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: