notes from maggie's farm
Do you remember eating peaches in the peak of summer as a child? Nectar dripping from your fingers, down your forearms, off your elbows? Just the aroma alone is a sweet memory that reminds us, annually, of the best fruits of summer. Today, a very grown up way of experiencing that same sweet summer joy--sans the sticky fingers--this savory peach galette served with balsamic wilted endive and a a semi-sweet crisp white wine which we enjoy as the unrelenting heat abates at sunset. Enjoy, friends.
served with balsamic wilted endive
A favorite recipe for a single pie crust, or in a pinch, a ready-made pie crust; we won't tell.
5 medium peaches, washed, pitted, sliced (but with peels remaining)
2 oz gorgonzola cheese, crumbled
1-2 T roughly chopped fresh rosemary
1 T lemon juice
2 T cornstarch
1/4 c golden brown sugar
1t finely ground black pepper
1/2 stick unsalted butter
Preheat oven to 400 degrees.
Roll crust out to 1/8" thick circle. Transfer to foil or silicone lined baking pan. Combine next six ingredients in a bowl and toss together. Pile filling evenly in center of crust, allowing a 2-3" margin. fold margins of dough in, pleating to ease in circle, evenly. Dot top with butter.
Bake for first ten minutes at 400 degrees, then lower temperature to 350 degrees, without removing pan, and bake an additional 30 minutes, or until filling is bubbly and crust is golden. Remove from oven and allow to cool 20 minutes prior to slicing.
Serve your masterpiece with an easy, well-seasoned, very quick, but still sophisticated side like this...
balsamic wilted endive
1 bunch fresh curly endive, chopped
1 large sweet onion, thinly sliced, vertically
1 clove of garlic, thinly shaved (or minced, if preferred)
salt, black pepper, and crushed red pepper (optional), to taste
2 T aged balsamic vinegar
Saute onion in butter until wilted and golden. Stir in garlic and saute for a minute, but do not brown. Add chopped endive and toss, well. Season with salt and peppers to taste, then add balsamic vinegar and toss thoroughly. Remove pan from heat and allow endive to wilt, uncovered, for a few minutes, or until tender. Serve immediately.
This week, on notes from maggie's farm, everything's just peachy. Every day this week is dedicated to this summerlicious fruit. Come back tomorrow, or later today (since summer gardens beckoned early and long, so this post was a little late today, and you might already be tomorrow when you're reading) for Tips for Tuesday, and all things peach.