Peach Galette

Peach Galette

Ingredients:
Tart dough:
1 1/4 cups (160g) all-purpose flour
1 tablespoon (14 g) sugar
1/4 teaspoon kosher salt
8 tablespoons (114g) cold, cubed butter, salted or unsalted
1/4 cup + 1 tablespoon (71 g) ice water
Frangipane:
1/2 cup (54 g) almond flour
2 tablespoons (28 g) sugar
pinch salt
2 tablespoons (30 g) butter at room temperature
1 egg (small if possible)
2 teaspoons vanilla, rum, brandy or bourbon
Assembly:
2 peaches, sliced thinly (1/4-inch or smaller)
2 tablespoons melted butter
1 to 2 tablespoons sugar, turbinado is nice
vanilla ice cream for serving

Directions:
Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference. Alexandra's Kitchen Blog)

 Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge. 

Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. 

Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top. 

Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.