{"id":41311,"date":"2016-07-22T16:41:14","date_gmt":"2016-07-22T20:41:14","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41311"},"modified":"2016-07-22T16:41:14","modified_gmt":"2016-07-22T20:41:14","slug":"earl-grey-peach-galette%e6%a1%83%e3%82%a2%e3%83%bc%e3%83%ab%e3%82%b0%e3%83%ac%e3%83%bc%e7%94%b0%e8%88%8e%e3%83%91%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41311&lang=en","title":{"rendered":"Earl Grey Peach Galette
\u6843\u30a2\u30fc\u30eb\u30b0\u30ec\u30fc\u7530\u820e\u30d1\u30a4"},"content":{"rendered":"

\"53\"<\/p>\n

Galette is one of my favorite desserts to eat and make.<\/p>\n

It’s easy to make, you don’t have to worry about making it perfect, and I love the rustic look.<\/p>\n

Exactly my kind of baking.<\/p>\n

\"42\" \"43\"<\/p>\n

\"41\" \"40\"<\/p>\n

First you make the crust.<\/p>\n

I wanted to flavor my crust, but I didn’t know exactly with what.<\/p>\n

When that happens, I often go to my tea bar for inspiration.<\/p>\n

And it came to me. Earl Grey!<\/p>\n

I ground earl grey leaves finely and added a good amount to the crust.<\/p>\n

It smelled amazing!<\/p>\n

\"60\"<\/p>\n

The crust was filled with sweet yellow peaches with a sprinkle of currants.<\/p>\n

Isn’t this pretty?<\/p>\n

I know I said this many times, but I LOVE currants.<\/p>\n

\"55\"<\/p>\n

\"61\"<\/p>\n

Earl grey flavored buttery crust, sweet peaches, and tart currants,<\/p>\n

This is absolutely delicious!<\/p>\n

 <\/p>\n

\"38\"<\/p>\n

\"64\"<\/p>\n

It’s also super tasty when served with slightly sweetened Greek yogurt.<\/p>\n

\"55\"<\/p>\n

Earl Grey Peach Galette<\/strong> adapted from this recipe<\/a><\/p>\n

crust
\n– 1 and 1\/3 cup all purpose flour
\n– 1 tablespoon ground earl grey
\n– 1 tablespoon sugar
\n– 1\/2 teaspoon salt
\n– 1 egg
\n– unsweetened yogurt enough to make 1\/3 cup with an egg
\n– 1 stick butter, cut into small pieces
\n– cold water
\nfilling
\n– 2~3 cups sliced peaches
\n– 1\/2~2\/3 cup sugar
\n– pinch of salt
\n– lemon juice from 1\/2 lemon
\n– 3~4 tablespoons cornstarch
\n– 1\/4 cup currants
\negg wash (1 part egg + 1 part yogurt)<\/p>\n

1. Make crust. combine all the ingredients except for butter and cold water. Add butter and then water and process in a food processor. Take it out. Form a disk. Refrigerate for a few hours.
\n2. Make filling. Combine all the ingredients except for currants.
\n3. Roll out the dough. Place the filling mixture. Fold the edges. Sprinkle currants. Brush egg wash on the crust.
\n4. Bake in 400F oven for 40~45 minutes or until the crust is golden.<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Galette is one of my favorite desserts to eat and make. It’s easy to make, you don’t have to worry about making it perfect, and I love the rustic look. Exactly my kind of baking. First you make the crust. I wanted to flavor my crust, but I didn’t know exactly with what. When that […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-41311","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41311"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41311\/revisions"}],"predecessor-version":[{"id":41334,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41311\/revisions\/41334"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}