Updated: Oct 8, 2020
Prep Time: 1.5 hours Yield: 8 servings
1 1/2 cup unbleached all purpose flour
3 Tbsp. Granulated sugar
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamom
4 ounces (1/2 cup, 1 stick) unsalted butter
6 Tbsp. Ice water
1 pound, or 3 large slightly ripe peaches, sliced into 1/2 inch slices. You may also use high quality frozen peach slices that have been thawed, draining any juices.
4 tbsp. Brown sugar
2 Tbsp. Flour
1 tsp cinnamon
1 tsp vanilla extract
1 tsp lemon juice
dash of salt
1 tbsp almond paste or 1/4 tsp pure almond extract
1 egg, beaten, to brush on assembled galette
1 tbsp. course sugar, such as turbinado, for dusting top of galette before baking.
Make the crust:
In a food processor, pulse the flour, sugar, salt, and spices until combined. Add the cubed butter, pulsing the mixture several times until butter is incorporated and pea size.
Slowly add the ice water, a few tbsp at a time, until dough comes together.
Place dough mixture onto lightly floured surface. Knead a few times, then form into a disk. Sprinkle all over with flour, wrap in plastic wrap, and refrigerate at least 1 hour.
While dough is chilling, make fruit filling:
Toss the peaches with brown sugar, vanilla, lemon juice, cinnamon, and flour. Refrigerate until ready to use.
In small bowl, whisk the egg with a few grains of salt, set aside to brush on crust once galette is assembled.
On a lightly floured surface, roll out the dough to a a 12 inch circle, flipping dough once to ensure dough doesn’t stick to surface. Gently fold dough circle into half and transport to a rimmed unlined sparingly oiled baking sheet.
If using almond paste, dot evenly on top of crust. Arrange peach slices in decorative pattern, single layer in center 8 inches of dough allowing approximately 4 inches of dough at outer edges. Fold the edges over to form a 2 inch rustic crust. Brush crust with egg wash. Sprinkle with coarse sugar.
Bake at 425 degrees for 25-30 minutes or until nicely browned.