Chef Gregory León - Amilinda
A recent transplant to Milwaukee, Chef Gregory León was originally born in Oklahoma but grew up around the kitchen table in Venezuela. For the past eighteen years he has been cooking his way up the line in some of the hottest kitchens in San Francisco, including Universal Cafe, Poesia, and Tapeo. Gregory describes his style of cooking as uncomplicated but with depth, always seasonal and with a soul. He is fond of the flavors of Spain, Portugal, Venezuela and The Deep South. To sharpen his culinary skills, on several occasions he worked and traveled extensively throughout Spain and France. Not only is Chef León’s experience in the preparation of food and day to day operations of the kitchen but also in the opening and rebranding of restaurants.
Gregory’s current passion is the focused preparation of meals that highlight the amazing bounty of Wisconsin at his ‘pop-up’ restaurant, Amilinda. On Saturday nights, Gregory transforms The National Cafe into Amilinda, where diners are treated to a four-course dining experience. Carol Deptolla of the Milwaukee Journal Sentinel said of Amilinda, “Delicious meals like this make me tell my friends, 'I know a place you should try.'"
Chef Gregory featured Pearson Farm peaches from Tree-Ripe Citrus Co. in July. He was kind enough to share not only his recipe for Peach and Amaretti Tart but also his photos of how he made it. We hope that you’ll treat yourself to this simple yet delicious dessert with your Tree-Ripe Peaches!
Peach and Amaretti Tart
For the dough:
1.5 cup all purpose flour
6 tbl powdered sugar
.5 tsp kosher salt
10 tbl unsalted butter, cold and cut into cubes
1 large egg, beaten
1. In a large bowl combine the flour, sugar and salt.
2. Work the butter into the flour mixture until pea-size crumbs form.
3. Gently work the beaten egg into the flour mixture until the dough comes together.
4. Shape into a disk, wrap in plastic wrap and chill for 1 hour.
For the filling:
8 large peaches, very ripe, pitted and roughly chopped
3 cardamom pods, crushed
1 cup sugar
7 ounces amaretti cookies, crushed by hand
In a large saucepan combine the peaches, sugar and cardamom pods. Simmer on medium heat, stirring every few minutes, until juices have thickened. Approximately 1 hour. Transfer peach mixture to a bowl and stir in the crushed cookies.
To assemble and bake the tart:
Pre heat the oven to 425 degrees. On a lightly floured surface, roll the dough into a 12” circle about 1/6” thick. Line the tart pan(s) with the dough and let rest in the refrigerator for 10 min. Fill the tart pan(s) with the filling, smooth the top. Place in the middle rack of the oven and bake for about 30 to 45 min. The crust should be nice and golden around the edges and the top of the tart(s) should be slightly dry. Cool Completely before serving.
Makes 8 3.5” Tartlets or 1 9” Tart