Peach Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Ingredients:
Farm & Larder galette dough, chilled
4 ripe peaches
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Peel, halve and pit the peaches and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the peach slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the peaches to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the peaches are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Ingredients
4 large ripe (but not overly soft) peaches, halved and pits removed
2 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoons melted butter
2 ounces mascarpone or cream cheese
¼ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons grapeseed oil (or other neutral tasting oil)
Handful of pistachios, lightly crushed
Method:
1. In a small bowl, whisk together vinegar, sugar and melted butter. Set aside. In another small bowl, combine mascarpone (or cream) cheese, powdered sugar and vanilla and beat with a hand mixer on medium speed until light and fluffy. Set aside.
2. Preheat grill over medium low heat. Gently brush each peach half with oil and place it flesh side down on the grill. Cook for 2-3 minutes. Use tongs to carefully rotate peaches a quarter turn and cook for another 1-2 minutes until the peaches are slightly softened and have grill marks. Remove and cool slightly.
3. When ready to serve, drizzle balsamic mixture over peaches and spoon a small scoop of cheese mixture into the hollow of each peach. Sprinkle with crushed pistachios.
Variations: Once you master the art of grilling peaches, the sky’s the limit! They are also wonderful topped with vanilla ice cream or Greek yogurt and a drizzle of honey.
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Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.
Ingredients:
2-3 ripe peaches, chilled
1-2 tablespoons Farm & Larder Lime basil simple syrup
2 cups sparkling mineral water
Vodka, to taste
Sliced lime wedges
Additional peach slices for garnish
Method:
1. Chop and pit the peaches, then place in a high speed blender or food processor along with about 1 tablespoon of the simple syrup. Purée until uniform, about 45 seconds to a minute. Check for sweetness, and add more simple syrup as desired. Pour mixture through a fine mesh sieve into a pitcher. Use a spoon to press out all the juice from peach pulp. Discard pulp.
2. Assembling one drink at a time, pour a ratio of one part peach purée and one part mineral water, leaving a bit of room at the top of the glass for a splash of vodka. Stir in vodka to taste. Top off with a squeeze of fresh lime and garnish with a slice of peach.
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Donut Peach Shortcakes with Vanilla-Honey Crème Fraîche
Topped with our housemade crème fraîche and ripe Donut peaches, these shortcakes are moist, crumbly and just a touch sweet.
Ingredients:
Farm & Larder shortcake mix
¾ cup heavy cream, plus 1 tablespoon
4 cups Donut peaches, pitted, peeled (if desired) and sliced
1 cup sugar
1 cup Farm & Larder vanilla-honey crème fraîche
Method:
1. Preheat oven to 400°. Add the shortcake mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture, and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more shortcakes out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.
4. In a second bowl, mix sliced peaches with sugar. To assemble, split each shortcake in half and top both halves with a serving of sliced peaches. Finish with a generous dollop of crème fraîche.
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Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Ingredients:
Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
2 shallots
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.
3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.
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Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.
Ingredients:
3-4 peaches, pitted and quartered
¼ cup plus 1 tablespoon olive oil
1 clove garlic, minced
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup Marcona almonds
3 cups loosely-packed arugula
1 cup crumbled Westward blue cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the grill to medium heat.
2. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for about 2-3 minutes, flesh side down, until peaches are slightly softened and have grill marks.
3. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining ¼ cup olive oil. Season with salt and pepper, as desired.
4. Gently toss the warm peaches in the dressing. Serve over a bed of arugula and sprinkle almonds and blue cheese over the top.
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Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.
Ingredients:
4 peaches, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the peaches in half and brush the melted honey butter on the cut side.
3. Place the peaches cut-side down onto the heated grill pan. Grill the peaches for about 2-3 minutes until softened and just slightly charred, and then remove and place them cut-side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each peach half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Chilled Tomato & Peach Soup
This creamy, cold soup is bursting with spicy appeal.
Ingredients:
4 heirloom tomatoes, quartered
2 donut peaches, pitted and quartered
1 garlic clove, minced
1 medium shallot, minced
1 tablespoon olive oil
1 bunch fresh thyme, tied with kitchen twine
¾ cup heavy cream
4 teaspoons sugar
Pinch cayenne pepper, or, to taste
Sea salt
Method:
1. In a large stockpot, sweat garlic and shallots with olive oil over medium-low heat until fragrant and translucent. Add in peaches, tomatoes, thyme and 1 teaspoon salt. Bring to a simmer and cook until tomatoes and peaches break down, about 15 minutes, using the back of a wooden spoon to help mash them up.
2. Remove from heat and remove thyme. Working in batches, purée soup in batches until smooth. Transfer soup back to pot by straining through a fine mesh strainer.
3. Bring heat back to medium-low and add cream, sugar and cayenne pepper. Check for seasoning and adjust cream, sugar or cayenne levels as desired. Simmer on low for about 5 minutes to allow flavors to meld. Then, remove from heat and allow to cool before transferring to the fridge. Serve cold, with chopped fresh herbs over top.
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Cranberry-Apple Galette
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
1 cup fresh cranberries, washed
1 tablespoon plus 1 teaspoon cornstarch
5 tablespoons brown sugar
Pinch ground cinnamon
Method:
1. Preheat oven to 425° and prepare the filling: Peel apples, coring and cutting them into ¼ -inch slices. In a large bowl toss the apple slices with the cranberries and sprinkle in the cornstarch, brown sugar and cinnamon and toss until the fruit is evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all, patch it up with your fingers and a dab of ice water.)
3. Arrange the fruit filling in a mound in the center of the dough, leaving a 2-inch border. Dot the fruit with the butter, cut into small pieces. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the apples and cranberries are juicy and tender and the crust is golden brown.
4. When the tart is done remove it from the oven and transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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Nectarine Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Ingredients:
Farm & Larder galette dough, chilled
6-8 ripe nectarines
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Honey-cinnamon crème fraîche (see recipe)
Method:
1. Preheat the oven to 400°. Peel, halve and pit the apricots and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the apricot slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the apricots are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with a dollop of honey-cinnamon crème fraîche.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.