Peach Pecan Galette for breakfast? Yes

Eating dessert for breakfast is a secret pleasure of many pastry chefs. I was introduced to the idea when I started my morning shifts at the eponymous Cafe Annie many years ago. We had a peach cobbler on the menu, and while a perfectly crafted round portion was cut, scooped and served to customers, we feasted on the delicious leftovers in the back. One of my best memories of working there is starting my morning relishing those warm crisp cobbler bits and pieces with a cup of coffee.

Maybe because it was not part of our childhood routine, I don’t crave sweets after most meals. Mornings are a different matter, but now I want those indulgences to be minimal in sugar and refined white flour yet big in flavor.

With peaches in season, here is a peach galette with just a hint of sugar, lots of pecans and a kick of chile powder to wake up your taste buds. Enjoy a piece with your morning coffee or chai, share a piece or two with your neighbor and maybe take some time reflecting on the lessons learned in the past year.

Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston.

Dough

1 cup (8 ounces) whole-wheat flour ¾ cup (4 ounces) ground pecans ½ teaspoon black pepper 1 teaspoon cinnamon

½ teaspoon sea salt

¾ cup (1 ½ sticks or 6 ounces) cold

butter, cubed into ¼-inch pieces ¼ cup (2 ounces) maple syrup

Filling

8 ounces cream cheese, softened at

room temperature

1 pound peaches

½ cup sugar

Peach Pecan Galette

2 teaspoon chili powder 1 teaspoon sea salt

Instructions: Combine the wholewheat flour, pecans, black pepper, cinnamon and sea salt. Add the cold butter and mix it in with your fingertips until the mixture is crumbly — there will be some chunks of butter left.

Add the maple syrup and bring the dough together — if it appears too crumbly, add a tablespoon of cold water. Spread the dough on a rectangular baking sheet into an 8- to 9-inch square or a circle. Crimp the edges so they are slightly more raised than the rest of the dough. Refrigerate the dough for 30 minutes to an hour.

Heat the oven to 400 degrees. Cut the cream cheese into smaller slices and spread over the chilled dough. The entire dough will not be covered, but this is fine.

Slice the peaches in half, discard the pit and slice thinly. Toss with sugar, chili powder and salt. Spread the peaches over the cream cheese evenly and place in the oven immediately. Bake for 10 minutes then lower the temperature to 300 degrees and cook for another 20-30 minutes or until the edges of the dough appear done.

Let the galette rest for 15-20 minutes then cut into 6 or more pieces. Notes & variations

• Replace the maple syrup with honey, agave or just plain sugar.

• Replace the pecans with walnuts, almonds or a nut of your choice.

• Make the galette with nectarines or apricots.

Makes 6 large servings From chef Anita Jaisinghani

Ajna Jai / Contributor