Wednesday, September 30, 2009
Bacon Peach Galette with Arugula and Other Stuff
This is based on Josh & Annette's giant gallette which they brought to the picnic back in august. Here's Josh's original recipe; I became re-enamored of bacon after buying some to go in my bean milk the other week.
3 small onions, julienned
3 large peaches, cut into slices
4 or 5 pieces of bacon, I used Nieman Ranch dry-cured
1 T mixed rosemary & thyme, minced
pinch of salt
a handful of arugula
about 4 oz. of some type of nutty semi-hard cheese, cut into thin slices. I used a stinky old piece of abondance and a few chips of sheep's-milk gouda. Muenster, pepper jack, ossau-iraty, or some types of mellow blue cheese would also be good picks, as would some good parmesan.
1 recipe of pastry for a 2 crust pie, I used this one, but of course, I used butter rather than shortening.
Have your crust made up before you start the filling. I made mine the night before, which I think I will not do again if I'm not trying to save time. Refrigeration makes the dough harder to deal with. Just my opinion.
A word about the peaches. I had some sort of disappointing ones. If you get some with bitter skins, peel 'em first!
Preheat the oven to 400.
Cook the bacon until it's crispy, then pour off all but about 2 T of fat. Chop the bacon roughly and reserve.
Caramelize the onions in the fat on medium-high heat. Stir sometimes to prevent burning. Browning is good, burning no. A pinch of salt helps, also Josh suggested a pinch of sugar of you want to jazz up the caramelization process. I got pretty good results without the sugar, I imagine it depends on the onions somewhat.
When the onions are mostly transparent with lots of gooey brown stuff, throw in the herbs, bacon and peaches. You don't really want to cook the peaches so much as just get them hot through. When everything is thoroughly hot, check for salt, and remove from heat.
Roll the dough out into a circle about 14 " across. It really helps to roll it on a big sheet of parchment, that gives you something to handle it by when you're trying to get it on and off the baking tray. Or, as I did, use a pastry cloth for rolling, then flop it onto a bit of tinfoil. Pour half the filling onto the crust, lay on a handful of arugula, most of the cheese, the other half the filling, a few more sprigs of arugula and the rest of the cheese. Loosely fold up the crust and slop on an eggwash if you want it to look like the picture.
My pie took a good half hour to cook. I think Josh's times are because he uses a convection oven which will speed things up a lot. I might turn the heat up to 425 or 450 to get it browner at the end.
If you can stand to, let it get cool before serving, so the filling doesn't all just ooze out.