Our new REHEAT series will see us share the most delicious recipes by talented chefs, food bloggers and the like. First up is an almond peach galette by Faiga Marrus, aka thesugaredtart.
Hi there! My name is Faiga (fay-ga) and I was born and bred in San Antonio, Texas. Growing up I had plenty of nicknames but Fay still sticks with me today. Baking has been a passion of mine ever since I can remember. Throughout my life I’ve had plenty of opportunities to try many different cultural foods and unique recipes. I have infused these different techniques to create my own style. In addition to baking on my own, I love to share my recipes with others.
This almond peach galette is a crowd pleaser and will definitely get you into the summer spirit. Serve at your family outdoor BBQ or at your sunday brunch. You wont regret it.
What You Will Need
1 ½ CUP White Flour
½ Whole Wheat Flour
½ CUP butter (one stick)
1 1/2 Tablespoon Sugar
½ Teaspoon salt
3-4 Tablespoons Cold Water
4-5 Medium Sized Peaches (ripe but on the firmer side)
1 Tablespoon Fresh Lemon Juice
¼ CUP white sugar
½ teaspoon cinnamon
½ CUP peach or apricot preserves/jam
¼ CUP sliced almonds
Preheat Oven to 375 Fahrenheit and line baking sheet with parchment paper.
In a food processor or in a bowl, combine dough dry ingredients and diced butter. Pulse or Mix till all incorporated. Slowly add in the cold water. Knead until a flaky dough is formed. Cover and place in the Refrigerator for 30-60 Minutes. (You can store in your fridge for a few days).
Slice peaches into thin halves. Mix lemon juice, sugar and cinnamon together. Place peach slices into the mixture.
Remove galette dough from the refrigerator. Flour the surface. Using a rolling pin roll out the dough into a giant circle and create a smooth even top.
Take selected jam/preserves and spread in the center of galette. Leaving the edges of the circle bare. Place peach slices in a circle pattern on top of the jam.
Take the outer edges and fold toward the center (leaving only the peaches exposed). You may pinch the dough or fold over each other to ensure it stays put while baking in the oven.
Once shaped, transfer to parchment paper. Brush with egg and sprinkle on sliced almonds.
Bake on 375 for 25-30 Minutes or until golden brown, switch the pan from bottom to top rack in the oven halfway through baking.
Finally, wait for galette to cool and top it off with vanilla bean ice-cream and dig in.
Follow Faiga on Instagram.