RECIPE: The Galette
This recipe, featured in Bon Appetit this past summer, is a perfect substitute for a heavier pie, as it uses half the dough and concentrates of a fresher, simpler filling of mainly fruit. The freeform style of a galette makes it a good recipe for beginner cooks to try, as presentation isn’t crucial compared to more finicky desserts. Try this ‘galette’ form of tart with any fruit filling- you can’t go wrong!
Peach & Almond Galette
- 1/4 cup plus 1 tablespoon sliced almonds, toasteD
- 1/4 cup almond paste
- 6 tablespoons all purpose flour, divided
- 1/4 cup (packed) golden brown sugar
- Pinch of salt
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 refrigerated pie crust (half of 15-ounce package)
- 1 large egg, beaten to blend
- 1 1/2 pounds peaches, halved, pitted, cut into 1/2-inch wedges
- Sweetened whipped cream or vanilla ice cream
- Preheat oven to 375°F. Line large baking sheet with parchment. Combine 1/4 cup almonds, almond paste, 5 tablespoons flour, sugar, and salt in processor until almonds are ground. Add butter; pulse until almond topping begins to clump together. Transfer topping to medium bowl.
- If necessary, roll pastry to 11-inch round. Transfer to prepared sheet. Brush crust with some beaten egg. Sprinkle with 1/4 cup almond topping. Toss peaches with 1 tablespoon flour in large bowl. Add 1/3 cup topping; toss again. Spoon peaches onto crust, leaving 1 1/4-inch border and mounding in center. Sprinkle remaining topping over peaches. Fold crust up at edges, pleating as needed. Brush crust edges with beaten egg.
- Bake galette until crust is golden brown, peaches are tender, and juices are bubbling thickly, about 50 minutes. Transfer galette on paper to rack to cool. Sprinkle remaining 1 tablespoon almonds over. Cool completely. Cut into wedges and serve with whipped cream or ice cream.
Courtesy of Bon Appetit
– Kate Brena