Apricot And Peach Galette With Walnut Paste, Creme Fraiche Recipe

1. 1

   Preheat oven to 425 degrees.

2. 2

   In the bowl of a food processor or possibly blender, finely grind the walnuts with the sugar to make a paste.

3. 3

   Place in a small bowl and mix well with the egg.

4. 4

   On a lightly floured surface unfold the pastry and roll into a rectangle about 14- by 9-inches.

5. 5

   Transfer to a buttered large baking sheet and spread the walnut paste proportionately over the bottom, leaving a 1/4-inch border.

6. 6

   Fold the dough border over to create an edge.

7. 7

   Arrange the apricot and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.

8. 8

   Bake till edges are just golden, about 20 min.

9. 9

   Transfer to a wire rack.

10. 10

    In a small saucepan combine the jam and Cognac and bring to a simmer, stirring, just till the jam is melted.

11. 11

    Brush the warm galette with the jam and let sit for 5 min before serving.

12. 12

    To make the creme fraiche garnish, beat together the creme fraiche with the sugar.

13. 13

    Serve with the galette.

14. 14

    This recipe yields 6 to 8 servings.

No additional tips available.