peach and almond galette

I fell in love with the blackberry and vanilla galette I made a few weeks ago, and thought I would make one with these gorgeous peaches I bought at the Farmer's Market. 

Have you ever had vanilla bean ice cream topped with  fresh peaches that have been sauteed in brown sugar, cinnamon, and a dab of butter?

It is so so so good.

Add toasted almonds on top of that, and you've elevated a simple Peach Sundae to a whole new level with the buttery crunch of almonds. 

So . . . with that delicious sundae in mind, I thought I would attempt to recreate it in the form of a galette.

I add the warm flavors of brown sugar and cinnamon to the peach mixture, as well as pure almond extract for a creamy, buttery finish. 

Raw sugar and sliced almonds grace the outer crust . . . giving it a light, sweet crunch. 

Add a scoop of vanilla bean ice cream to a slice, minutes after taking it out of the oven . . . and you might have a little piece of heaven on a plate.

Yes, it's a beautiful and delicious dessert, but the best part is that it's so easy to make!

It's truly a wonderful dessert to serve when having friends and family come over for dinner.

I highly recommend serving it to your guests right out of the oven (with ice cream!).

Prepare the peach mixture beforehand, since slicing peaches takes several minutes; and then place the mixture in the refrigerator until you're ready to fan them on your dough.

The longer the peaches sit in the brown sugar and cinnamon mixture, the more they juice . . . that's why you want to wait to assemble the galette until you're ready to bake it.

For an extra special treat . . . don't hesitate to reserve some of the peach, brown sugar, and cinnamon juice to drizzle atop your galette and ice cream just before serving it to your guests.

Yum. Yum. Yum!

peach & almond galette
.     .     .     .     .     .     .     .

1 prepared pie crust

2 large ripe peaches, sliced 1/8” thick

4 Tbsp brown sugar

½ teaspoon cinnamon

1 Tbsp flour

3/4 teaspoon pure almond extract

1 egg, beaten

½ cup sliced almonds

Raw sugar
.     .     .     .     .     .     .     .

Preparation

Thaw prepared pie crust in refrigerator, according to directions.

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat, or parchment paper.

Slice peaches, then place into a bowl and sprinkle the brown sugar, cinnamon, and flour on top. Add pure almond extract. Gently stir the peaches until the sugar and flour have evenly covered them.

Remove the dough disc from the refrigerator and fan peaches, overlapping, in a circular shape in the center of the disc, leaving a 1-inch border. Fold the 1-inch border of dough over the edges of the peaches and refrigerate for 15 minutes.

Transfer unbaked galette to the prepared baking sheet, brush with egg wash, and sprinkle with toasted almonds and raw sugar.

Bake for 25 to 30 minutes until the peaches look shriveled and crust is lightly browned. Let the galette cool for at least 5 minutes before serving.


Pictorial . . .

~ Slice peaches ~

~ alot of them! ~

~ place peaches in a bowl  ~

and gently fold in brown sugar, cinnamon, flour and almond extract

 ~ gently roll out dough ~

Look at those flecks of BUTTER!

~ fan first layer of peaches ~

~ slightly overlap second layer ~

 

~ It's so pretty! ~

 

 ~ fold the 1-inch border of dough over the edges of the peaches ~

~ brush border with egg wash ~

 ~ sprinkle with sliced almonds and raw sugar ~

 

 ~ Bake for 25 to 30 minutes in a 375 degree oven ~

ENJOY!

Bon appetit, friends!

LET'S STAY in touch!

Simply Suzannes at Home

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blackberry & vanilla galette

I'm so excited about this dessert!
It's not new to the culinary world, but it's new to me . . . and I love it!

    I introduce you to a blackberry & vanilla galette. 
                          It's rustic. Beautiful. Delicious.

It's not only one of the easiest desserts that I've ever made, but it's truly an amazing dessert as well.

What I love most about galettes are their fruit versatility.

You can fill the center with whatever your favorite fruit might be . . . strawberries, raspberries, apples or peaches.

           You can even add a mix of berries! 

 There's something special about my version. 

I add vanilla . . . and it makes this galette over-the-top delicious.

You're not only enjoying ripe sweet berries, but also the warm, floral fragrance of vanilla that perfumes and flavors the galette . . . arousing all your senses.

Ahhhh . . . yum!

Ingredients

1 prepared pie crust

3 cups of blackberries

3 Tbsp white sugar (more or less depending on the sweetness of the berries)

3 Tbsp flour

½ teaspoon pure vanilla extract

1 small lemon, zested

1 egg, beaten

Raw sugar

Preparation

Thaw prepared pie crust in refrigerator.

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and flour on top. Add vanilla and lemon zest. Gently stir the blackberries until the sugar and flour have evenly covered the berries.

Pour the blackberries inside the pie crust starting two inches from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

 ~ Thaw prepared pie crust ~

~ Pour blackberry mixture on center of pie crust ~

~ Fold edges in toward blackberry center ~

 ~ Brush the dough with beaten egg ~

 ~ raw sugar ~

 ~ Sprinkle with raw sugar ~

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream or premium vanilla ice cream.

bon appetit!

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Peach and Almond Galette!

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