Peach Galette with Almond Buttermilk Crust
Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.
Servings: 8
Ingredients:
Peach Galette with Almond Butermilk Crust
Photography by Yvonne Duivenvorden
| 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% |
-
1-3/4 cups (425 mL) all-purpose flour
3/4 cup (175 mL) ground almonds
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) salt
3/4 cup (175 mL) cold unsalted butter, cubed
1/2 cup (125 mL) buttermilk (approx)
Filling:
7 cups (1.75 mL) sliced pitted peeled peaches (about 8)
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
2 tbsp (25 mL) peach or almond liqueur
1/4 cup (50 mL) dry bread crumbs
1 tbsp (15 mL) butter, softened
Glaze:
1 egg yolk
2 tbsp (25 mL) granulated 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.)
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
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