Chef Paulette's Summer Peach Galette - WSMV News 4

Chef Paulette's Summer Peach Galette

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For the crust: 

1 1/4 cups flour

1 teaspoon sugar

pinch salt

6 tablespoons cold butter, cut into cubes

scant 1/4 cup cold white wine


For the filling:

4-5 peaches

1/3 cup sugar, divided

2 teaspoons cinnamon

2 teaspoons flour

1/4 cup sliced almonds

1 egg, beaten in a small bowl with a tablespoon of water

2-3 tablespoons butter, cut into small pieces

5-6 amaretti cookies, crumbled (optional)

Preheat oven to 375 degrees F.

In the bowl of a food processor, pulse the flour, sugar and salt. Add the butter and pulse until butter is broken up but not totally blended— still some small chunks. Add the wine, process until a dough forms in a clump. Take dough out onto a sheet of plastic wrap. Shape into a thick disk, wrap and refrigerate for about an hour.

Peel the peaches and cut into thin wedges. In a mixing bowl stir together the peaches, sugar (reserve 2 tale spoons for sprinkling later), cinnamon, flour and almonds.

Roll the dough out on a lightly floured surface to a large circle or oblong, about 1/8" thick. Place rolled-out dough on a parchment-lined sheet pan. Place the filling in the center and spread out leaving at least a 2-2 1/2-inch border of dough. Fold the dough border over the filling, making small folds all around. Sprinkle peaches w crumbled amaretti cookies (optional, brush dough with egg wash, dot filling with butter, and sprinkle all with reserved sugar.

Bake for 25-30 minutes until the dough is golden and the filling is bubbling.



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