Almond Peach Galette

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A true summertime treat….stone fruit galettes. Its peach season and we had a large bowl filled with these delectable fruits so I grabbed my hamilton food processor and went at it. Simply delicious and so easy to prepare. Serve as is or with vanilla ice-cream or clotted cream. 

Seduction Meals Almond peach galette2.jpg
Seduction Meals Almond Peach Galette.jpg
Almond Peach Galette
Ingredients:

  • 1 cup flower
  • 3 tablespoons butter, chilled, cut into small (1/2-inch) cubes, chill in freezer for 15 – 20 minutes before using
  • 4 tablespoons ice cold water, fill glass with 4 ice cubes and 1/4 glass of water to get really cold
  • 1 teaspoon sugar
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon salt
  • 2-3 medium peaches, pitted, sliced into 1/4-inch to 1/2-inch slices
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 2 tablespoons almond paste
  • 1 egg
  • Sprinkling of coarse sugar


Directions:


  1. In a food processor, pulse the flour, sugar, and salt, until well mixed 
  2. Add the butter, and pulse until the butter is the size of peas within the mixture 
  3. Slowly add the ice water, a tablespoon or two at a time until the dough begins to clump
  4. Working on a clean surface form the dough into a small disc. Do not over-knead. Wrap with plastic wrap and place into the refrigerator for at 30 – 60 minutes 
  5. Preheat the oven to 400°F (220°C)
  6. Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat
  7. In a small bowl whisk the egg until smooth and set aside
  8. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter
  9. Gently lift up the rolled out dough and place it on a rimmed baking sheet (no need to grease the baking sheet)
  10. Add almond paste in the middle 6-inch circle of the dough, using the back of a spoon to spread evenly. 
  11. Arrange the peach sliced in a circle over the center, leaving at least 2-inches of dough all around 
  12. Fold the outer edges of the dough around over the filling, starting on the bottom and moving around as you fold in all edges in an accordion fashion
  13. Brush the top of the exposed dough with the egg wash and add a sprinkle of coarse sugar onto the dough
  14. Cook galette for about 20 – 25 minutes, until it just starts to brown. Do not overcook – the bottom will start to turn dark brown/black if you do 
  15. Remove from the oven and let cool on an open rack for 5-10 minutes