Peach, Cherry and Bacon-Glazed Pecan Galette
- ¼ cup infused bacon fat, melted
- 1 egg white
- ¼ cup brown sugar
- 2 cups pecan pieces
- ½ teaspoon salt
- ¼ teaspoon Cayenne pepper
- 1½ cups unbleached flour, divided use
- 7 tablespoons sugar, divided use
- ¼ teaspoon salt
- 1¼ sticks cold, unsalted butter, divided use
- ¼ cup ice water
- 4 large ripe peaches, unpeeled, cut into ½-inch wedges
- 1 cup cherries, pitted, halved
Heat oven to 425 F. Add bacon fat to jellyroll pan, tipping to coat entire bottom of pan.
In a medium bowl, beat egg white until foamy. Add brown sugar, blend well and add pecans, salt and Cayenne pepper; stir to coat nuts. Transfer to pan and distribute evenly.
Bake until the nuts are crispy and browned, about 20 minutes, stirring every 10 minutes. Cool on pan.
In a medium bowl, combine 1¼ cups flour, 4 tablespoons sugar and salt. Cut 1 stick butter into 16 pieces and add to flour. With a pastry blender or your fingers, work butter into flour until it resembles coarse meal. Add ice water and mix until the dough just begins to come together. With hands, gather dough and roughly shape into ball. Wrap in plastic and flatten into disc. Refrigerate until firm, about 30 minutes.
Combine peaches, cherries, remaining ¼ cup flour and 3 tablespoons sugar in medium bowl; toss gently to combine.
Heat oven to 350 F. On floured surface, roll dough into a loose circle about ⅛ inch thick and 13 inches wide. Uneven edges are OK. Carefully transfer to baking sheet.
Spoon fruit onto crust, leaving 2-inch border. Fold crust up and over the outer edge of fruit. Cut remaining 2 tablespoons butter into small bits and scatter over fruit. Chill in the freezer for 20 minutes before baking.
Bake until fruit is bubbling, 20 minutes. Reduce temperature to 375 F and return to oven until crust is golden, about 30 minutes. Scatter 1 cup of pecans over top; Makes 6 servings, each about 23 mg THC based on a 15 percent strain.
Recipe by Laurie Wolf