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Lemon Pate Brisee flour kosher salt butter water lemon zest flour peaches goat cheese milk Ricotta egg basil peaches sugar basil egg
Viewed: 43 - Published at: 9 years agoIngredients
- 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
- flour
- 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
Method
- Make the dough a day ahead. Place 1 cup flour in salt in standing mixer with dough hook attachment, turn on low and add the butter in a handful at a time, in about 4 batches, increase to medium speed and when butter is incorporated, stop machine, scrape down sides or dislodge dough from mixing arm, turn on to low again and slowly add in remaining flour, followed by the water, mix until just incorporated.
- Remove and divide in to two, wrap one disk in plastic wrap and freeze for later use.
- Return the other half to the mixer and add in the lemon zest, turn on low until incorporated. Shape in to a disk, wrap in plastic wrap and refrigerate overnight.
- 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.
