Peach Galette with Almond Buttermilk Crust

Peach Galette with Almond Buttermilk Crust 150 Author: Canadian Living Credits: Peach Galette with Almond Buttermilk Crust 150

Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.

  • Portion size 8 servings

Ingredients

  • 1 3/4 cup all-purpose flour
  • 3/4 cups ground almonds
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cups cold, unsalted butter cubed
  • 1/2 cup buttermilk
Filling:
  • 7 cups sliced, pitted and peeled peaches (about 8)
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons peach or almond liqueur
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter softened
Glaze:
  • 1 egg yolk
  • 2 tablespoons granulated sugar

Method

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.)

Nutritional facts Per serving: about

  • Sodium 199 mg
  • Protein 8 g
  • Calories 511.0
  • Total fat 25 g
  • Cholesterol 76 mg
  • Saturated fat 13 g
  • Total carbohydrate 66 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Peach Galette with Almond Buttermilk Crust

Login