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.
- Yield: 8 1x
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
- 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.
- 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.