This Peach Almond Galette pairs fresh, ripe peaches with the rich, nutty flavor of almond. The galette comes together by layering almond paste between peaches and pie crust in a freeform dessert. With a sprinkling of sliced almonds and raw sugar before baking, the crust takes on the flavor of sweet, toasted almonds. While serving with a topping of whipped cream or side of vanilla ice cream would not be amiss, I prefer my slices unadorned and straight from the refrigerator. Enjoy whichever way your taste buds guide you.
Peach Almond Galette
Yields 6-8 servings, depending on size
6-7 medium sized peaches, peeled, pitted, and sliced
2 tablespoons all-purpose flour
3 tablespoons granulated sugar*
4 ounces (113 grams) almond paste
Recipe for single crust pie dough, chilled
Egg wash (1 large egg + 1 tablespoon water, whisked)
1/4 cup (22 grams) sliced almonds
2 tablespoons demerara or raw sugar, for sprinkling
In a medium bowl, fold together the sliced peaches, flour, and granulated sugar. Set aside.
On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick and approximately 14 inches in diameter. Next, roll or flatten out the almond paste into a layer approximately 1/8-inch thick. Place the thin layer of almond paste in the center of the pie dough, leaving a 3-inch border around the outside.
Layer the peaches over the almond paste in a decorative fashion. Fold up the pie dough over the filling, pleating the dough every few inches. Brush the visible pie dough with egg wash and sprinkle the sliced almonds and demerara sugar evenly over the dough. Refrigerate for 20-30 minutes to firm up the pie dough.
Preheat oven to 375 degrees F (190 degrees C).
Bake for 50-60 minutes, or until the crust is golden and the peaches have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream.
*Add more or less to taste, depending on the sweetness of the peaches.
