July 25, 2012

Peach Almond Galette {Powernap}

Peach Galette

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

When we got home from Martha’s Vineyard the first thing I bought at our local market was a bag of fresh peaches. I adore peach season and am so thrilled it is finally here. I can’t wait to preserve peaches in vanilla syrup, make roasted peach iced lemonade, and eat them sliced over granola for breakfast. This week I was also in the mood for a peach dessert so I decided to adapt the classic peach pie recipe from my cookbook and make a peach galette.

In essence the galette is practically the same thing as a pie but with less structure and, I think, more fun. I like how it is generally less formal in appearance and there is no perfect way to make it. Galettes also lend themselves well to flavor experiments. Since they are more like the casual little sister to the more formal pie you can add just about anything you want. In this case I stuck with my favorite pairing of peach and almond, also the combination I use in my cookbook peach pie. To make it I pulled together the simple pie dough while my daughter napped and chilled it for a bit. Then I rolled it out, topped it with sliced peaches, a few drops of almond extract, and some toasted almond streusel and popped it in the oven. The simple rustic dessert baked up in no time at all and made for the most delicious, easy summertime dessert.

Recipe

Peach Almond Galette

Ingredients

Crust:

1 cup all-purpose flour
2 tablespoons sugar
1 pinch kosher salt
1 stick cold unsalted butter
2 tablespoons ice water, plus more as needed

Filling:

1 ½ pounds peaches, peeled and sliced
½ teaspoon almond extract
1 tablespoon all-purpose flour
1 tablespoon sugar

Topping:

¼ cup flour
¼ cup sugar
¼ cup sliced almonds
1 pinch kosher salt
½ stick unsalted butter, cut into small pieces

Instructions

1. To make the crust: Pulse the flour, sugar, and salt in a food processor. Add the butter and pulse again until small pebbles form. Then, with the processor running add the water until the dough begins to form. If you need a little more water to make the dough come together add it again by the tablespoonful. Remove the dough from the machine and pat it into a round disk and chill for at least 1 hour.

2. Preheat the oven to 450F. Roll the pastry into a 10-inch circle and transfer it to a baking sheet lined with parchment paper.

3. To make the filling toss the sliced peaches with the almond extract, flour, and sugar. Then place it in the center of the dough, leaving a 2-inch border around the crust.

4. To make the topping: Pulse the sugar, flour, almonds, and salt in a food processor. Then add the butter and mix until the topping is crumbly.  Sprinkle it over the peaches. Fold the border of the crust up around the fruit, folding it over itself around the edge so it forms a loose circle.

5. Bake for 20 to 25 minutes, or until the crust is golden brown. Allow to cool before carefully transferring to a plate and serving.

 

Naptime Notes

Naptime Recipe Serving ideas

This simple rustic dessert is best served with a scoop of vanilla ice cream or whipped cream!

Naptime Stopwatch

20 minutes to prepare

Naptime Reviews

This was so simple and was a huge hit with everyone!

  • Whitleyzoe

    Hello – can you please advise on the amount of orange juice? You mention it in the instructions but I don’t see it listed in the ingredients? Thanks! Zoe

  • GlammaChar

    I made this & it was GREAT but just as the Whitleyzoe asked on the OJ since it is mentioned in #3 but no amounts ;-(( So I made it w/o oj still good & will make again!

    • KelseyTheNaptimeChef

      Yay! Sorry for missing the orange juice, I ended up not using it either since the ripe peaches were juicy enough.

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