Deep and reflective conversations at the kitchen table.
“Mom, is daddy going to be a pirate now?”
“Hmmmm… I don’t think so… Why?”
“Well, he doesn’t have his teeth anymore.”
Aha! daddy had a wisdom teeth removal surgery a couple weeks ago. Trying hard not to laugh, “No, honey. Those were special teeth – only VERY smart people get them.”
“I am very smart!”
“Yes, you are… Correction: very smart and OLD people get them!”
“Oh… Did daddy have teeth when he was a baby?”
“WAS HE A BABY PIRATE?!!!!!”
This is a recipe for becoming a pirate, because I’m sure it’s not so good for your teeth. For the crust I used half of the flaky pie dough recipe. Enjoy!
Almond Peach Galette
Almonds and peaches are meant to be together. The combination of flavors is irresistible. Don’t like a soggy crust? Here is my little secret: coat the crust with a thin layer of almond paste. Yum!
½ cup granulated sugar
3 tbs unbleached all-purpose flour
½ tsp ground cinnamon
3 large peaches peeled, halved, pitted, and cut into ¼ to 1/2 –inch–thick wedges
3.5 oz almond paste
1 tbs sliced almonds
- Egg wash
1 tsp water
A pinch of raw sugar for sprinkling
- Prepare the dough as directed in the Flaky Pie Dough recipe up to step 5.
- Position a pizza stone on the middle rack of the oven. Preheat the oven to 375°F (190°C). Line a pizza peel with a sheet of parchment paper and lightly sprinkle it with flour.
- Mix sugar, flour and cinnamon together. Sprinkle the mixture over the peach wedges. Toss the peaches gently to evenly coat. Set aside.
- Make egg wash: beat up the egg with water.
- Position almond paste between two sheets of plastic wrap. Using a rolling pin, roll the paste into a thin disk.
- Lightly flour the work surface and roll the refrigerated dough into a 1/8-inch-thick disk. Transfer the disk to the floured parchment paper.
- Carefully peel off the plastic wrap of the rolled almond paste. Place the disk in the center of the dough.
- Line the peaches on the galette, leaving a 1 inch rim. Fold the edges. Brush the edges with egg wash and sprinkle with raw sugar. Sprinkle almonds over the peaches.
- Carefully slide the galette with the parchment paper on a pizza stone and bake for 50-60 minutes. Let cool completely before serving.
- Rolling the dough and assembling the galette should be done as fast as possible. You want to keep the dough cool for flakier crust.
P.S. Husband, you are not old!!! I know you were carded at the grocery store last week!
P.P.S. If you are wondering what lack of teeth has to do with pirates, and if you happened to have a 2-5 year old running around – “How I became a pirate” by Melinda Long has the answer!