This was a recipe from Food52 that popped into my email box
this August. I decided I needed to finally make a homemade pastry, buy a box of
peaches at Costco, and use some of the basil on my back porch. Make this pastry
the day before and keep it in the refrigerator.
Lemon Pate Brisee (adapted from the Bouchon cookbook)
- 2 1/4 cups flour
- 1 teaspoon kosher salt
- 8 ounces cold unsalted butter, cubed
- 1/4 cup ice water
- 1/2 teaspoon lemon zest
- Extra flour for rolling out the pastry
I used Christopher Kimball's technique which was similar to
one I learned years ago in a Cuisinart class at Capwell's in El Cerrito, CA.
It's just so easy to make pie crust in the in the food processor using very
cold butter. Have a 1/4 cup of water with ice and measure it out right before
mixing. Be sure to have the butter frozen and cut it into 1/4 inch cubes
with cleaver. Add the lemon zest to the butter.
Add 2-1/4 cups flour to the bowl of the food processor with
1 tsp. salt.
Toss in the butter and lemon zest and process with pulsing
about 12 times until you have a cornmeal texture. Quickly pour in the ice water
until mixed. Remove quickly to a plastic bag (not ziploc) and press the pastry
tightly together into a large wafer shape in the bag. Tightly wrap this and
place it in the freezer for a few moments and then refrigerate overnight.
Cheese Filling and Peaches
- 4 ounces goat cheese
- 6 tablespoons whole milk ricotta
- 1 extra large egg
- 2 tablespoons basil, chopped
- 2 large peaches, skins removed
- 1 1/2 teaspoons sugar
- juice of 1/2 a lemon
- 1 tablespoon basil, chopped
- 1 egg white. beaten
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.
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.
