Peach Galette with Almond Buttermilk Crust Peach Galette with Almond Buttermilk Crust

Peach Galette with Almond Buttermilk Crust 150 Image by: Peach Galette with Almond Buttermilk Crust 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2007




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


  • Iron 19.0
  • Folate 40.0
  • Calcium 6.0
  • Vitamin A 23.0
  • Vitamin C 17.0
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Peach Galette with Almond Buttermilk Crust