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I woke up to a windy, cold, rainy, and otherwise nasty weekend. The only motivation for me to get out of bed was to bake something warm, full of fruit, and, for a change, with minimal sugar. Blueberry and peach galettes with a multi-grain pate brisee was perfect!

 

Multi-grain Pate Brisee

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup oats
2 tsp sugar (only 2!)
1/2 tsp salt
1/2 tsp baking powder
6 tbsp cold butter, cut into pieces
1/2 cup milk

Combine all ingredients except the oats and milk in a food processor. Pulse to blend. Add milk, just until the mixture comes together. On a clean surface, spread out the oats. Quickly and gently knead the oats into the tart dough. Wrap in plastic wrap and refrigerate for about an hour.

Blueberry filling
1 1/4 cup blueberries (I used frozen, because it’s winter here)
1 tbsp corn starch
2 teaspoons sugar
1 tsp lemon juice

Peach filling
1 1/4 cup peaches, chopped (again, I used frozen fruit)
1 tbsp cornstarch
2 tsp sugar
1 tsp lemon juice
1 1/2 tsp ground ginger
1 tsp cinnamon

Split the tart dough in half, and roll each into a circle, roughly 1/4″ thick. Place fruit mixture into the center of the dough (you can mix the fruits, if you want!) and fold up the tart dough. It will not cover the fruit, but will have many folds.
Brush with an egg wash (one egg plus one yolk with a pinch of salt), dust with cinnamon and sugar, and bake at 350 F until golden and crisp. Eat warm, or wrap in plastic wrap and save for later. The galettes will be good for 2-3 days only.

I’m pretty happy with these photos! I think they are my best food photography yet. Any thoughts or comments? Anything I should change? Is it obvious that I boosted the saturation and contrast a bit? Probably… but I think it looks tasty! Anything to make (frozen) peaches brighter and juicier can’t be bad, right? =)

Natural lighting ROCKS! Except for some of the shadows caused by the huge freakin’ pine tree in front of my window… it might become a problem when it fills out and blocks all the sunlight!

Still on my homemade pudding kick. It’s so simple to do, I just have to experiment with flavours. Obviously, chocolate and peanut butter isn’t much of an experiment. It’s well-established fact that the two go together. But since I’ve never had peanut butter pudding (not even from a box mix!) I thought I’d give it a go.

Nothing says “peanut butter” like a crocus…. right? Ok, not really. But I’m still trying to figure out some food photography stuff, and introducing some “props.” Your thoughts on the flower? The colour scheme?

 

Chocolate and Peanut Butter Layered Puddings

Peanut butter pudding:

1/2 cup sugar

5 tsp cornstarch

1/8 tsp salt

1 3/4 cups whole milk (don’t use anythign other than whole milk!)

1/2 cup heavy cream

1/2 cup smooth, natural peanut butter

1 tsp vanilla extract

In a saucepan, mix all the dry ingredients. Add milk and heavy whipping cream, and stir until the mixture boils. Let boil one minute, then add peanut butter. Return to a boil, and let boil one minute more. Remove from heat, and add vanilla extract. Let cool slightly.

Chocolate pudding:

6 tbsp sugar

2 tbsp cornstarch

2 tbsp cocoa powder

Pinch of salt

1 1/2 cups whole milk (again, only use whole milk)

1/2 cup whipping cream

4 ounces dark chocolate, chopped

1 tsp vanilla extract

Again, combine the dry ingredients in a saucepan. Add milk and heavy cream, and stir to a boil. Let boil one minute, then add chopped chocolate. Return to a boil, and boil for one minute. Remove from heat and add vanilla. Let cool slightly.

Whipping cream

1 cup cold whipping cream

1 tbsp sugar (optional)

Whip the cream with the sugar until soft peaks form.

In a wine glass (or other glass container), fill 1/3 of the way with peanut butter pudding, 1/3 with chocolate pudding, and 1/3 with whipping cream. Or alternate this in any way you see fit for dramatic effect.

The peanut butter pudding can be overpowering, so try to use a little more chocolate pudding to the peanut butter pudding.

I promise the next post will not be about pudding. Enjoy!