Summer peaches, ripe… sweet… and when they’re really good, with the first bite you take your senses light up and seem to squeal with delight! In that moment, nothing is as perfect as that peach. I must admit, I usually go for simplicity, (and a quick fix, especially when I’m on my own) and if I were to feel the need to make fruit more dessert-like I’d be perfectly happy with said peach sliced alongside a couple of dollops of creamy yogurt, a drizzle of sweet honey and a sprinkling of torn mint leaves.
But then, there’s pie… (or in this case, a galette)…
In this recipe, white and yellow peaches mingle with raspberries under what I call a “petticoat” of almond crumbs—crumbs not everywhere, but just around the edges peeking out from under the upturned crust. The flavor of almonds are perfect with peaches and the nutty crumbs are a nice contrast in texture. All of this wrapped in a rustic cornmeal pâté brisée which has become my favorite pastry crust recipe to use this summer.
Galettes are so easy and forgiving to make—even if your dough gets a bit too warm while you’re putting it together and stretches out, creating some “escape” holes, or your last bit of border you turn up is far less nice than the rest—it seems, when it bakes up, those perceived flaws disappear and it’s just “one beautiful thing”.
This recipe is pretty delicious. I hope you’ll let me know if you make it. x
Peach & Raspberry Galette with Almond Crumbs
Partly adapted from Martha Stewart’s Baking Handbook, Clarkson Potter 2005
First, make the cornmeal pâte brisée, while the crust chills make the almond crumbs and place them in the freezer until ready to assemble the galette.
all-purpose flour for dusting
1 recipe cornmeal pâte brisée crust (recipe below)
1 recipe almond crumbs (recipe below)
2 3/4 lbs Peaches, you can use white, yellow, or a combination of the two. I’ve used mostly white peaches in this galette
1 pt fresh raspberries, rinsed and dried
1/2 c granulated sugar, you may need to adjust sugar quantity adding more depending on the sweetness of your peaches
1-2 T of fresh lemon juice (about 1/2 of a lemon)
2 T cornstarch
pinch of salt
1 large egg, beaten to brush the crust
sanding sugar (optional) for sprinkling on the crust
On a lightly floured piece of parchment roll out the dough to about a 14 inches round, and 1/8 inch thickness. Transfer parchment and dough to a baking sheet and refrigerate until ready to use.
Preheat oven to 375° F
Prepare the filling: slice the peaches into generous 1/4 in thick wedges into a bowl, add the lemon juice and gently toss to help prevent discoloration. Add the cornstarch, sugar and salt and gently toss again. Add the raspberries and very gently toss one more time.
Arrange the fruit mixture on top of the chilled dough, leaving about a 2 inch border to fold up. Sprinkle almond crumbs around the outer part of the fruit a little more toward the center from where the folded crust will cover. Fold up the border around the fruit, making pleats as you go pressing them together gently. Brush the crust with beaten egg and sprinkle with sanding sugar if using.
Bake at 375° for about an hour until crust is golden and juices are bubbling. Remove and let cool on a wire rack.
Delicious served slightly warm, or at room temperature with vanilla ice cream.
Cornmeal Pate Brisée
Adapted from Martha Stewart’s Baking Handbook, Clarkson Potter 2005
1 c all-purpose flour
1/4 c cornmeal (I used fine ground cornmeal like Goya brand)
1/2 t salt
1/2 t sugar
1 stick unsalted butter (8 tablespoons) chilled and cut into small cubes
1/4 c ice water, you may wind up using only half of this amount depending on your flour/crust.
I usually place the dry ingredients in a metal bowl in the freezer for a little while to get everything chilled before I start.
Add the cold butter cubes to the bowl with the dry ingredients and toss with your fingers to coat. Then toss, breaking up by rubbing the butter between thumbs and fingers to create flat bits of butter coated with the flour mixture until you have coarse crumbs. Add the ice water a little at a time, tossing mixture with your hands just until the dough comes together and you can shape it into a ball. (I don’t have a food processor so I do it the old-fashioned way, but certainly use a processor if you wish to.)
Turn the dough out on a lightly floured work surface, flatten into a disc, wrap in plastic and refrigerate for at least 1 hour before using.
Almond Crumbs for the “Petticoat”
Adapted from David Lebovitz, My Paris Kitchen, Ten Speed Press 2014
1/3 c whole almonds, lightly toasted
1/4 c all-purpose flour
2 1/2 T packed light brown sugar
1/4 t ground cinnamon
1/4 t sea salt
3 T unsalted butter, chilled and cubed
Chop the almonds finely, add them to a bowl with the flour, brown sugar, cinnamon, and salt. Add the cubed cold butter and using a pastry cutter or two knives “cut” the mixture until the butter breaks up into small pieces and first looks sandy, then starts to clump together. Freeze crumbs until ready to assemble the galette.