Apricot And Peach Galette With Walnut Paste, Creme Fraiche

Recipe Ingredients

1/2 cup	118ml	Toasted walnuts
1/2 cup	99g / 3.5oz	Powdered sugar
1 cup	198g / 7oz	Egg (large)
1		Sheet puff pastry - thawed
3		Fresh apricots - pitted, and cut into 1/8"-thk slices
2		Fresh peaches - pitted, and cut into 1/8"-thk slices
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Apricot jam
1/4 cup	59ml	Cognac or brandy
		Creme Fraiche
1 cup	237ml	Creme fraiche or sour cream
4 tablespoons	60ml	Sugar

Recipe Instructions

Preheat oven to 425 degrees.  In the bowl of a food processor or blender, finely grind the walnuts with the sugar to make a paste. Place in a small bowl and mix well with the egg.

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 evenly over the bottom, leaving a 1/4-inch border. Fold the dough border over to form an edge. Arrange the apricot and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.

Bake until edges are just golden brown, about 20 minutes. Transfer to a wire rack.  In a small saucepan combine the jam and Cognac and bring to a simmer, stirring, just until the jam is melted. Brush the hot galette with the jam and let sit for 5 minutes before serving.

To make the creme fraiche garnish, beat together the creme fraiche with the sugar. Serve with the galette.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E28) - from the TV FOOD - NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.