But I am not saying I don't enjoy this amazing weather fully! I want to take it all in and keep some of it in a little secret reserve so I can use it when times are grey and dull again.
And what better way to take it all in than eating a lot of beautiful stone fruits! Cherries, peaches, apricots, nectarines... So flavoursome and concentrated with sunshine.
This is definitely a different galette than the galettes de blé noir I mentioned recently in a blog post but I decided to stick with buckwheat flour so the flavour is here.
The fragrance of the cooked peaches traveled in the whole apartment and it was just so wonderfully fitting this beautiful weather. Their perfume was already amazing as they were sitting in a fruit bowl in the living-room but the cooking process really intensified it. Let's cook and enjoy a Summer dessert!
Ingredients (serves 4 to 6)
For the buckwheat shortcrust
200g buckwheat flour
100g cold unsalted butter (diced)
50g cold water
3 peaches (sliced)
40g ground pistachios (I made my own by grounding unsalted roasted pistachio nuts with a pestle and mortar)
zest and juice of 1 lime
1 tbsp light brown muscovado sugar
1. Put the buckwheat flour and diced butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre. Pour in the water and knead the ingredients together quickly. Form a ball, wrap it in clingfilm and leave in the fridge for at least 30 minutes.
2. Preheat the oven to 180ºC.
Get a large tart tin (30cm diameter, with a removable bottom if possible) or a baking tray ready. If you are using a baking tray, line it with baking paper.
Dust a large flat surface with some buckwheat flour. Roll out the dough (about 2mm thick). Cut a 30cm diameter circle and place it delicately in the tart tin or on the baking tray.
3. Put the peach slices, ground pistachios, zest and juice of the lime in a bowl. Gently toss the ingredients together.
Arrange the peach slices in the middle of the dough (keep it within a 20cm diameter circle in the centre, you should end up with a 5cm edge of dough). If some pistachios and lime remain in the bowl, put it over the fruit. Sprinkle the sugar over the slices.
Fold the edge of the dough to form the galette.
Place the dish on the middle shelf of the oven and bake for 30 minutes (the crust should be golden).
Let it cool down before serving. This is delicious eaten on its own, but I wouldn't say no to having it sitting in the sunshine with a glass of refreshing iced tea.