Peachy keen year for Texas crop

Celebrate summer with these 4 sweet and savory dishes

¼ cup almonds

1 ½ cups flour plus 2 tablespoons,

divided

5 tablespoons sugar, divided ¼ teaspoon salt

1 ½ sticks butter, chilled, plus 1

tablespoon

4-6 tablespoons ice water 6 medium peaches, sliced

Juice of half a lemon

½ teaspoon cinnamon, optional ¼ cup peach preserves

Instructions: To make the dough, pulse almonds in food processor until finely ground. Remove 2 tablespoons ground almonds and place in a small bowl with 2 tablespoons flour and 2 tablespoons sugar (set aside; this mixture will be used when assembling the galette).

To the processor add flour and salt; pulse to aerate. Cut the very cold butter into cubes. Add to processor and pulse until pea-size clumps form. Add ice water 2 tablespoons at a time, mixing in short pulses until the mixture looks crumbly but holds together when squeezed.

Pour mixture onto work surface and bring together in a ball. Wrap in plastic and flatten. Refrigerate at least 1 hour or up to 2 days.

When ready to make tart, heat oven to 400 degrees. Place dough on a lightly floured surface and roll out to about 12-inch circle. Transfer to a baking sheet lined with parchment paper. Refrigerate while preparing peaches.

Slice peaches and place in a large bowl with 3 tablespoons sugar and

Instructions: Whisk together vinegar, lemon juice, mustard, honey, shallot, kosher salt and pepper in a small bowl. While whisking, slowly drizzle in the olive oil and whisk until dressing is emulsified.

Arrange the mozzarella, peaches, tomatoes and basil on a serving platter or individual plates. Drizzle with the dressing and sprinkle with flaky salt.

Makes 4 servings