Almond-Peach Galette

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.

Kate Ramos

Almond-Peach Galette

A free-form pie perfect for summer with a buttery crust and sweet juicy peach and almond filling.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: pie

Cuisine: American

Calories: 357

Ingredients Method Nutrition

Ingredients

  

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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

Method

 

1. To make 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve warm or room temperature. This galette is best eaten the day it is made.

Nutrition

Serving: 1gCalories: 357kcalCarbohydrates: 38gProtein: 6gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 13gCholesterol: 39mgSodium: 154mgFiber: 4gSugar: 23g

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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.