Peach & almond galette

Taste & Flavors - - SPECIAL OCCASION -

Sprin­kle the small but­ter cubes on top of the peaches. Fold up the edges of the galette dough to par­tially cover fruit. Freeze the tray with the galette un­til dough is firm, about 30 min­utes. Mean­while, pre­heat the oven to 220OC. Re­move the galette from the freezer. Brush the ex­posed edge of the pas­try with the egg wash. Sprin­kle the ex­posed edge with sugar and sliced al­monds. Bake galette for 30 min­utes. Re­duce heat to 180OC and bake un­til pas­try is golden and juices are bub­bling, about 30 min­utes more. Let cool com­pletely, about 2 hours. Serve warm or at room tem­per­a­ture. For the crust: in a food pro­ces­sor, mix the flour, sugar, and salt. Add the cold but­ter and mix un­til the but­ter is cut into small pea-size pieces. Add the ice wa­ter all at once to the flour and but­ter. Mix the dough un­til it be­gins to come to­gether, do not over mix it. With your hands, shape the dough into one disk. Wrap the disk in plas­tic and re­frig­er­ate for at least 1 hour.

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