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Saturday, May 19, 2012

Summer Standout

Peach and Almond Galette

In Greensboro, I know it is summer when I travel to the post office and there he is, my savior, selling the most gorgeous peaches and tomatoes of the season. As frequent in the South, even with the new craze of farmer's markets, my local farmer parks his ancient pick up truck in front of the post office and sells the produce out of the back. I knew I wanted to use the peaches and create a simple, flavorful summer dessert.  I decided to really highlight the local peaches and only use almonds, brown sugar, lemon and honey as the other ingredients. Works amazingly with a side of homemade ice-cream. Welcome summer with a bang, find produce that inspires you. 

Peach and Almond Galette Recipe
Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 30 - 40 minutes

1 thawed puff pastry sheet
4 peaches, pitted and sliced
1 cup sliced almonds
2 egg yolks, save whites for the egg wash
1/4 cup dark brown sugar
Zest of 1 lemon
Pinch of sugar

Preheat oven to 375 degrees.

In a food processor, combine almond, egg yolks, dark brown sugar and lemon zest. Pulse until finely ground. 

Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto the baking sheet. Spoon the almond mixture into the center of the pastry. Leave a 3"gap on each side of the pastry. Arrange sliced peaches in a layered way on top of the almond mixture. 

Fold the sides of the puff pastry over the peaches.  Sprinkle edges of puff pastry with sugar.

Cook galette for 30 - 40 minutes until golden brown. Remove and drizzle honey over the peaches. Serve.