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Peach Galette

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I’m insane. I turned on the oven and stove on a hot and humid day. What was I thinking? I’m not going to lie, it was miserable for an hour or so but I dare say it was worth it. We’re overflowing with ripe peaches over here as you’ve likely seen in the last few posts. It’s a delicious problem to have and I’ll be sad when the season is over. Our little tree is almost done producing so I’m savoring each and every peach from here on out.

This time I decided to try my hand at a galette and since the peaches were juicy, I made a quick mixture of cinnamon, almond and flour to layer on the bottom and help absorb the extra liquid. If you can stand it or if you’re lucky enough to have air conditioning, give this buttery, flaky peach galette a try. Top with vanilla ice cream for an extra decadent treat.

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Peach Galette:

10 ripe peaches

almond cinnamon mixture

pate brisee

1 T butter, melted

1 T raw sugar

Pate Brisee

from The Art of Simple Food by Alice Waters

1/2 cup ice water

2 cups all purpose flour

1/2 tsp salt

12 T (1 1/2 sticks) butter, cut into small cubes

2 T heavy cream or 1 small egg, beaten

Preheat oven to 375 degrees.

Place the flour, salt  and butter into a bowl. Using your fingers, cut the butter into the flour leaving some large, irregular pieces. Using a fork, mix the flour and butter mixture while slowly pouring in the ice water until the dough begins to form clumps. Add more ice water if needed to brink the mixture into a cohesive mass. Gently pour out onto a work surface, need lightly until there are no dry patches and separate the dough into two. Flatten into a disk and wrap in plastic. Chill for at least an hour.

Remove one of the disks of dough (save the other for something else) and dust your work surface with  flour. Make sure to smooth out any cracked edges in your disk of dough. Proceed to roll out in a circle until approximately 1/8″ thick. If dough cracks or you get some holes, just pinch off excess dough and patch up the cracks. This dough is very forgiving, but you will need to work quickly so the butter does not warm up.

When you have your round shape, transfer dough to a parchment lined sheetpan. If the dough is too soft, place in the refrigerator for 30 minutes.

Poached Peaches:

Bring a large pot of water to a boil and add the peaches. Let boil 30- 45 seconds. Remove and place into an ice water bath. When cool enough to handle, peel skins off with a pairing knife and slice peaches into 6-8 slices per peach depending on size. Set aside.

Almond Cinnamon Mixture:

1 T all purpose flour

1 T whole almonds

1/2 tsp sugar

1/4 tsp cinnamon

Chop the almonds and place into a food processor with the rest of the ingredients. Process until the nuts are fine and the mixture is incorporated. Set aside.

Assemble the Galette:

Remove the dough from the refrigerator and sprinkle the center of the dough with the almond and cinnamon mixture, concentrating mostly in the very center.

Place peaches over the almond cinnamon mixture leaving a 2″ border around the edges.

Fold the edges toward the center, over the border of the peaches and continue around the perimeter of the tart until all edges are folded.

Brush the dough with melted butter and sprinkle with raw sugar. Bake 40- 45 minutes until edges and bottom is golden brown. Remove from oven and let sit 5 minutes. Transfer to a wire rack to cool for 20 minutes before serving.

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