I’m a big fan of peach pie, but when summer fruit is at its perfect ripeness, a simple galette is even better. Start by making the pastry (see my Pastry for Fruit Galettes recipe) and getting it chilled. The almond cream comes from Dorie Greenspan; not only does it add a delicious flavor, it helps the bottom crust get browned and crispy, the true sign of quality pastry.
assembling the galette: almond cream w/perimeter of peach slices
Peach Galette
rosemary addition is a nod to Ottolenghi, almond cream adapted from Dorie Greenspan, pastry from Kurtis Bagley shared at Draeger's Cooking School in the '90s, sweetening and finishing from Alice Waters' The Art of Simple Food II
Ingredients
- 4 ripe peaches
Almond Cream for two or three galettes (keep extra refrigerated for 5 days or frozen for longer)
- ¾ cup almond flour
- 2 tablespoons granulated sugar
- 2 tablespoons beaten egg
- pinch salt
- 2½ tablespoons heavy cream
Galette Assembly
- one disk chilled pastry
- almond cream, about half of the amount made below (save rest for another galette)
- sliced peaches (skin on); about ⅓-inch thick
- 2 tablespoons turbinado sugar for sprinkling over peaches
- 1 sprig rosemary, leaves stripped from stem and chopped
- 1 tablespoon unsalted butter for dotting galette
- 1 tablespoon unsalted butter, melted for brushing edge of crust (alternatively, brush with cream or milk)
- additional turbinado sugar for sprinkling crust
Instructions
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In advance: prepare Pastry for Fruit Galettes, recipe on ripefoodandwine.com and linked in recipe headnote; use one dough disk for this recipe.
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Preheat oven to 425°F with a baking stone if you have one (will help crisp bottom crust). Place pastry disk on a sheet of parchment or lightly floured surface and using a lightly floured rolling pin, roll out into a thin, roundish shape approximately 12 inches in diameter. Transfer the pastry-on-parchment to a baking sheet (parchment-lined if you didn't roll on parchment) and chill for 10 minutes if dough is getting warm in a hot summer kitchen.
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Spoon two dollops of the almond cream into the center of the dough circle (save remaining for another use) and spread thinly stopping about 2-inches from the outside edge of the pastry.
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Arrange a perimeter circle of peach slices at the edge of the almond cream then fill in with the remaining peach slices. Sprinkle with 2 tablespoons turbinado sugar, chopped rosemary, and dot with butter.
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Fold edges of pastry up and over the peaches. Brush the exposed pastry with melted butter (or cream or milk), then sprinkle with additional turibinado sugar. Bake until golden brown, approximately 35–40 minutes. Let cool on rack, then enjoy with a scoop of ice cream or dollop of crème fraîche.
