We finished seeding the wheat last week so I thought it appropriate I post the recipe for my favorite whole wheat crust. This is a family recipe that I often adapt with different ratios and flour types. I use the recipe shared here mostly for galettes since the wheat I use is stone ground straight from the field. The result is a grainy and rustic crust. Perfectly suited for a galette.

Ripe juicy peaches are the fruit of choice. But other stone fruits like plums, nectarines, or pluots are equally delicious substitutes. Since stone fruit season is near its end, apples might be the better option. Basically this is whole wheat crust recipe that can easily be adapted to suit the different fruit seasons.

I added a dash of ground tamarind to this peach galette. I first experienced tamarind while celebrating my sister’s marriage in the Yucatan. I had never heard of it let alone tried it. But if it was in the margarita form I was sure to take a liking to it! And indeed I did. Tamarind is a tree indigenous to tropical Africa but because of its many uses has spread worldwide in tropical and subtropical zones. The tree produces an edible, pod like fruit that is best described as both sweet and sour. I purchased my tamarind from Butterfly Herbs in Missoula, MT. A must stop for me every time I am in the area. The store has a whole wall showcasing a large variety of spices, teas, rubs, coffees, you name it.

Peach and Tamarind Galettes // makes 2 galettes and serves about 8 to 10

Crust

2 2/3 c. flour
1 c. shortening
1 tsp. salt
1 beaten egg for egg wash

Filling

6 ripe peaches
4 Tbs. honey
2 Tbs. tapioca flour
2 tsp. tamarind

Preheat oven to 400 F.

Cut the shortening into the flour with a butter knife until incorporated and about pea size. Add 7 to 8 Tbs cold water. Start with 5 Tbs. Continue to cut until flour, shortening and water come together. Add more water until it is sticky, but not too sticky. To check the dough, pinch with your fingers. If it stays together its done, if it falls apart it needs more water. Using your hands, form dough into a ball. Divide in two.

Lightly flour working surface and rolling pin. Roll out two crusts. I sometimes place a sheet of parchment paper on the counter with a little flour and roll out dough on parchment paper. Then the dough can be easily transferred to a baking sheet.

In a glass mixing bowl, core and thinly slice peaches. Add honey, tapioca flour, and tamarind. Mix so all peaches are coated.

Leaving a 2-inch border around edge, arrange peach slices close together in a circle on the dough. Arrange the remaining peaches in a smaller circle in the center. Fold the border partially over the filling, pleating the dough in loose folds. Brush the folded dough with a beaten egg. Slide the galette with the parchment onto a baking sheet. Bake the galette until the pastry edge is deep golden brown and inside is bubbling, 30 to 35 minutes.

I served warm with a dollop of plain Greek yogurt and a sprinkle of equal parts ground tamarind and sugar.