Thursday, September 1, 2011

Sway with Me

I was exposed to a lot of new dishes, well new to me, while in Ohio with Jim this summer: tater-tot potato salad, pretzels with cool whip salad and beef manhattans. While all of these dishes require further explanation there was one dish that was inspiring. It is a dish I have known my whole life and you have too. Canned peaches with cottage cheese. My sister-in-law ordered it. It was a ‘didyoujustreallyorderthat?’ moment. I cannot tell you the last time I saw that dish, I suspect it was on a conveyor belt in the 1980s.

Sometimes this dish comes on a wilted piece of lettuce and maybe with a maraschino cherry on top. Who came up with this? Why is it comfort food? Is it dessert or is it a salad? I find this dish bizarre but people love it and it certainly endures decades of food fads. So, I’ve reworked it, dare I say modernized it? Hopefully my sister-in-law will try it. Much like the original it isn’t dessert and it isn't truly savory either. I don’t really know what it is besides good.

Peach-Basil-Goat Cheese Galette - Serves 6

Pate Brisee (adapted from the Bouchon cookbook)

2 1/4 cups flour

1 teaspoon kosher salt

8 ounces (2 stick or 16 tablespoons) cold, unsalted butter

1/4 cup ice water

1/2 teaspoon of lemon zest


Goat Cheese Filling

4 oz. goat cheese

6 tablespoons whole milk ricotta cheese

1 large egg, beaten

2 tablespoons basil chopped

Peach Topping

2 large firm peaches (skins removed)

1 teaspoon sugar
juice of half a lemon
1 tablespoon basil chopped
1 egg white beaten (egg wash)

Make the dough a day ahead. Place 1 cup flour in salt in standing mixer with dough hook attachment, turn on low and add the butter in a handful at a time, in about 4 batches, increase to medium speed and when butter is incorporated, stop machine, scrape down sides or dislodge dough from mixing arm, turn on to low again and slowly add in remaining flour, followed by the water, mix until just incorporated. Remove and divide in to two, wrap one disk in plastic wrap and freeze for later use. Return the other half to the mixer and add in the lemon zest, turn on low until incorporated. Shape in to a disk, wrap in plastic wrap and refrigerate overnight.

Boil a small pot of water. Score an ‘X’ in the bottom of each peach place them in boiling water turn off the heat, put the lid on and let them sit in the hot water for 2 minutes.. Place in an ice bath to cool. Remove the skins from the peaches. Slice the peaches in quarters, slice in to 1/8” slices and place in a bowl, toss with sugar, lemon juice and basil.

Using a mixer combine the goat cheese, ricotta and egg. Fold in the basil.

Roll out the dough on a floured surface to 10’-12” in diameter, place on parchment on a baking sheet, spread the cheese mixture in the center of the dough staying clear of the outer 1.5”. Arrange peaches on top. Roughly fold over the edges and brush with the egg wash. Bake at 375 for 35 minutes. Remove from oven let cool on the baking sheet on wire rack. Take care when transferring it to a plate or cutting board, the pastry is very flaky.


  1. Hi Morgan,
    Tested this recipe as part of the Food52 Editor's Pick's Smackdown. So fresh and interesting, a pleasure to make.

    Enjoyed it so much I'd like to include the recipe on my blog (, with appropriate credit & link-back to your site of course. If you're good with that, it would run tomorrow, along with my pic of this pretty pastry. Let me know.
    ~ Corinna (Food Gypsy)

  2. I'm so sorry I just got this message. Please feel free.