Peach And Almond Galette Recipes

PEACH AND ALMOND GALETTE

Steps:

• Remove stone and slice peaches into thin, fan-out wedges - about 8-10 slices of each peach half. Keep aside.
• On a board dusted with all-purpose flour, spread 1 puff pastry sheet and roll in gently to even the edges. Slice it into 4 squares. While working on first pastry sheet, keep second in refrigerator.
• In a small bowl, mix almond meal, egg yolks, sugar and lemon zest. stir together to make a paste. if it is very think in texture, add 1/2 more egg yolk. Mark the inner of pastry square with a small bowl or cookie cutter and spread 1/8 of almond-egg filling in the center.about a tbsp.
• Top peach slices on almond layer, fanning out to cover the marked center.
• Lifting from one edge, fold the edges of pastry around the peach slices to make a free-form closed shape.
• Dot the top of galette with diced cold butter and sprinkle 1 tsp sugar on each of four galettes. Place on baking sheet and keep these 4 in refrigerator and take remaining pastry sheet out to make the remaining four galettes.
• Repeat step 2-6 to make all galettes. Let set in refrigerator for 20-25 minutes. Meanwhile, pre-heat the oven to 450 F.
• Bake all galettes in preheated oven for 15-17 minutes or until crust is flaky and brown on edges and filling is fragrant. Transfer to a cooling rack to cool slightly or bottoms will get soggy with steam. Serve warm with scoop of vanilla ice-cream and enjoy!!

EASY PEACH GALETTE WITH ALMONDS

Steps:

• In the bowl of your Food Processor, mix the Flour, Almond Meal and Sugar. (see note 1 if making by hands)
• Add small cubes of Cold Butter to the dry ingredients. Blend until it you get small crumbs and cannot see big chunks of butter.
• Add the Cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (see note 2)
• Transfer the pastry onto a lightly floured sheet of baking paper and bringer together into a large ball. Place a second sheet of baking paper over it and roll into a large thin circle.
• Place in the fridge to set for at least 1 hour. (see note 3)
• Slice the Peaches in Half and remove the stone. With a small serrated knife, cut thin slices of peaches and place them in a mixing bowl.
• Add the Lemon Juice, Caster Sugar, Cornstarch and Almond Meal. Stir delicately until all the fruits are evenly covered.
• Preheat your oven on 160'C/325'F.
• Take the Pastry out of the fridge and remove the top layer of baking paper. Place it on a flat baking tray.
• Sprinkle the extra tablespoon of Almond Meal over the Pastry
• Arrange the fruit slices in your preferred pattern, leaving the edges of the pastry free. (see note 4)
• Fold the edges of the pastry over the external round of fruits. Make sure there are no gaps or holes so that no juices can escape while baking.
• Optional: whisk an egg yolk and brush over the edge of the pastry for a golden brown finish.
• Bake for 25 to 35 minutes, or until the edges are golden. Serve lukewarm, with the optional scoop of Vanilla Ice Cream

PEACH-ALMOND GALETTE

Steps:

• In a food processor, combine flour, cornmeal, 1 tablespoon granulated sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, and pulse until a 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 a large bowl, combine peaches, honey, and cinnamon; set aside.
• Preheat oven to 400 degrees F. On a 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, as shown above. Brush dough with water and sprinkle with remaining granulated sugar. Bake until filling is bubbling and crust is flaky and golden brown, 45 to 50 minutes.

PEACH AND PLUM GALETTE

Steps:

• Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
• Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
• Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
• Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.