Daphne Oz's Peach and Almond Galette

This fruity recipes makes for the perfect dessert.

Daphne Oz's Peach and Almond Galette
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup sliced almonds
1 cup all-purpose flour
1 cup white whole wheat flour
3 heaping tbsp light brown sugar
1/2 tsp baking powder
1/2 tsp kosher salt
3/4 cup ice water
1 tbsp fresh lemon juice
1 1/2 lbs 6 small or 3 large peaches
juice of 1 lemon
1/2 cup granulated sugar
kosher salt
1 tbsp cornstarch
1 large egg
2 tbsp turbinado sugar

To make the dough, place the butter cubes on a small plate and set it in the freezer.

In a food processor, process the almonds until they are fine. Add the flours, brown sugar, baking powder, and salt and pulse to combine. Add the frozen butter cubes and pulse until there aren’t any pieces larger than a small pea, about twenty 1-second pulses.

Transfer the mixture to a medium bowl. In a small liquid measuring cup, combine the ice water and lemon juice. While raking the dry ingredients with a fork, drizzle in the liquid, just until there aren’t any dry bits in the bottom of the bowl and when you pinch some of the dough together, it holds firm and doesn’t crumble apart. Depending on how dry the flour is and the humidity of the room, you will use 10 to 12 tablespoons of liquid (up to 3/4 cup).

Place a large sheet of plastic wrap on the counter and transfer the dough to the plastic wrap, pressing and shaping it into a 1/2-inch-thick disc. Wrap tightly in plastic and refrigerate for at least 30 minutes or up to 2 days.

To make the peach filling, halve the peaches, remove the pits, slice each half into quarters, and place in a large bowl.

Add the lemon juice, granulated sugar, and a pinch of salt to the peaches and toss to combine. Set aside for 5 minutes, then pour some of the juices into a small bowl and whisk the cornstarch into the juices. Pour the cornstarch mixture over the fruit and toss to combine. Line a rimmed baking sheet with parchment paper.

On a lightly floured work surface, roll the dough into an 1/8- inchthick round. Drape the dough over a rolling pin and transfer it to the prepared baking sheet. Place the peaches in the middle of the dough, leaving a 3-inch border of dough uncovered. Fold the edges over the peaches, loosely pleating the dough and leaving the galett e open in the middle. Refrigerate the galett e for at least 30 minutes or up to 2 hours, until the dough is chilled through.

Preheat the oven to 375°F.

In a small bowl, whisk the egg with 1 teaspoon water and a pinch of salt. Brush the dough with the egg wash and sprinkle the turbinado sugar over the top. Bake for 40 minutes, or until the dough is browned and the peaches have deepened in color. Let the galett e cool 10 minutes, then slice and serve warm or at room temperature.

Tip: Any combination of stone fruits work in this galette, including plums, cherries, apricots, and nectarines. Fresh figs, apples, and pears work well, too!

Variation: Instead of an egg wash, try brushing the dough with a slightly watered-down apricot jam before sprinkling with turbinado sugar for an extra fruity golden brown bite.


If you're a beginner baker, fear not -- this recipe is the perfect starter for you! This peach and almond galette is easier than pie because the folded crust is less labor-intensive when compared to a traditional crust.

Recipe from: THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.