ALMOND PEACH GALETTE

Ingredients

Pie Crust

• 1 ½ cups (190g) all-purpose flour (spooned and leveled)
• 2 tablespoons granulated white sugar
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cut into small cubes
• 4 tablespoons cold water
• 1 large egg (for brushing the crust)
• ⅜ cup (50g) almond slices

Filling

• 4 large peaches, pitted and sliced (about 1.1 lbs or 500g)
• ¼ cup (50g) light brown sugar, packed
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Pie Crust

1. Combine Ingredients:

   • In a food processor, combine 1 ½ cups flour, 2 tablespoons sugar, and ½ teaspoon salt.
   • Add ½ cup cold butter. Pulse until the mixture resembles coarse crumbs with some larger butter flakes still visible.

2. Add Water:

   • With the processor running, add 1 tablespoon cold water at a time. Pulse briefly after each addition until the dough starts to come together. You might need to add slightly more water if the dough isn't forming a cohesive mass.

3. Form and Chill Dough:

   • Turn the dough out onto a lightly floured surface. Gather it into a disc shape without kneading too much.
   • Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

2. Prepare the Filling

1. Combine Ingredients:
   • In a large mixing bowl, toss 4 sliced peaches with ¼ cup light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract. Mix until well combined and set aside.

3. Assemble the Galette

1. Preheat Oven:

   • Preheat your oven to 425°F (190°C).
   • Line a large baking sheet with parchment paper and set aside.

2. Roll Out Dough:

   • On a lightly floured surface, roll out the chilled dough into a ⅛ inch (0.4 cm) thick circle.
   • Transfer the rolled-out dough to the prepared baking sheet.

3. Add Filling:

   • Spoon the peach mixture (without any excess liquid) into the center of the dough, leaving a 3-inch (7.5 cm) border all around.

4. Fold and Seal:

   • Fold the edges of the dough over the peaches, pleating as needed to create a rustic, slightly over-lapping edge.
   • Press the folds gently to seal them.

5. Finish with Egg Wash and Almonds:

   • Beat the 1 large egg and brush it over the exposed edges of the dough.
   • Sprinkle the crust with almond slices.

4. Bake the Galette

1. Bake:

   • Bake in the preheated oven for 25-28 minutes, or until the crust is golden brown and the peach filling is bubbly.

2. Cool and Serve:

   • Allow the galette to cool for at least 15 minutes before slicing and serving. This cooling period helps the filling set a bit.

Serving Suggestions

• Serve warm or at room temperature.
• A scoop of vanilla ice cream or a dollop of whipped cream makes a wonderful addition.

Enjoy your peach galette with its flaky crust, sweet and juicy peach filling, and crunchy almond topping!