This is a sponsored post written by me on behalf of Loblaws Companies Inc.. All opinions are 100% mine.
PEACH SEASON! Are you filling your carts, baskets, bags and pockets with all things peach? I know we are. My motto for the month is “put a peach on it!”. Salads, gazpacho, stuffed chicken, tacos… everything can benefit from a sweet & tangy bite of peach.
Ontario peaches are piling up on your local Loblaws grocery shelves, farmers markets and street-side vendors and if you don’t grab them soon, you’ll miss out on the produce jackpot! Look for peaches that are firm with a little “give” to ensure you’ve got the ripest picks. If you give it a sniff, it should smell peachy and ripe. Keep in mind the 2 major variaties of peaches – Clingstone and Freestone. Clingstone are a real pain to pull the pit from so these are best for straight up chowing down on. Freestone peaches are better for baking & slicing since the pit is much easier to remove.
Now that you’ve picked the perfect basket of peaches, let’s talk GALETTE! This beautiful and simple rustic tart showcases peaches wrapped in a spelt flour crust that’s just ever-so sweet. It’s topped with a tangy sweet chèvre that plays up the tang in the peaches and really compliments the sweet, juicy peaches.
Now that you have a recipe to get going on, GRAB THOSE PEACHES! And if you share your photos on Instagram of your Ontario peaches, Loblaws Ontario will give you the chance to WIN your groceries (up to $250). See below for details and happy peaching!
- Follow @LoblawsON on Instagram (please ensure that your Instagram account is public)
- Upload an original picture to your Instagram page highlighting the monthly Food Alert Item (July is Sockeye Salmon, of course)
- Include the campaign hashtags #WeLoveFood and #ShareTheFoodLove
And if you’re looking for even more recipe ideas and inspiration, check out these inspired recipes using Ontario peaches
Spelt Peach Galette with Honeyed Chèvre
makes 1 large galette
1 cup All Purpose Flour
1 cup Spelt Flour
1 tbsp cane sugar
pinch fine sea salt
2/3 cup cold unsalted butter, cut into cubes
4-6 tbsp ice water
5-6 large ripe Ontario peaches (about 2 cups sliced), pitted and sliced
2 tbsp-1/4 cup cane sugar, depending on ripeness of peaches
1 tbsp fresh squeezed lemon juice
2 tbsp cornstarch
1 egg, lightly beaten
1 tbsp cane sugar, for garnish (optional)
1/4 cup fresh goats cheese
1 tbsp honey
In a large bowl, whisk together the flours, sugar and salt. Cut the butter into the flour mixture until pieces are no bigger and pea-sized and it’s a sandy texture that holds together when you pinch it. Add in 2 tbsp of the ice water and stir with a wooden spoon, adding more ice water 1/2 tbsp at a time until it comes together in a ball of dough. Press the dough into a disc between two sheets of parchment and chill for 1 hour in the fridge.
Preheat oven to 400.
In another bowl, mix the sliced peaches, sugar (add 2 tbsp if your fruit is very ripe and sweet, more if it’s tart), lemon juice and cornstarch. Mix until cornstarch and sugar have dissolved.
Once chilled, dust a surface with flour and roll the crust into a circle 14–16″ in diameter, dusting dough with flour as needed to prevent sticking. Place on a parchment lined baking sheet. Spoon in the filling leaving a 2″ border all the way around. Fold dough over itself to contain the filling.
Brush the exposed crust with the egg wash and sprinkle with cane sugar, if using. Bake for 20 minutes, rotate pan and bake for another 20-25 or until the crust on top is light golden brown. Stir together the chevre and honey and dollop over the galette or slice first and serve with the chevre.