Summer Wright – Brasserie by Niche – Almond Galette

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The final recipe in our CollaBREADtive 3 series spotlights country French bistro Brasserie by Niche, located in the heart of Central West End. Brasserie pastry chef Summer Wright stops by Josh Allen’s home to show how to prepare her Roasted Peach and Almond Galette on Companion’s Almond Tart for the CollaBREADtive 3 program. Head over to Brasserie and try this tart, exclusively available July 4 through August 14. Or pick up the galette where Companion bread is sold, and try the recipe at home! C’est magnifique!


ROASTED PEACH AND ALMOND GALETTE

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Click here to download a PDF of the recipe

Ingredients 1

For the roasted peaches: 8 ripe peaches 1/3 c dry, Alsatian Riesling (well aged preferred) 3 oz Muscadelle (late harvest) 1/4 c raw local honey 2 1/2 oz sugar 1 vanilla bean Ingredients 2 For the whipped creme fraiche: 1 c heavy cream 1/2 c creme fraiche 1/4 c powdered sugar Process: Preheat the oven to 375 degrees. Cut the peaches in half and removed the pit.  Lay them in a single layer in a shallow roasting pan with the cut side facing up.  Add the Riesling, Muscadelle, honey, 1 1/2 oz of the sugar and a split vanilla bean. Roast the peaches for 20 minutes checking them every 5 minutes and basting them with the cooking liquid. Next, remove the peaches from the oven, flip the peaches cup side down and sprinkle them with the remaining 1 oz of sugar.  Turn the oven up to 400 degrees and roast them for an additional 5 minutes. The peaches should be tender, reduced in size, and the sauce will form a nice glaze.  Remove the peaches from the oven and allow them to cool slightly.  Lower the oven back to 375 degrees. While the peaches cool and the oven lowers in temperature prepare the whipped creme fraiche.  In the bowl of a mixer fitted with the whisk attachment combine the heavy cream, creme fraiche and powdered sugar.  Whip on medium speed until thick and aerated. Place the creme fraiche mixture in the refrigerator until ready to plate. Place the Companion Almond Tart on a baking sheet and toast for 5 minutes. The tart should be browned, crispy and flaky on the outside with a warm, tender almond filling center.  Remove the tart from the oven and place it on a serving plate.  Place one to two of the roasted peaches on top (depending on their size) of the Companion Almond Tart.  Spoon some of the sauce from the roasting pan over the peaches.  Finish with a spoonful of the whipped creme fraiche and enjoy!

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