Peach Galette with Almond Buttermilk Crust
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 511 |
| pro | 8 g |
| total fat | 25 g |
| sat. fat | 13 g |
| carb | 66 g |
| fibre | 5 g |
| chol | 76 mg |
| sodium | 199 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 19 |
| vit A | 23 |
| vit C | 17 |
| folate | 40 |
- Portion size: 8
Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.
Ingredients
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 3/4 cup 3/4cupground almondalmonds
- 2 tbsp 2tbspgranulated sugar
- 1/2 tsp 1/2tspsalt
- 3/4 cup 3/4cupcold, unsalted butter, cubed
- 1/2 cup 1/2cupbuttermilk Filling:
- 7 cups 7cupssliced, pitted and peeled peachpeaches, (about 8)
- 1/2 cup 1/2cupgranulated sugar
- 1/2 cup 1/2cupall-purpose flour
- 2 tbsp 2tbsppeach or almond liqueur
- 1/4 cup 1/4cupdry bread crumbs
- 1 tbsp 1tbspbutter, softened Glaze:
- 1 1egg yolkegg yolks
- 2 tbsp 2tbspgranulated sugar
Preparation
In bowl, mix together flour, almonds, sugar and salt using pastry blender or 2 knives, cut in butter until in large crumbs. Drizzle with buttermilk, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more buttermilk if necessary. Shape into disc. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Let stand for 15 minutes at room temperature before rolling out.)
Filling: In large bowl, toss together peaches, sugar, flour and liqueur; set aside.
Sprinkle 20- x 15-inch (50 x 38 cm) parchment paper lightly with flour. Using floured rolling pin, roll out pastry on paper to 14-inch (35 cm) circle, leaving edge ragged. Transfer paper to pizza pan or rimless baking sheet. Trim off excess paper.
Sprinkle pastry with bread crumbs, leaving 4-inch (10 cm) border uncovered. Spoon filling over bread crumbs; dot with butter. Lift pastry up over filling to form about 10-inch (25 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered.
Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar.
Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until filling is bubbly and crust is golden, about 50 minutes. Let cool on rack for 30 minutes. (Make-ahead: Set aside for up to 24 hours.)
Source : Canadian Living Magazine: August 2007
