Almond-Peach Galette

Oh, peaches how I love you. If I were someone with literary skills, someone like Faulkner or who's the dude that used to live in the forest and write poems about nature, Thoreau?

Let me Google that....writer who lived in the woods....yep...Henry David Thoreau.

Anyway, if I were someone with talent like that I would do nothing but wax poetically about peaches and their perfume. Do they make peach perfume? I would wear that. No, come to think of it, I'm more of a tomato perfume kind of gal.

I always tell my daughter that she was born during peach season. She looks at me like I'm some sort of nut-job—that look is bound to get worse.

I most enjoy peaches by themselves, cut in half, with juice running down my arm. But I am not one to pass up a crisp, pie or other warm dessert of that sort. This galette is an excellent idea if you tire of eating peaches over the sink.

Almond-Peach Galette
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Makes 8 servings

For the crust:
1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon granulated sugar, plus more for dusting
1/2 teaspoon salt
1/2 cup lard or butter, cut into small pieces and frozen
1/4 cup ice water
1 large egg

For the filling:
1/3 cup almond flour
2 pounds peaches, pitted and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon almond extract

For the crust: Combine both flours, sugar, and salt in a medium bowl. Add lard pieces and toss to coat in flour. Using a pastry cutter, blend the lard into the flour mixture until the pieces are the size of dried lentils.

Slowly add water, a couple tablespoonsful at a time, tossing the mixture with your fingers until the dough just holds together when you squeeze some in your hand. Gather dough into a ball, wrap in plastic wrap, then flatten into a disk. Refrigerate dough for at least 30 minutes or up to 24 hours.

Heat oven to 425°F and arrange a rack in the lower third of the oven. Roll dough to about 1/4-inch thick between two sheets of parchment paper. Slide the parchment onto a baking sheet and remove the top piece.

Sprinkle almond flour evenly over the galette dough, leaving 1-inch border. Toss peaches with remaining ingredients in a large bowl then arrange them over the almond flour. Fold the dough up over the peaches, covering them by about 1-inch and pleating the dough every couple inches as you go.

Mix egg with a couple tablespoons of water and brush mixture over the outside of the dough. Sprinkle some granulated sugar over the egg wash and place in the oven. Bake for 40-45 minutes, or until crust is golden and crisp.

Serve warm or room temperature. This galette is best eaten the day it is made.