Peach-Almond Galette

1. 1

   In food processor, combine flour, cornmeal, 1 T granulated sugar and salt.

2. 2

   Add butter, pulse until mixture resembles coarse meal.

3. 3

   Add ice water, 1 T at a time, and pulse until dough forms.

4. 4

   Shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.

5. 5

   Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal.

6. 6

   Add egg yolk and almond extract and blend; set aside.

7. 7

   In large bowl, combine peaches, honey and cinnamon; set aside.

8. 8

   Preheat oven to 400 degrees F.

9. 9

   On lightly floured work surface, roll dough out to a 14-inch circle.

10. 10

    Fit into a 10-inch pie plate.

11. 11

    Spread almond paste over dough, including up the sides.

12. 12

    Add peaches.

13. 13

    Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border.

14. 14

    Brush dough with water and sprinkle with remaining granulated sugar.

15. 15

    Bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.