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peach and almond galette

(11)
mpaholski avatar
Blue Ribbon Recipe by
Marcia Paholski
@mpaholski
Dallas, TX

I saw a similar recipe in the newspaper using apricots and decided to try something similar with peaches, which I love. Everyone who tried it thought it was great!

Blue Ribbon Recipe

This fresh peach and almond galette is a wonderful treat. The great thing about a galette is that they are rustic and don't have to be perfect like a pie. Easy to throw together, the filling has an ample amount of juicy peaches with a hint of almond flavoring on top of a slightly crisp pie crust. Sprinkling almonds on top adds a nice extra crunch. This dessert is pretty to serve and tastes like summer.

— The Test Kitchen @kitchencrew
(11)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For peach and almond galette

  • 3 lg
    ripe peaches
  • 1 1/2 Tbsp
    all-purpose flour
  • 4 1/2 Tbsp
    raw sugar, divided
  • 1/2 tsp
    almond extract
  • 1/2 tsp
    pure vanilla extract
  • 1 pkg
    refrigerated pie crust
  • 1 tsp
    butter
  • 1 lg
    egg white
  • 1 Tbsp
    sliced almonds

How To Make peach and almond galette

Test Kitchen Tips
The directions include blanching the peaches one at a time. Depending on the size of your pot, you can do more than one at a time. We did all three at once.
  • Preheat oven to 425 degrees F.
    1
    Preheat oven to 425 degrees F. Place parchment paper over a cookie sheet or a sheet with an edge.
  • Quickly boil fresh peaches.
    2
    Bring two quarts of water to a boil. Prepare an ice bath. One at a time, with a slotted spoon, place a peach in the boiling water for about 45 seconds.
  • Place in an ice bath and remove skin.
    3
    Remove and immediately place into the bath. With your fingers, gently remove the skin from the peaches. Repeat with the other 2 peaches. Gently dry peaches with a paper towel.
  • Slices peaches.
    4
    Slice peaches into 1/4 inch pieces and place in a bowl.
  • Pour flour, sugar, almond extract, and vanilla extract over peaches.
    5
    Mix together flour and 4 Tbsp sugar. Sprinkle over peaches. Add almond extract and vanilla extract. Mix gently.
  • Roll out the pie crust.
    6
    Unroll the pie crust and gently stretch or roll the crust from the center out to about a 12-inch round size.
  • Place dough on a baking sheet and arrange peaches.
    7
    Place the dough on the prepared baking sheet. Arrange peaches on the crust by overlapping, forming about an 8-inch circle.
  • Dot butter over the peaches.
    8
    Randomly dot butter on top.
  • Fold in the edges of the pie dough.
    9
    Carefully fold the edges of the crust around the filling.
  • Brush an egg wash on the crust.
    10
    Whisk egg white with a fork and, using a pastry brush, apply to the outside of the crust.
  • Sprinkle remaining sugar over the crust.
    11
    Sprinkle the remaining sugar on the crust.
  • Sprinkle almonds.
    12
    Then sprinkle the sliced almonds.
  • Bake for 25 minutes.
    13
    Bake in the center of the oven for about 25 minutes.
  • Cool on the baking sheet.
    14
    Cool on the baking sheet.
  • Peach and Almond Galette with a scoop of ice cream.
    15
    It was great with a little vanilla ice cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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