Peaches do not typically end up in our fruit bowl. Maybe the awkward fuzzy skin is to blame, or perhaps we are just not a stone fruit household. For some reason I think of plums, apricots or any pitted fruit (with the exception of cherries) as too challenging to eat. The flesh disappears with each nibble resulting in an ungraceful grip on what’s left of the peach. Meanwhile juice drips down your hand finding its way to your elbow. This is a messy exchange I skip in favor of neater and daintier options like blueberries or strawberries.
Searching for a little variety in our summer fruit consumption, I bought a carton of peaches. We ate a few after using a knife to free them from their pits and to slice them. With only two left, I baked a peach almond galette. For the dough, I used semolina in place of some of the flour to give the crust more bite. The almond filling was a nutty transition between the crust and the bright acidity of the peach slices. Making an appearance at the table as both breakfast treat and dessert, the galette has me thinking twice before passing on peaches.
3/4 cup all-purpose flour plus more for dusting
1/2 cup semolina
1 teaspoon granulated sugar
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, cold and cubed
1/4 cup ice water
For almond paste
1/2 cup whole almonds
1/2 cup confectioners’ sugar
1 large egg
1/2 teaspoon almond extract
2 large peaches, pitted and sliced into 1/4-inch thick wedges
1 large egg, lightly beaten
Sanding sugar, optional
For the dough, combine the flour, semolina, granulated sugar and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles the consistency of coarse breadcrumbs. With the motor running pour the water through the feeder tube and process until the dough forms, about 15-30 seconds. Flatten the dough into a 1-inch thick disk, cover in plastic wrap and rest in the refrigerator for 1 hour.
For the almond paste, ground the almonds and confectioners’ sugar in a food processor. Add the egg and almond extract and process until fully combined. Set aside.
Preheat the oven to 425 degrees F. Line a sheet pan with parchment.
On a well-floured work surface, roll out the dough into a rough 12-inch diameter circle and transfer the dough to the sheet pan. Spread the almond paste on the dough leaving a 3-inch border at the edge. Arrange the peach slices, so they are overlapping on top of the almond paste. Fold the edges of the dough partially over the peaches. Brush the dough with the egg wash and sprinkle with sanding sugar, if using.
Bake the galette for 30 minutes until the crust is golden brown. Cool for at least 15 minutes. The galette can be served warm or at room temperature.