It is near the end of summer here in Fredericksburg, VA but there are still plenty of peaches available at the farmers markets. I’ve used the recipes in Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
by Annie Sommerfield for years to make blueberry and peach pie. This year I used the pie crust from Debra Madison’s book
Seasonal Fruit Desserts: From Orchard, Farm, and Market for the pie crust. But Madison’s book also contains a recipe for almond frangipane and this galette with the pastry and galette recipes in her book and as modified as mention in the previous posts. This galette is wonderful!
1/2 the recipe for pastry/galette
1/2 the recipe for almond frangipane
1 1/2 peaches
1 Tablespoon of butter
1 teaspoon of honey
Preheat oven to 400.
Line a baking sheet with parchment paper.
Peel (if necessary) and slice the peaches into a bowl.
Roll out the dough into a circle about 11 or 12 inches across and transfer to the baking sheet. It will overlap the edges.
Spread the frangipane with 2 inches of the edges of the dough.
Lay the peaches over the frangipane.
Flop the dough over the fruit letting it overlap.
Melt the butter and honey together
Brush the dough with the butter and honey mixture.
Bake at 400 for 20 minutes. Turn down heat to 350 and cook another 10 to 20 minutes until the crust is a nice brown color. Cool some before slicing. Then enjoy. (This is so good!)