Rosie Hawthorne: Welcome, June, life’s a peach!

By on June 18, 2014

060With the approach of summer, I look forward to the first Georgia peaches of the season, followed by South Carolina peaches. Don’t ask me to choose between the two. I am more than happy to accept either. And if any of my friends and neighbors have extra peaches this summer, please call me. I’ll take them off your hands, plus bake something peachy for you!

My first offering is an extremely versatile galette. What is a galette, you ask? A galette, or crostata, is like a tart, only not as fussy. It’s a free-form tart that’s filled with fruit, and then the dough is draped over itself to make a rustic pastry.

The beauty of the galette is that it’s a vehicle for so many seasonal fruits. Your fillings could be peaches, strawberry and rhubarb, or blackberries, blueberries, and strawberries; or, instead of sweet and fruity, you could go the savory route. So many possibilities!

gallettePeach Galette
1 ½ cups flour
2 TB sugar
½ tsp Kosher salt
6 TB cold unsalted butter, small dice
4 peaches, peeled, pitted, and sliced
1/4 cup dark brown sugar
¼ tsp cinnamon
½ tsp vanilla
2 TB flour
1-2 TB cream
1-2 TB turbinado sugar
5-6 pats of butter

In a food processor, pulse the flour, sugar, and salt. Add in butter and continue to pulse until you have a crumbly mixture. Add in water and pulse until evenly moistened. Transfer dough to lightly floured work surface and form into a ball. Pat into a disk, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

While the dough is chilling, prepare the filling. Toss the peaches with the brown sugar, vanilla, cinnamon, and 2 TB flour.

When dough disk has chilled, roll it out to a 12-inch circle. Transfer dough to a parchment-lined rimmed baking sheet. Mound the peaches and juice in the center of the dough, leaving a 2-inch border around. Drape the dough up and over the peaches, leaving the center open. Refrigerate until chilled, at least 30 minutes.

Brush dough with cream, then sprinkle turbinado sugar over. Dot fruit filling with butter pats. Bake in a 425° oven for 35 minutes, or until golden brown.

My next peachy offering is a peach flaugnarde. A flaugnarde is a baked French dessert, made with fruit suspended in a pancake-like batter. It is similar to a clafouti, the difference being a clafouti is distinctly made with cherries, while a flaugnard is made with pretty much any other fruit.

Both are deliciously simple to make and simply delicious to eat.

peach2Peach Flaugnarde
5 ounces skim milk
5 ounces heavy cream
⅓ cup sugar
3 eggs
1 TB vanilla
Kosher salt
½ cup flour
3 cups peaches, peeled and sliced (4 peaches)
juice of ½ lemon
⅓ cup sugar
powdered sugar

Heat oven to 350°.
Peel and slice peaches and add slices to lemon juice. Toss to coat.
In a blender, process the milk, cream, ⅓ cup sugar, vanilla, salt, and flour.
Pour a ¼-inch layer of the batter in a buttered 8-inch square baking dish.
Bake until a film of batter sets in the pan, about 7 minutes.
While the bottom layer bakes, drain the peaches.
Remove the batter from oven and spread peaches over top.
Sprinkle the remaining 1/3 cup sugar over top and pour on the rest of the batter.
Bake for about 55 minutes or until flaugnarde is puffed and golden brown.
A knife in the center should come out clean.
Serve warm, with powdered sugar over top and vanilla ice cream.

As always, please visit with Rosie at for good food, fun, gardening tips, and travelogues.


Barnhill Building Group has been selected as the Construction Manager @ Risk by the College of the Albemarle and is seeking to pre-qualify construction trade contractors to submit bids for the furnishing labor, materials, equipment, and tools for the new College of The Albemarle – Allied Health Sciences Simulation Lab (COA Health Sciences) located in Elizabeth City, NC. Please note: Only subcontractors who have been prequalified by Barnhill will be able to submit a Bid.

The project consists of the new construction of a 38,000-sf, 2-story expansion to the existing Owens Health Sciences Center and will house classrooms, labs, and a simulation lab. The site is just over just over 4.5 acres and is located on an active campus. This new construction will be a steel structure with a brick and metal panel veneer, curtainwall, and storefront glazing with a PVC roof membrane.

Principal trade and specialty contractors are solicited for the following Bid Packages:

BP0100: General Trades

BP0105: Final Cleaning

BP0390: Turnkey Concrete

BP0400: Turnkey Masonry

BP0500: Structural Steel & Misc. Steel

BP0740: Roofing

BP0750: Metal Panels

BP0790: Caulking / Caulking

BP0800: Turnkey Doors/Frames/Hardware

BP0840: Glass & Glazing

BP0925: Drywall

BP0960: Resilient Flooring

BP0980: Acoustical Ceilings

BP0990: Painting & Wallcovering

BP1005: Toilet Specialties / Accessories / Division 10

BP1010: Signage

BP1098: Demountable Partitions

BP1230: Finish Carpentry and Casework

BP1250: Window Treatment

BP1400: Elevators

BP2100: Fire Protection

BP2200: Plumbing

BP2300: HVAC

BP2600: Turnkey Electrical

BP3100: Turnkey Sitework

BP3290: Landscaping

Packages may be added and/or deleted at the discretion of the Construction Manager. Historically underutilized business firms are encouraged to complete participation submittals.

HUB/MWBE OUTREACH MEETING: Barnhill Building Group will be conducting a HUB/MWBE Informational Session. You are encouraged to attend the following session to learn more about project participation opportunities available to you. These seminars will help to: Learn about project and scope; Inform and train Minority/HUB contractors in preparation for bidding this project; Assist in registration on the State of North Carolina Vendor link; Stimulate opportunities for Networking with other firms. Location and time TBD. Please visit our planroom at for more information.

Interested contractors should submit their completed prequalification submittals, by July 22, 2024, to Meredith Terrell at or hardcopies can be mailed to Barnhill Contracting Company PO Box 31765 Raleigh, NC 27622 (4325 Pleasant Valley Road, NC 27612).


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