Cooking Therapy

Summertime and the living’s peachy! I have said it before and I will say it again, I love baking galettes!!! They are like a dessert pizza and can be made both sweet and savory. For this recipe I used the juiciest peaches, as they are in season, tossing them in sugar, cinnamon, and cognac. That took them to the next level. Add a toasted almond frangipane and you have a real party going. While it may look intimidating to bake, galettes are quite simple to do and my step by step guide below will show you. Top with fresh whipped cream or ice cream and you have a real treat! Galettes are also my go-to baking items if I am bringing something to a party or a dinner. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar, for cooking peaches

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

3 large peaches, pit removed, cleaned, and cut in ¼ to ½ -inch slices

2 tbsp of brandy, cognac, or Armagnac

Cold water

2 tbsp of ground cinnamon

½ teaspoon of ground cinnamon, for peach filing

1 tbsp cornstarch

1 egg yolk

3 tbsp milk or heavy cream

For the frangipane

1 cup of almonds

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

1 capful of vanilla

2 tbsp of brandy, cognac, or Armagnac

Instructions

To prepare the peaches

• In a large bowl, toss the peach slices with the brandy, corn starch, cinnamon, and sugar set aside

To make the frangipane

• Before working on the frangipane, begin work on the galette pastry. See below
• Add all the ingredients together into the food processor and process until it forms a fluffy paste. I kept mine a little nutty and crunchy, but that’s just personal preference

To make the galette

• Preheat the oven to 400 degrees
• In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
• Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
• Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
• Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool

closeup so you can see the cinnamon in the dough

• Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

• Top with the fruit in a design you see fit.

• Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside and sprinkle some raw sugar across the edges.

• Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

• Let cool before serving. Eat as is or top with some ice cream or whipped cream
• Enjoy!