Recipe makes 2 Galettes/Tarts
To make the oatmeal pastry you can use either food processor or you can make it by hand.
With Food Processor : process rolled oats (1 1/3cup) with flour ( 1 1/3cup), granulated sugar (1tbsp) , brown sugar (2tbsp), cardamom (1tsp), salt (1/2tsp), chopped crystallized ginger (2tbsp), pulsing for about 10 seconds. Don't over process oats! Then add chilled butter (1cup, 2sticks, cubed), process until butter is size of peas. Gradually add icy water (8tbsp), pulse until moisten throughout. Gather into a ball and flatten it into a disk. Wrap and chill for 1 hour.
By Hand : Either chop rolled oats (1 1/3cup) with a knife or use a small chopper. Don't over process oats! In a bowl combine chopped oats, flour (1 1/3cup), granulated sugar (1tbsp), brown sugar (2tbsp), crystallized ginger (2tbsp), cardamom (1tsp), stir well. Crystallized ginger will most like need to be blended in, use your hands.
To the flour mixture add cold butter (1cup, 2sticks, cubed), using a fork work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas.
Gradually start drizzling ice water (8tbsp) onto the flour butter mixture, tossing the mixture with the fork, add more water until dough is evenly moist and begins to come together in a mass.
At this point you can shape the dough into a disk and cover it with plastic wrap and refrigerate for at least an hour.
Make the free form galettes, divide oatmeal crust in half. Roll each crust out between 2 pieces of parchment paper, sprinkle bottom parchment paper with crushed graham crackers (1/2 tbsp) to prevent dough from sticking. Roll it out as big as you can, keeping it around 1/4inch thick or little less is fine, too,, about 10-12 inches across. It's a free from tart so it can have any shape you come up with, doesn't have to be perfectly round. What a relief!
In a small dish combine together ricotta cheese (1cup), sugar (1tbsp), vanilla (1/4tsp) and egg yolk (1), set aside.
Spread the cheese filling on the top, leave about 2 inch border. Sprinkle cheese with crushed graham crackers (1/4cup).
Wash the peaches (2-3), remove the pit and slice them. In a medium size dish combine fruit with brown sugar (3tbsp).
Layer sugared peaches on top. Fold the crust ends inwards, pressing the dough slightly.
Transfer parchment with peach galette onto a baking sheet.
In a bowl combine blueberries ( 1 1/2 to 2 cups) and brown sugar (3tbsp).
Sprinkle crushed graham crackers ( 1/4 cup) on a the rolled out crust. Layer blueberry mixture on the top. Leaving a 2 inch border. Fold the crust ends inwards, pressing the dough slightly. Transfer blueberry galette onto a baking sheet. If needed trim the parchment to make it fit on the same baking sheet with the peach galette.
Chill galettes in the fridge for 15 minutes. Preheat oven to 400F.
Whisk 1 egg white one until foamy.
Take galetess out of the fridge. Brush the galettes with egg white and sprinkle sparingly with raw sugar (use 1tbsp per each galette, total 2tbsp).
Let cool on the baking sheet.
Enjoy the same day or these can also be refrigerated, bring to room temperature before serving.
Galettes can be served warm or at room temperature.
Freeze for up 2 months.
Yes, you can.
Sure, you can use strawberries, raspberries, cherries, apricots.
Yes, you can. I love crystallized ginger but I realize not everyone is fan.
Yes, use flour or cornmeal instead.