It’s been absolutely lovely being home in Rhode Island. My older sister Nadia is also home for a couple of weeks and we have been having such a wonderful time doing what we do best: non-stop shopping and discovering new coffee shops in Providence. We have also enjoyed many days at home cooking. I have mentioned in my previous posts that she is a blogger as well specializing in beautiful recipes, photos and stories in her blog seen here. I like to think that we complement each other when cooking. She has her strengths and I have mine, but they always seem to come together harmoniously. I love the tedious work especially baking, while she is amazing at flavor combinations in savory dishes. It’s really a wonderful discovery process, I just wish we lived in the same city so we could do something together!
The other day we both had an itch to bake something. The pantry was minimal except for some beautiful stone fruit we had picked up at the farmers market the day before. I’m talking plump cherries, beautiful plums and ripe nectarines…oh the joy of summer produce. I got to work on the pate brisee, while she handled the flavors of the fruit combining lemon, vanilla, brown sugar, butter and cinnamon.
The result was a gorgeous stone fruit galette. The crust turned a golden brown, crisp from the sugar crystals and inside the fruit melted together into a tangy and almost jammy filling.
Your favorite pate brisee recipe (I use this)
1 cup cherries pitted
2 ripe nectarines sliced
3 ripe plums sliced
1 tsp cinnamon
3 tbs brown sugar
2 tbs lemon juice
1 tsp vanilla extract
pinch of salt
egg wash for brushing
1 tsp white sugar for sprinkling after the egg wash
confectioners sugar for finishing
Preheat the oven to 400F. In a bowl combine all the fruit with the sugar, cinnamon, lemon juice, salt and vanilla extract. Let sit for 10 minutes. Roll out the pate brisee into a 12 inch wide round and place on a baking sheet. Arrange the fruit in the center of the pastry dough to your liking. I piled the cherries in the middle and circled the nectarines and plum around in a fan formation. Fold up the sides of the pastry into the middle in a rustic manner and pinch to secure. Brush with egg wash and sprinkle with sugar. Bake for about 20 minutes until golden brown. Finish with confectioners sugar.
all photos and styling assisted by Nadia Wasti - http://fortheloveofyum.wordpress.com