Monday, September 30, 2013

Nectarine and Blueberry Galette at the Farm


In this episode I went to Vermont for the CheeseMakers Festival and I stayed with my favorite cheese maker, Allison Hooper from Vermont Creamery, a family owned business. During my stay I decided to invite her to re-make the dessert she served me at dinner : A wonderful Nectarine and Blueberry Galette using her own butter in the galette crust. I've been using Allison's products for so many years that we've developed a relationship pretty much based in butter, crème fraîche and mascarpone ;) To me there is nothing like getting to know the people behind the things that I consume, putting faces in those products makes me value each item with a lot of care and respect.



In case you don't know, crème fraîche is also known as "european sour cream" very similar to regular sour cream because both are created by fermented cream but crème fraîche has a milder flavor because it's not left to "ripen" for as long as regular sour cream. The final product has a much more delicate flavor.



For the Gallete (free form fruit tart) you can add any fruits you'd like but just be careful with certain   berries that releases too much water when baked such as strawberries. A Gallete consists in a patte sucree crust with roughly chopped fruits inside, so rustic that it's quite charming specially when you make it at a farm like I did.

To me Vermont is responsible for some of the best dairies you can find in the US and the fact that it's so close to NY is another plus because I know that the products that I buy from there didn't have to travel too far to get to my plate which means less energy involved in the process.

Ingredients:
crust:
1 3/4 cup flour
1 tbsp granulated sugar
100g cold butter (if not salted add a pinch of salt)
1 egg and enough water over the egg to make 1/4 cup
filling:
4 nectarines
1 cup blueberries
2 tbsp granulated sugar + for sprinkling
2 tbsp crème fraîche, sour cream or heavy cream to brush on the crust (you could also bush an egg yolk).

My weekend at Allison's house consisted in cheeses everywhere (even by the pool) and some quality time around her family and her garden. I love to get out of the city sometimes just to reconnect with mother nature and there was the perfect place for me to do that as you can see in the next photos:




46 comments:

  1. looks delicious and Vermont is so beautiful!

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  2. Hi, can I put apples and strawberries instead of the fruits you have used?

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    Replies
    1. Absolutely. The strawberries releases a lil bit too much of water but if you add it with another fruit it will work great!

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  3. I love watching you! So much fun!

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  4. Oi Raiza!
    Que lugar mais lindo! Aqui é a jscholemberg do instagram, te falei sobre o livro Galactolatria. Sabe, nesse livro eles falam das coisas horríveis que acontecem nas grandes indústrias de leite. Isso me deixou muito chocada. Mas descobri que existem lugares onde os animais são tratados com o devido respeito e isso me tranquilizou =) Vou ficar em NY durante dezembro, janeiro e um pouco de fevereiro, quero muito conhecer as feiras e métodos de agricultura agropecuária dos quais vc fala no link sobre o que tem na sua geladeira (salvo engano). Gostaria de recriá-los aqui na minha região em Blumenau/SC. Parabéns pelo seu trabalho, lindona! Beijão

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  5. Raiza, o blog é demais! Imagino o trabalho que é fazer tudo sozinha, mas você realmente arrasa! Queremos posts mas frequentes!! Bjs! Helena

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  6. Ficou com um aspecto delicioso sem duvida :)

    Beijinhos

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  7. OMG! Yummy! I want to make that.... Thankies!

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  8. Que lugar maravilhoso, adorei o video, parábens!!!!
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  9. Oh my goodness . . . things like these are why I go to Weight Watchers. That looks so good :)
    Besides your fabulous dessert, your blog is always so incredible. The photography blows my mind.
    Watch out Martha Stewart, there's a new girl on the block!

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  10. Wonderful photos! I love Vermont, it was where I was moving to, but out of no where I thought of moving to Dominican Republic instead. Truly love the sleeping sheep photo!

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  11. Cuánto tiempo lo pones al Horno? Excelente todas tus recetas, me encantan! ;)

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  12. Hey Raiza you are becoming so rare.. each time I check your blog for new recipes. But no new update from you for so many weeks :( Seems like you are no more as eager as before in posting new recipes.. anyways..miss your videos. Tk care..

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  14. The photo the big table looks like a dream and the tart looks so scrumptious! Love that I just found your blog.

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    Replies
    1. Thank you, and yes, I really like that photo ;)

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  15. meu deus... eu engordei só de ver seu blog o.o
    que coisa mais linda, mais fofa, mais demais, mais... dá vontade de comer todos os posts hahahaha

    muito delicado seu trabalho, parabéns!! ^-^

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