Reckless is the second book by Selena Montgomery (aka Stacey Abrams) that I have read. After starting with the second book of the trilogy, I went back and read the first book, Reckless. Having already read the second book and having a general idea of how this one would end did take out some of the suspense, it was still nice to get to know Kell and Luke and see how the twisted web of events of the trilogy kicked off.
Unfortunately, it looks like the publish date for the final installment of the trilogy has been pushed back to accommodate Stacey Abrams full time job, so it may be a while before it is released. I look forward to eventually reading it and celebrating all the work that she has done for the state of Georgia and our country.
Keeping with the Georgia theme, I made a Peach and Blueberry Galette based on my favorite fruit galette recipe from Smitten Kitchen.
Peach and Blueberry Galette
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea or table salt
- 1 1/2 teaspoons granulated sugar
- 8 tablespoons cold unsalted butter, cut into pieces
- 1/4 cup plain yogurt or sour cream
- 3 to 4 tablespoons cold water
- 3 1/2 cups combined of thinly sliced peaches and blueberries
- Pinch of salt
- Juice of half a lemon or lime (optional)
- 1/4 cup granulated sugar
- 1/2 to 1 1/2 tablespoons cornstarch
Pastry: In a food processor, pulse the flour, sugar, and salt with the butter until the mixture resembles small peas. In a large bowl, combine the flour mixture with the sour cream and 3 tablespoons water and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill it in the fridge until firm, 1 to 2 hours or up to 4 days.
Filling: Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
Assemble galette: Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.
Bake galette: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.