November 20, 2010

Arctic Outside, Toasty Inside


Our house, outside, today is -15 degrees, blowing snow, and overall just a frigid day!

The chicken has found a new home, nestled in the corner of the willow fence. She used to be a greeter at the back door but it seemed too cold for her to live on concrete.

 Magical to snow is how it high-lights circles, lines, and shapes without even knowing. Snow defines winter here in Montana along with wild wind and bracing cold. For me this morning, I searched with a new eye to see what I could see through the gray light. Not staying long, I raced inside to warm up!


 Nothing like doing a little cooking to warm the soul! Peaches thawed from the freezer, add a tablespoon of brown sugar and the juices flow.

Follow this recipe and you will end up with a peach galette (in French)! Or crostata, in Italian! Or 'rustic tart' in the Upper Madison Valley of Montana.

Mix together a stick of butter, a cup of white pastry flour, a cup of whole wheat pastry flour, some dribbles of ice cold water, whirl in the food processor until the dough forms a ball and now you have the crust part of the galette. Chill for a short time.
Next, divide the dough into equal clumps, one for each tart. Get out your rolling pin, sprinkle a bit of flour on a clean surface and proceed to roll each blob of dough into a circle (close, anyway).
 Spread raspberry preserves on the dough circle and add peaches. Too late, I discovered that not draining the juice off the fruit, makes for a collapsed tart in the oven. Not a goodness, to say the least!
Don't they look scrumptious? Melt some butter and paint the tarts before baking 400 degrees for about 40 minutes or until the little critters are golden brown.
 Slather each galette with a perfect amount of creme fresh or whipped fresh cream...yummmm!
Stay warm!
Awaiting, more work on a present...

1 comment:

  1. Wonderful contrast! Your tarts looks delicious! ;>)