We’re at the tail end of peach season and I’ve been meaning to make something using all those juicy peaches that have been on sale lately. I came across this recipe from A Cozy Kitchen and knew it would be the perfect simple dessert to add to my previously mentioned meal of roasted chicken with figs and bacon and scalloped potatoes.
Lesson: “Galette” is a term used in French cuisine for a flat, freeform crusty cake. Pretty much, it’s the lazy cook’s pie. It may look fancy, but this thing requires so little fuss it’s almost embarrassing. HOWEVER, anyone who comes over will just think you are super sophisticated, classy, elegant, and have been slaving all day in the kitchen. Ah yes. Perfect.
The sweet final touch to any “impressive” meal.
Almond Peach Galette
Adapted from acozykitchen.com who adapted it from Alice Waters.
1 tsp sugar
Pinch of salt
3 oz butter, cold and cut into cubes
4 tbsp cold water
1/4 cup finely ground almonds
1/4 cup white granulated sugar
4 ripe peaches, quartered and cut into 1 cm slices
1 tbsp butter, melted
2 tbsp almond extract
1 tbsp demerada sugar
¼ cup honey (for glaze, optional)
1. In a large bowl, mix together the flour, sugar and salt. Add the butter and start working the butter into the flour with your hands until there are pieces the size of large peas. Add the water and continue mixing just until the dough comes together. Cover with plastic wrap, press down to flatten the dough into a disk and refrigerate for at least 45 minutes before rolling out.
2. Preheat oven to 400ºF. Remove dough from fridge. On a lightly floured surface, roll out the dough into a 14-inch circle, about ⅛-inch thick. Place dough onto a baking sheet lined with parchment paper. In a small bowl, mix together the ground almonds and ¼ cup of sugar. Sprinkle 3/4 of the mixture onto the center of the dough, leaving a 1½-inch border.
3. Toss the peaches in the almond extract and arrange them into spirally circles, making a few snug layers. Sprinkle the remaining almond sugar mixture over the fruit.
4. Fold the border of dough, at an angle, into the peaches, pinching the edges to make sure they are sealed. Brush the border with the melted butter and sprinkle it with the remaining 2 tablespoons of sugar.
5. Bake in the lower section of the oven for 45-50 minutes, until the crust is well browned and its edges are slightly caramelized. Remove from oven and allow to cool for 20 minutes before serving. Brush the galette with warmed honey and enjoy!