Peach Galette

Yield: 1 9″ galette

# of Servings: 6

Ingredients:

1 recipe Pâte Brisée or 1 package store-bought pie dough

Filling:
¼ cup (1.75 oz / 51 g) sugar
3 tbl (.8 oz / 22 g) ground almonds
3 tbl (1.1 oz / 31 g) all-purpose flour

5 to 6 medium almost ripe peaches, washed, cored, cut into ¼” slices. You should have a generous quart of peach slices
2 tsp fresh lemon juice
¼ cup + 1 tbl (2.25 oz / 63 g) granulated sugar, variable depending on the peaches ½ tsp ground cinnamon ¼ tsp freshly ground nutmeg 1 pinch salt

½ tbl unsalted butter, cut into small pieces

Finishing: (optional)
1 large egg, beaten
1 tbl (.5oz / 14 g) turbinado sugar
Serve with:
Vanilla Ice Cream

Special tools and equipment needed:

• Heavy cookie sheet, preferably half-sheet pan size (12″ by 18″) lined with a silpat or parchment paper.
• Melon baller
• Rolling pin

Pre-recipe preparations:

• Remove pastry dough (Pâte Brisée) from the refrigerator 30 minutes prior to making the galette. The dough should be cold, but malleable.
• Rinse the peaches and set aside to dry.

Directions

Roll out the dough:

1. On a flour-dusted counter, roll out the dough to about a 12″ circle, about ¼” thick.
2. Leave the dough on the baking tray and place a 10” cake pan or 10” cardboard circle over the dough. Use a pastry wheel or pizza cutter to cut a 10 ½” circle of dough. Even with the 15-minute rest, the dough will probably shrink to a 10” circle.
3. Return to the refrigerator while you make the filling.

Filling:

1. Combine the flour, ground almonds, and sugar in small mixing bowl. Set aside. This mixture is placed on the bottom of the dough before the fruit,
2. Combine the sugar, cinnamon, nutmeg, and salt in a small bowl. Set aside.
3. Cut peaches in half, remove pit, quarter and slice into ¼“ slices. Place slices in medium mixing bowl.
4. Add lemon juice, toss to combine. Add the sugar mixture and stir so all the peaches are coated. Set aside.

Construct the Galette:

1. Remove dough circle from the refrigerator.
2. Spread ¾ of the ground almond mixture over the dough, leaving a 2” edge.
3. Spread the peaches over the ground almond mixture just to the 2” edge.
4. Bring the empty edge of the dough over the plums. Place the butter pieces randomly over the plum slices. Place baking sheet and galette in the refrigerator for 15 minutes.
5. Optional: using a pastry brush, brush the dough with the eggs. Sprinkle with the sugar, being careful to not spill sugar on the baking sheet as it will burn.
6. Bake for between 50 minutes and one hour. The crust, should be golden brown, and the peaches tender (test with a sharp paring knife).
7. Let the galette cool for 5 minutes. Slide an offset spatula, or metal tart shell bottom carefully remove it to a large cutting board or serving dish.  There may some caramelized fruit juices that have leaked out onto the baking sheet that can make this a little challenging.
8. Serve warm or at room temperature, with vanilla ice cream or Crème Fraîche
9. Left-over galette may be stored at room temperature for up to 2 days. A left-over slice with morning is a sweet way to start the day.

Baking tips:

• It is not uncommon for galettes to leak some fruit juices during baking, which will unfortunately cook on the baking pan. This won’t affect the galette once it is lifted off the pan.