Chef Paulette's Rosemary Peach Galette with Almonds - WSMV Channel 4

Chef Paulette's Rosemary Peach Galette with Almonds

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Rosemary Peach Galette with Almonds

For the crust:

1 cup flour

1 teaspoon sugar

pinch salt

6 tablespoons cold butter, cut into cubes

scant 1/4 cup cold white wine, or iced water

For the filling:

4 peaches

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.

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