Rustic Almond/Peach Galette or what to do with a bag of peaches....

Yesterday somebody rang our doorbell and my bf got to it before me. Some boys handed him a bag of peaches right from the tree, still had a few leaves as you can see. I'm not sure what boys they were but its probably someone lil man played with. I got to the door late and didn't really see them good. So it sort of bugs me cuz I don't know who to thank. But it was nice of them.

I find out tho my bf doesn't like peaches. OMG.........they are my fav fruit, that and nectarines. If I get a choice of one of those I always pick them. I have to use them soon and my bf left again for a few days. Every time I think its the last trip....there's another that's supposed to be the last trip lol. So while hes gone I figure I might as well bake something with these. I decided on a galette instead of just a pie. I wanted something special since there's less than a dozen peaches.

I wandered online looking at peach recipes and picked a lil of this and that and decided to put it together to make my own. Here's the result.

This galette is awesome. Its not real sweet and yet its rich. The pure peach flavor comes thru followed by a bit of almond and sweet. The crust is a bit crunchy due to the cornmeal and tastes alot like shortbread cookies but not sweet at all. I didn't make the topping but you can if you want.

The crust is thicker on the sides but with spreading the almond paste up the side you get some of that with it. This is rich but so good.

Rustic Almond/Peach Galette Makes 6-8 servings

For almond paste:
1/2c. whole almonds
1/2c. powdered sugar
1 tsp. almond extract
1 egg

For crust:
1 1/2c flour
1/4c. yellow cornmeal
1/2 tsp. salt
1 tb. sugar
10tb. unsalted butter
Ice water if needed

For filling:
8 fresh peaches, peeled and pitted, then sliced
A nice drizzle of honey..maybe 1-2tb.
1/2 tsp. cinnamon

Topping after baking:
1c. creme fraiche or sour cream
4tb. sugar

Heat oven to 400 degrees.
For the almond paste put almonds and sugar in a food processor and process till ground fine. Add extract and egg and process till blended. Put in a sm. bowl for later.
For crust put first 4 ingredients in the processor and mix well. Add the butter all at once making sure its still cold when you add it. Process till butter is worked into other ingredients and beginning to hold together. Add ice water a tb. at a time if needed to make the dough stick together. Chill dough while making filling.

Peel and pit peaches then slice into 1/2in thick slices. Drizzle with the honey and cinnamon and mix well. Put aside.


I used one 10in. pie plate. Take dough out and sprinkle board with flour. Put dough on flour and roll gently. This dough is sticky and doesn't roll well but at least try to get a rustic circle to put in the pie plate. You wont be able to roll it out completely. Put the partially rolled dough in the pie plate. Press from center out to sides to make it fit the pan. Work your way up and let the edges roll over the pie plate and look messy. Its alright, its a rustic pie and the raggedy bits wont matter. Patch and push as you go till it covers the pie plate and has some hang over.

Spread the almond paste in the bottom. Work some of that partially up the sides too. Then top with the peach filling. Gently bring the ragged edges over the pie. Pull the dough away from the edges too so its a flat pie. Patch if you need too and don't worry. It all looks good after baking and part of the charm is its rustic. When you have it done how you like, sprinkle some sugar over the whole thing and put in the oven.

Bake for 40-50 min. till brown and bubbly.

Mix sour cream and sugar and top the galette if you like. Honestly tho it doesn't really need it. This just adds another layer of flavor tho.