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Peach & Berry Galette
with an almond sugar crust
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
In case you missed it: Last week, paid subscribers received a recipe for a Summer Squash Hash with Jalapeño Scallion Aioli! So tasty. I made this one for breakfast, but it could very easily be lunch or dinner. I’ve been making a variation of this aioli topping all week, and I recommend making a big batch to spoon over other dishes like toast and veggies!
Coming this Thursday for paid subscribers: I’m rounding up a list of my favorite sources for balanced nutrition information this week. These women provide evidence-based, realistic, and inclusive health advice, and in a world where there is so much misinformation and extreme thinking, I think it’s important to point to people who are great educators. If you’re lost in a sea of opposing viewpoints when it comes to health and nutrition, I think you will find these women (ranging from RDs to food scientists) to be very helpful.
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Recipe I’m Loving: What do you get when you combine all my favorite foods? These twice baked potatoes with feta, spring onion, and za’atar pesto with crispy fried onions by Noorish By Noor.
Life updates: Ever since the pandemic began, I’ve been in mega work mode. Although part of me really enjoys it, I have definitely let some habits fall by the wayside, and I can feel it affecting me. Time to switch it up! I’ve begun getting back into journaling, eating outside in the morning, and easing my day instead of jumping right into work. Cliché, I know, but it truly makes a difference, and that’s why everyone always raves about it! I also want to get back to meditating, and I would love to listen to some interesting/informative podcasts again, ones that really make me think. Welcoming any recs in the comments!
I’m back with the galettes! Had to make a sweet, summery one before the season ended. This one uses the same Tartine dough I always use, but I sprinkled some sugar and sliced almonds on top of the crust to give it some extra pizazz. I used blueberries and raspberries to accompany the peaches, but you can use blackberries or strawberries if you want to also!
I don’t like my desserts super, super sweet, and if you're like that too, you’ll love this one! If you want it to be sweeter, sprinkle extra sugar on the crust and mix in more honey into the filling.
Peach and Berry Galette with Almond Sugar Crust
Ingredients (makes 1 galette)
1/2 teaspoon salt
1/3 cup very cold water
1 1/2 cups plus 1 tbsp all-purpose flour
1 stick butter + 2 ½ tbsp (10 ½ tbsp total) unsalted butter, very cold
2 peaches, cut into thin slices
1 1/4 cup raspberries
1 1/4 cup blueberries
1/2 tsp honey
1/4 tsp cinnamon
1 egg, beaten
1 tbsp sugar
1/4 sliced almonds
1. Mix the salt into your very cold water. Cut your very cold butter into 1-inch pieces (I like to stick it in the freezer right before using it).
2. Add the flour and butter pieces to a food processor, and pulse until butter is in pea-sized pieces. Drizzle in the cold salted water and pulse until a ball forms. Transfer to a flour-lined work surface, and form into a 1-inch thick disk with your hands. Wrap with plastic, and chill in the fridge for at least 2 hours. Let cool slightly before working with the dough.
3. Preheat your oven to 425 F. When you’re ready to use the dough, use a rolling pin to shape it into a rough circle, about 1/8 inch thick. It’s okay if the shape isn’t perfect. Transfer the dough carefully to a parchment paper-lined baking sheet.
4. In a large bowl, toss the peaches and berries with honey and cinnamon. Arrange the peach and berry mixture on the center of the dough, allowing a 3-inch border for the crust. Fold the edges of the dough up and over the filling, pleating the dough as you go around. Brush the crust with the beaten egg, and sprinkle with sugar and sliced almonds. Bake for 30-35 minutes or until the crust is golden brown.
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