Peach Almond Galette

In essence the galette is practically the same thing as a pie but with less structure and, I think, more fun. I like how it is generally less formal in appearance and there is no perfect way to make it. Galettes also lend themselves well to flavor experiments. Since they are more like the casual little sister to the more formal pie you can add just about anything you want. In this case I stuck with my favorite pairing of peach and almond, also the combination I use in my cookbook peach pie. To make it I pulled together the simple pie dough while my daughter napped and chilled it for a bit. Then I rolled it out, topped it with sliced peaches, a few drops of almond extract, and some toasted almond streusel and popped it in the oven. The simple rustic dessert baked up in no time at all and made for the most delicious, easy summertime dessert.


Ingredients
Crust:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 pinch kosher salt
• 1 stick cold unsalted butter
• 2 tablespoons ice water, plus more as needed

Filling:

• 1 ½ pounds peaches, peeled and sliced
• ½ teaspoon almond extract
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar

Topping:

• ¼ cup flour
• ¼ cup sugar
• ¼ cup sliced almonds
• 1 pinch kosher salt
• ½ stick unsalted butter, cut into small pieces

Instructions
To make the crust: 

1. Pulse the flour, sugar, and salt in a food processor.
2. Add the butter and pulse again until small pebbles form.
3. Then, with the processor running add the water until the dough begins to form.
4. If you need a little more water to make the dough come together add it again by the tablespoonful.
5. Remove the dough from the machine and pat it into a round disk and chill for at least 1 hour.
6. Preheat the oven to 450F.
7. Roll the pastry into a 10-inch circle and transfer it to a baking sheet lined with parchment paper.

To make the filling:

1. Toss the sliced peaches with the almond extract, flour, and sugar.
2. Then place it in the center of the dough, leaving a 2-inch border around the crust.

To make the topping: 

1. Pulse the sugar, flour, almonds, and salt in a food processor.
2. Then add the butter and mix until the topping is crumbly.
3. Sprinkle it over the peaches.
4. Fold the border of the crust up around the fruit, folding it over itself around the edge so it forms a loose circle.

Bake for 20 to 25 minutes, or until the crust is golden brown. Allow to cool before carefully transferring to a plate and serving.