this helps!


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