Summer Peach Galette
I couldn't start a new season, a new year, without a proper celebration of my favourite summer fruit. I'm not sure how it happened but summer zoomed right past me. Though I won't miss the relentless heat, I'll miss the peaches and relaxed schedule and even having sticky floors from ice pop drippings and watermelon juice. Even more come December when the warmth of a beating sun will have become a distant dream and I'll be thick in the dread of shepherding the little ones to move along their routine and just sit and do homework. Only cake can celebrate the now and ease into the everyday that just isn't as fun. I know, I know, we're all cooking for the holidays come September and even though the last of the peach harvest is still lingering at the market, it's an unrealistic dream to whip up something this decadent right now. Let's save it for another July. It will be here soon, unbelievably.
My kitchen has transitioned to fall things with apples and cinnamon and honey things coming sooner than you think.
A galette is just the french word for an open faced pie. You can fill it with any fruit. Strawberries are an excellent choice as well. I put in a cup of almond meal for a nutty undertone that plays really nicely against the fruit. A dollop of creme fraiche, vanilla ice cream, or heavy cream is a must. In case you are in dire need, I still have a slice in my freezer for you.
Summer Peach Galette
For the dough,
1 cup (100g) almond meal
1 cup flour
2 teaspoons sugar
Pinch of salt
½ cup (115g) cold butter, cut into small chunks
For the filling,
4 white peaches, pitted and cut into small strips
1 tablespoon vanilla sugar
2 tablespoons sugar
1 tablespoon flour
1 egg, beaten
Demerara sugar, to finish
In a large bowl, combine the almond meal, flour, sugar and salt. Add the cold butter, and work it into the mixture with two forks until they’re pea-sized and the mixture is crumbly. Add 4 tablespoons of ice cold water and, using your hands, mix gently until the dough comes together. Shape the dough into a six inch disk and cover with plastic wrap. Chill in the fridge for at least 1 hour, or up to 3 days.
Remove the dough from the fridge and roll out into a 12 inch circle. Transfer to a parchment lined baking sheet. Sprinkle the vanilla sugar and flour over the the dough. Arrange the peach slices in the middle, leaving a 2 inch border. Gently fold the edge over the fruit, letting it overlap on itself. Sprinkle with the rest of the sugar. Chill for 15 minutes.
Preheat oven to 375F/190F. Brush the edges with the beaten egg and sprinkle demerara sugar over it. Bake for 30-35 minutes or until deeply golden. Serve with chopped pistachios and a dollop of whipped cream.