para 1 galette
sexta-feira. dia de jogo de selecção nacional de futebol. aqui mesmo, nesta terra! portugal vs irlanda do norte.
somos três para almoço. a espanhola vem visitar o doente. o pobriño. a família reunida mais uma vez. num serão regado com tapas e iguarias portuguesas. mas terei que fazer uma sobremesa. vi esta receita no blog little upside down cake e decidido ficou. duas alterações à receita: sem amoras e açúcar de alfazema (que já publiquei aqui a receita!).
ah, quanto ao jogo, continuo na minha: portugal está de tanga e a selecção fica hospedada no hilton!
(adaptado de little upside down cake - peach and blackberry galette)
70g de manteiga sem sal (à temperatura ambiente)
210g de farinha
uma pitada de sal
2 gemas
60ml de leite
3 ou 4 pêssegos, cortados em fatias
2 c. de sopa de açúcar de alfazema
Num recipiente, misturar a manteiga, a farinha, o sal até obter migalhas finas. Depois as gemas, uma de cada vez e bater bem e de seguida o leite.
Numa superfície enfarinhada por a mistura, moldar a massa de forma a que fique em bola, embrulhar em película aderente e deixar no frigorífico durante pelo menos uma hora.
Quando a massa estiver pronta, desenrolar em papel vegetal e moldar a massa tipo tarte. Por o pêssego no centro da massa e ir amassando as bordas para dar aquele efeito.
Polvilhar com o açúcar de alfazema e colocar no forno previamente aquecido, a 200º. durante 35 minutos, até a massa estar bem cozinhada e ligeiramente dourada no topo.
for 1 galette
friday. portugal national team will play. right here. portugal vs northern ireland.
there are three of us for lunch. the spanish girl comes to visit the sick. the pobriño. family together once again. some tapas and portuguese food. but i need a dessert. i saw this recipe at little upside down cake and was decided. two changes to the original recipe: no blackberries and some lavender sugar (have already published in the blog!).
ah, about the game i keep mine: portugal is poor and the national team stayed at hilton.
ingredients:
(adapted from little upside down cake - peach and blackberry galette)
70 g unsalted butter (at room temperature)
210g de flour
a pinch of salt
2 egg yolks
60 ml milk
3 or 4 peaches, sliced
2 tbsp. lavender sugar
On a bowl, mix the butter, flour, salt until you get fine crumbs. Then the egg yolks, one by one and mix very well and then the milk.
On a floured surface put the mixture, shaping the dough until you get a ball, wrap with some cling film and leave it to cool in the refrigerator for at least one hour.
When the dough is ready, unroll it on a baking paper and shape it like a pie. Put the peach slices in the center and kneading the edges to give the effect.
Sprinkle some lavender sugar on top and bake, in a preheated oven at 200 Celsius degrees, for 35 minutes, until the pastry is well cooked and slightly golden on top.
there are three of us for lunch. the spanish girl comes to visit the sick. the pobriño. family together once again. some tapas and portuguese food. but i need a dessert. i saw this recipe at little upside down cake and was decided. two changes to the original recipe: no blackberries and some lavender sugar (have already published in the blog!).
ah, about the game i keep mine: portugal is poor and the national team stayed at hilton.
ingredients:
(adapted from little upside down cake - peach and blackberry galette)
70 g unsalted butter (at room temperature)
210g de flour
a pinch of salt
2 egg yolks
60 ml milk
3 or 4 peaches, sliced
2 tbsp. lavender sugar
On a bowl, mix the butter, flour, salt until you get fine crumbs. Then the egg yolks, one by one and mix very well and then the milk.
On a floured surface put the mixture, shaping the dough until you get a ball, wrap with some cling film and leave it to cool in the refrigerator for at least one hour.
When the dough is ready, unroll it on a baking paper and shape it like a pie. Put the peach slices in the center and kneading the edges to give the effect.
Sprinkle some lavender sugar on top and bake, in a preheated oven at 200 Celsius degrees, for 35 minutes, until the pastry is well cooked and slightly golden on top.
