Peach-almond Galette

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1 tablespoon granulated sugar, plus
• 2 teaspoons granulated sugar, for sprinkling
• 1/2 teaspoon salt
• 10 tablespoons cold unsalted butter, cut into pieces
• 3 -5 tablespoons ice water
• 1/2 cup whole almond
• 1/2 cup confectioners' sugar
• 1 large egg yolk
• 1 teaspoon almond extract
• 8 peaches, peeled and sliced (about 2 1/2 pounds)
• 2 tablespoons honey
• 1/2 teaspoon cinnamon

Recipe

• 1 in food processor, combine flour, cornmeal, 1 t granulated sugar and salt.
• 2 add butter, pulse until mixture resembles coarse meal.
• 3 add ice water, 1 t at a time, and pulse until dough forms.
• 4 shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
• 5 meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal.
• 6 add egg yolk and almond extract and blend; set aside.
• 7 in large bowl, combine peaches, honey and cinnamon; set aside.
• 8 preheat oven to 400 degrees f.
• 9 on lightly floured work surface, roll dough out to a 14-inch circle.
• 10 fit into a 10-inch pie plate.
• 11 spread almond paste over dough, including up the sides.
• 12 add peaches.
• 13 fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border.
• 14 brush dough with water and sprinkle with remaining granulated sugar.
• 15 bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes.