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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


Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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

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One Comment Post a comment
  1. Brent #

    If I substitute apples for the peaches using this recipe, does the cooking time still stay the same? I would love to try this recipe for wedges of apple, but do not want to screw up the recipe. I assume that all the other ingredients can remain the same.

    November 26, 2010

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