Rosemary Peach Galette with Almonds
For the crust:
1 cup flour
1 teaspoon sugar
6 tablespoons cold butter, cut into cubes
scant 1/4 cup cold white wine, or iced water
For the filling:
1/3 cup sugar
2 sprigs rosemary, leaves minced, stems discarded
1/2 teaspoon nutmeg
2 teaspoons flour
1/4 cup sliced almonds, plus more for sprinkling
1 egg, beaten with a tablespoon of water
1/3 cup Demerara sugar or white sugar
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. (Alternatively make dough by hand using a pastry cutter.)
Peel the peaches and cut into thin wedges. In a mixing bowl stir together the peaches, sugar, rosemary, nut-meg, 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-inch border of dough. Fold the dough border over the filling, making small folds all around. Brush dough with egg wash. Sprinkle dough with sugar and a handful of sliced almonds. Bake for 25-30 minutes until the dough is golden and filling is bubbling.