SUMMER PEACH TART

date pecan peach tart . sprouted kitchen

I catered a small dinner party last weekend. Some things I knew would turn out - a couple dressings and sauces were a shot in the dark, but I was certain they'd pass as edible. Summer produce makes this such an easy season to cook in because the produce needs little done to it. I know where to get the tomatoes I'm faithful to, even mediocre corn is passably sweet and crunchy, and a basic fruit dessert requires little fuss, as the juicy berries and stone fruits can hold their own.

I served a maple-slathered, grilled peach half with a scoop of vanilla bean ice cream and crumbled gingersnaps, an even easier adaptation of a treat recipe in our cookbook. It was the most basic dish I served and it was the one dish every single person cleared their bowl of (yes, I watch, who do you think is doing the dishes?). Granted, it was a small dessert, but it made me think, how often am I overcomplicating things?

Fast forward a few evenings, we had guests over here for a BBQ. A friend was talking about how a couple invited their family over for dinner and the hostess just ordered a pizza and made an easy green salad. She mentioned how much she respected that - how getting together, eating together, sharing good company and conversation is enough. I stood at the sink cleaning dishes after they left. I had made everything from scratch - dressings, marinades, a crumble, etc. I don't make complicated food, I don't know how to cook complicated things, but what I do does take me a lot of time and I spend even more time just thinking about the meal. Where is my tipping point between making food for people that is special, but still allows me to just enjoy the company? How to channel this effortless effort... I feel like I am narrating to and for myself here, bear with me, think Carrie Bradshaw Sex in the City monologues except we're talking about dinner. Our own heads, my own head, is a rabbit hole. I get down there by over thinking and over complicating when the answer is really up top at the proverbial pizza.

The peaches for this tart were leftover from that easy dessert I mentioned a minute ago. I didn't have a recipe in mind, I just didn't want to waste the peaches sitting on the counter on their peak day. I remembered a crust I wanted to try and layered from there. It's simple, a fantastic peach is what makes the whole tart, but it is a new favorite. You could merely change the fruit on top or try different nuts in the crust. Summer in all its glory. I can hear Hugh sneaking into the fridge, his fork clattering against the plate as we speak.

There is an Oscar Wilde quote, "The smallest act of kindness is worth more than the grandest intention." So applicable to cooking, to creating things, to feeding people... the act is often times less complicated than we make it. Here's to the simple things.

date pecan peach tart . sprouted kitchen

SUMMER PEACH TART // Makes one 12'' tart

crust recipe adapted from A House in the Hills

I know some of you will be looking for alternatives to powdered sugar here in the cream layer. It helps set the creme fraiche to not puddle everywhere, a liquid like maple or honey will not work. You could try coconut sugar if you are ok with a little grit, but I can't say I've tried it.

/crust/

• 9 pitted dates

• 1 cup toasted pecan pieces

• 1 cup almond meal

• 2 tsp. coconut oil

• 1 tsp. cinnamon

• pinch of salt

/cream layer/

• dairy free option: coconut whipped cream

• creme fraiche option:

• 1/2 cup creme fraiche

• 1/4 cup powder sugar

• 1/4 cup muscavado sugar

• 3 large/4 small ripe peaches

• 2 Tbsp. fresh lemon juice

• toasted pecans, granola, turbinado etc. for garnish

date pecan peach tart . sprouted kitchen

For the crust, pulse all ingredients in the food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment lined, 9'' or 10'' springform pan.

Make your cream layer. Follow the directions for the the coconut whipped cream. Otherwise, whisk together the creme fraiche, powdered sugar, muscavado (or light brown sugar). It will be loose but should hold shape when spread over the crust, if it looks too loose, add another Tbsp. or two of powdered sugar. Spread the cream layer over the crust.

Halve and pit the peaches and slice them thin. Layer the peaches in concentric circles, starting against the outer edge and then starting again with another circle, inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans, granola, turbinado or whatever you wish. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut into slices.

Store covered in the fridge. Should be enjoyed within 3-4 days. The colder it is, the easier it will be to get clean slices, just fyi.

date pecan peach tart . sprouted kitchen

MACHE + PEACH SALAD WITH JALAPEÑO VINAIGRETTE

peach & mache salad . sprouted kitchen

"Have patience with everything that remains unresolved in your heart. Try to love the questions themselves as if they were locked rooms or books written in a very foreign language. Don’t search for the answers, which could not be given to you now, because you would not be able to live them. And the point is to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without even noticing it, live your way into the answer."

-Rainer Maria Rilke, Letters to A Young Poet

Living the questions. I love the image of "living everything" (thank you, Sarah, for sharing this quote with me!). I want to keep moving when fear paralyzes me. When big decisions seem too big, or I seem stuck or defeated within them before I've even truly lived them through - before I've lived my way to the answer. As someone who assumes the outcome of circumstances before they actually play out, I need to be doing a lot less projecting and choosing more joy in the process. Oh, the process. But I love answers! Anyway, wanted to pass on the quote to you too.

It's been overcast and humid over here, so the 4th celebrations may not be as sunny and glorious as we hope for. Regardless of the sunshine, there will be a beach, friends, a BBQ and a weekend with both work and family. Because I am always "the salad girl" I made a big batch of this dressing to have on hand for all the get togethers. I am a fan of the salad construction below. It is a perfect use of all those ripe peaches this time of year, a bit of heft from the lentils and avocado and a spicy yet slightly creamy dressing. I have not burn out on my good quality sheeps feta phase, so I couldn't help myself here either. We used mache for a tender texture that wouldn't compete with the peaches, but the lettuce choice isn't strict here.

Wishing you all a nice holiday weekend. May there be fresh and tasty salads between all the bbq's and chips!

peach & mache salad . sprouted kitchen

peach & mache salad . sprouted kitchen

MACHE + PEACH SALAD WITH JALAPENO VINAIGRETTE // Serves 4-6 as a side

Dressing recipe inspired from Bon Appetite

I doubled the dressing because I like to keep extras on hand. It was great drizzled on some grilled vegetables and livened up a bowl of quinoa. You could halve everything if you want just enough for one or two salads. I added creme fraiche to the original because I prefer things a little creamy, but a vegan version would be fine without, or even substitute some vegan mayonaise. 

• 1/2 cup tangerine or orange juice
• 1 jalapeno
• 1 shallot
• 1/2 tsp. sea salt
• generous handful of fresh cilantro
• 2 Tbsp. white wine vinegar or apple cider vinegar
• 1/4 cup extra virgin olive oil
• 2 Tbsp. creme fraiche 

• 6 cups mache or tender green of choice
• 1/2 cup micro greens
• 2 avocado, cubed
• 2 peaches, thinly sliced
• 1/2 cup cooked lentils (French or Black hold up well)
• 2 oz. / 1/3 cup crumbled sheep's milk feta, optional 

peach & mache salad . sprouted kitchen

Simmer tangerine/orange juice in a small saucepan over medium heat until reduced to roughly 3 Tbsp., about 8 minutes. Let cool.

Cook jalapeno, turning occasionally until blistered and charred all over. About 8 minutes. I did this over the stove, you could use the grill or even a toaster oven to scorch that guy. Let cool, remove stem, skin, seeds and finely chop. In a small blender or food processor, pulse together the reduced juice, seeded jalapeno, shallot, salt, cilantro, vinegar, oil and creme fraiche. This can be done by hand if you like things chunky. The dressing can be made in advance and kept covered in the fridge for up to a week. Note that it may get a bit stronger in flavor and spice over time.

To assemble the salad, toss the greens, half the avocado, lentils and peach slices in desired amount of the dressing. Finish the salad with remaining ingredients on top, and crumble the feta to finish. Serve immediately.

peach & mache salad . sprouted kitchen

GINGER CAKES WITH WHITE PEACHES + BLACKBERRY COULIS

It's summer. And not to say I would turn down a stick-to-your-ribs piece of chocolate cake, but I feel good about this dessert. I will claim it as my current favorite. We made four, each ate one and while I'd normally give the rest away, these little babes are tucked away my fridge for this afternoon. I doubted them, thinking they looked like ginger egg souffles coming out of the oven, but looks can be deceiving. A zesty ginger angel food cake of sorts, with the tang of fresh blackberries and the warm sweetness of a ripe, white peach. It's not that any of the three components are show stoppers on their own, but together, the combination is absolute perfection. This dessert is a case in point, that heavy and rich is not always better. If I were serving this to other people, I would consider adding a very small scoop of good vanilla bean ice cream on top. However, for the sunny days of August, where it is just me and Hugh needing an afternoon treat, they are perfect as is.

My side note: a few of you think myself, Sara, take the pictures here on Sprouted Kitchen. I wish it were the case, I would love to have his talent, but Hugh is the genius who makes my cooking look even better than it actually is. He encourages me to make good foods, so he can take pictures like we have here; I am a lucky lady. Don't worry, I pay him with ginger cakes.

GINGER CAKES WITH WHITE PEACHES + BLACKBERRY COULIS // Makes 4 Small Cakes

Inspired by The Golden Door Cooks at Home by Dean Rucker

Tip: Egg whites are easier to beat when they sit at room temperature for a bit. As far as substitutes, you could use regular white sugar instead of what is listed below if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gf baking mix, but I haven't tested that myself. I like a lot of ginger, and found the below measurement to be pretty modest. If you make them, I'd love to hear your feedback on the ratio!

3 Extra Large Egg Whites (4 if any smaller)

1/2 tsp. Cream of Tartar

Pinch of Salt

1/4 Cup Natural Cane Sugar/Sucanat

1/4 Scant Cup Turbinado Sugar

1 tsp. Real Vanilla Extract

1 1/2 Tbp. Fresh Grated Ginger

1/4 Cup Unbleached All Purpose Flour

1 Ripe, Organic White Peach

1 1/4 Cup Blackberries

Juice of one Lime, about 2 Tbsp.

1 Tbsp. Honey

1 Tbsp. Half+Half/Heavy Cream

Oven to 350'

1. In a mixing bowl, beat the egg whites, cream of tartar and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it's holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla extract and fresh grated ginger.

2. Using a rubber spatula, sprinkle and fold in the 1/4 flour, being careful not to deflate the egg whites.

3. Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. * I give mine a good slam down on a cutting board, and flip them over, the cake comes right out.

4. While the cakes are cooking, blend the blackberries, lime juice, honey and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries may require you to add a tad more honey, it should be tart.

5. Cut the peach in half, and in thin slices.

6. Assemble with one cake, a few spoonfuls of the blackberry sauce and some fresh peach slices.