Peach-Almond Galette

Name: Peach-Almond Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup yellow cornmeal; 1 tablespoon granulated sugar, plus; 2 teaspoons granulated sugar, for sprinkling; 1/2 teaspoon salt; 10 tablespoons cold unsalted butter, cut into pieces; 3 -5 tablespoons ice water; 1/2 cup whole almond; 1/2 cup confectioners' sugar; 1 large egg yolk; 1 teaspoon almond extract; 8 peaches, peeled and sliced (about 2 1/2 pounds); 2 tablespoons honey; 1/2 teaspoon cinnamon

Submitted by CookingONTheSide

"Fresh peaches makes this recipe! The dough must chill for about 30 minutes (not included in prep time)."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 8

ingredients

1 ¹⁄₂ cups all-purpose flour
¹⁄₄ cup yellow cornmeal
1 tablespoon granulated sugar, plus
2 teaspoons granulated sugar, for sprinkling
¹⁄₂ teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
3 -5 tablespoons ice water
¹⁄₂ cup whole almond
¹⁄₂ cup confectioners' sugar
1 large egg yolk
1 teaspoon almond extract
8 peaches, peeled and sliced (about 2 1/2 pounds)
2 tablespoons honey
¹⁄₂ teaspoon cinnamon

directions

In food processor, combine flour, cornmeal, 1 T granulated sugar and salt.
Add butter, pulse until mixture resembles coarse meal.
Add ice water, 1 T at a time, and pulse until dough forms.
Shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal.
Add egg yolk and almond extract and blend; set aside.
In large bowl, combine peaches, honey and cinnamon; set aside.
Preheat oven to 400 degrees F.
On lightly floured work surface, roll dough out to a 14-inch circle.
Fit into a 10-inch pie plate.
Spread almond paste over dough, including up the sides.
Add peaches.
Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border.
Brush dough with water and sprinkle with remaining granulated sugar.
Bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes.

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RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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