Peach Galette

This sweet, flaky fruit galette is brimming with sliced peaches flavored with cinnamon and brown sugar. Topped with rich almond paste and baked to perfect, it's a showstopping dessert!

Don't be intimidated by the pastry base. It is easily made in a food processor, and worth the small effort.

Prep Time: 1.5 hours Yield: 8 servings

PEACH GALETTE RECIPE

INGREDIENTS:

Crust:

• 1 1/2 cup unbleached all purpose flour

• 3 Tbsp. Granulated sugar

• 3/4 tsp salt

• 1/2 tsp cinnamon

• 1/2 tsp cardamom

• 4 ounces (1/2 cup, 1 stick) unsalted butter

• 6 Tbsp. Ice water

Peach Filling:

• 1 pound, or 3 large slightly ripe peaches, sliced into 1/2 inch slices. You may also use high quality frozen peach slices that have been thawed, draining any juices.

• 4 tbsp. Brown sugar

• 2 Tbsp. Flour

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tsp lemon juice

• dash of salt

• 1 tbsp almond paste

• 1 egg, beaten, to brush on assembled galette

• 1 tbsp. course sugar, such as turbinado, for dusting top of galette before baking

• 2 tablespoons chopped black walnuts (optional)

METHOD:

Make the crust:

1. In a food processor, pulse the flour, sugar, salt, and spices until combined. Add the cubed butter, pulsing the mixture several times until butter is incorporated and pea size.

2. Slowly add the ice water, a few tablespoons at a time, until dough comes together.

3. Place dough mixture onto lightly floured surface. Knead a few times, then form into a 12 inch disk. Sprinkle all over with flour, wrap in plastic wrap, and refrigerate at least 1 hour.

While dough is chilling, make fruit filling:

1. Toss the peaches with brown sugar, vanilla, lemon juice, cinnamon, and flour.

2. In small bowl, whisk the egg with a few grains of salt, set aside to brush on crust once galette is assembled.

Assemble the peach galette:

1. On a lightly floured work surface, roll out the dough to a 12 inch circle, flipping dough once to ensure dough doesn’t stick to surface.

2. Gently fold dough circle into half and transport to a parchment paper lined baking sheet.

3. Unfold pastry.

4. Arrange peach slices in decorative pattern, beginning with a single layer in center 8 inches of dough allowing approximately 4 inches of dough at outer edges.

5. Fold the edges of the dough over to form a 2 inch rustic crust.

6. Top the peach center with chopped walnuts (optional) and dots of almond paste.

7. Brush the pastry crust with egg wash.

8. Sprinkle with coarse sugar.

Bake at 425 degrees until nicely browned, for approximately 30 minutes.

The free-formed shape of the galette makes a beautiful, rustic presentation. Enjoy as a luxurious dessert (made richer with whipped cream or vanilla ice cream), or serve for breakfast with a cup of coffee. Enjoy!