Almond Peach Galette

Deep and reflective conversations at the kitchen table.

 

Peach_Galette_WM-2

“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?”

“Hmm… No…”

“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

From While Chasing Kids | Desserts | American

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!

cal Calories 121kcal

fat Total Fat 4g

sat-fat Free Saturated Fat 0g

chol Cholesterol 19mg

Low sodium Sodium 8mg

carbs Total Carbohydrate 21g

Serving size 73g Calories from fat 33kcal Fiber 1g Protein 2g Sugar 17g
10 servings

Ingredients

  • Filling
  • 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 1/2inchthick wedges
  • 3.5 oz almond paste
  • 1 tbs sliced almonds
  • Egg wash
  • 1 egg
  • 1 tsp water
  • A pinch of raw sugar for sprinkling

Directions

  1. Prepare the dough as directed in the Flaky Pie Dough recipe up to step 5.
  2. 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.
  3. Mix sugar, flour and cinnamon together. Sprinkle the mixture over the peach wedges. Toss the peaches gently to evenly coat. Set aside.
  4. Make egg wash: beat up the egg with water.
  5. Position almond paste between two sheets of plastic wrap. Using a rolling pin, roll the paste into a thin disk.
  6. 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.
  7. Carefully peel off the plastic wrap of the rolled almond paste. Place the disk in the center of the dough.
  8. 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.
  9. Carefully slide the galette with the parchment paper on a pizza stone and bake for 50-60 minutes. Let cool completely before serving.

Tips

  • 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!

Cherry Galette

I bought a new toy last week – a cherry stone remover.  Since then everybody in our block had a chance to get tired of everything cherry, my family cannot look at cherries any more, though I feel  like I haven’t even started yet.  That thing is SO cool! You can load it with about 30 cherries at once and pit them in seconds! Here is one of the recipes that came out of all that.

Print this recipe

CHERRY GALETTE

INGREDIENTS:

Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
  •  1/2 cup ice water

Filling:

  • 4 cups pitted cherries
  • ¼ cup + 2 tbs sugar
  • Zest of 1 lemon
  • 2 tbs corn starch
  • ¼ cup buttermilk
  • ½ tsp cinnamon
  • ½ tsp brown sugar

Yields: 2 galettes

DIRECTIONS:

Prepare the dough. In the food processor combine flour, sugar, salt, and butter.  Pulse until mixture resembles coarse meal.  Add water and pulse to get a crumbly dough.  Transfer the dough into two plastic wraps and form into ¾ inch thick disks.  Wrap and refrigerate for about 30 minutes.

Preheat the oven to 400⁰F /200⁰C.

Prepare the filling.  Sprinkle cherries with the lemon zest and ¼ cup of sugar.  Mix to incorporate. In a separate bowl mix corn starch and 2 tbs sugar.

Assemble the galettes.    Roll each disk to a circle, 12 inches/ 30 cm in diameter.  Sprinkle the middle with the starch and sugar mixture, leaving about 2 inches/ 5 cm from the edges.  Brush that space around the edges with buttermilk.  Place the filling on the sprinkled area and fold the dough around it.  You can fold it any way you want – from clumsy to neat – it will look gorgeous in the end any way. Pinch the folded edges, so that the filling doesn’t leak out while baking.

Brush the dough of the galettes with remaining buttermilk and sprinkle with brown sugar and cinnamon.

Bake for 30-35 minutes at 400⁰F /200⁰C until golden brown. Let cool for about 20 minutes.  Sprinkle with powdered sugar if desired.

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