|peace out summer|
We might be Portland newbies, but the people and the food have already made this feel like our forever home.
Since arriving, we have been attending a weekly meditation group with our two PDX besties J. and S. For the past year the group has been meeting regularly to sit in support of their good friend and fellow meditator who has been fighting cancer. Despite the intensity of the past year and the closeness of the group, they welcomed us with open arms and this past Sunday we got to celebrate the year anniversary of the group with an incredible potluck dinner. And because I'm me, I made dessert. Summer and its fruits are finally at their end and so a simple tart highlighting the delicious ripeness of almost-past-their-prime peaches and plums seemed like the thing to do. And because of the un-fussiness of the company, an even simpler galette seemed the way to go. Easy, not too sweet, and so satisfying. Of course all I wanted to do was heave vanilla ice cream on to it, but we're going easy on the pro-inflammatory foods these days. Also, I forgot to buy some.
peach & plum galette
2 cups Bob's Red Mill all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup Earth Balance vegan, soy free buttery sticks cut into chunks
6-8 tblsps cold water
3 large ripe peaches cut into slices, skin on
3-4 large plums cut into slices, skin on
1 tblsp lemon juice
2 tblsp coconut sugar
Preheat oven to 375 degrees
Combine first 5 ingredients in a food processor until they form a ball. Remove and roll into a 12-14 inch circle on a piece of lightly floured parchment.
Combine fruit, lemon juice, and 1 tblsp sugar in a mixing bowl. Pour onto rolled out crust leaving a 2 inch section free. Fold section up. Most of the fruit should remain exposed. Melt remaining approximately 1 tbsp of Earth Balance and brush on exposed crust. Sprinkle sugar. Move parchment carefully on to baking sheet.
Bake for 35-45 minutes depending on oven.