Peach Galette

Instructions

• 1

  To make the dough, place the flour, sugar and salt in a food processor bowl and process to combine. Add the butter and pulse until the mixture resembles fine crumbs. With the processor on, add the ice water through the feed chute and process until the dough just comes together. Carefully remove the blade, use your hand to bring the dough together in the bowl.

• 2

  Turn the dough out onto the countertop and flatten into an approximate 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or until well chilled. This prevents the dough from shrinking during cooking and makes a more tender crust.

  Tip: Dough can be made up to 2 days ahead, store in the refrigerator.
• 3

  To make the frangipane, place the almonds in a food processor bowl and process until they resemble fine crumbs. Add the sugar and process to combine. Add the butter and process. Add the egg and process again. Finally add the flour, salt and vanilla and process to combine. Scraping down the side of the bowl occasionally. Remove and set aside.

• 4

  To prepare the peaches, assemble the processor with the slicer attachment set on 4 (1/8-inch) and slice the peaches. Transfer the peaches to a large bowl. Combine the cornstarch and granulated sugar in a small bowl. Sprinkle over the peaches and gently toss to coat.

• 5

  Roll the dough on a lightly floured countertop into a 13-inch circle. Transfer the dough to the parchment paper-lined pizza pan.

• 6

  Evenly spread the frangipane over the dough, leaving a 1¼-inch border. Arrange the peach slices, slightly overlapping over the frangipane. Fold the edge of the dough over the peaches to partially cover. Crimp to seal the edge. Refrigerate for 10 minutes to firm up the dough.

• 7

  Insert the wire rack into position 7. Set the oven to Bake, Convection, 390°F, for 35 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 8

  Brush the dough with the egg and sprinkle all over with the turbinado sugar.

• 9

  Once preheated, place the galette in the oven and bake for 35 minutes.

• 10

  The base should be golden brown and crisp. If not, bake it a little longer.

• 11

  After standing the galette for 10 minutes, serve warm or at room temperature.

  Tip: Great served with a scoop of vanilla bean ice cream or whipped cream.