Makes two small galettes, so you’ll have plenty to share. Or you could halve the recipe…but why would you want to do that?
Adapted from Smitten Kitchen
1 cup coarsely chopped pecans 1 1/2 tablespoons all purpose flour 1/2 cup brown sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted 1 large egg
Finely grind nuts in food processor. Mix in flour, pulsing 3-4 times. Add sugar and butter, and blend until smooth. Mix in egg. Transfer filling to small bowl. Cover and chill for at least two hours and up to two days.
Adapted from the Williams-Sonoma Essentials of Baking Cookbook
16 tablespoons (2 sticks) cold unsalted butter
2 2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons ice water
Cut the butter into small pieces. In a large bowl, combine the flour, sugar and salt, and stir to mix. Scatter the butter over the flour mixture. Using a pastry blender, two knives, or your fingertips, cut in the butter until the mixture forms large, coarse crumbs. Drizzle the ice water over the mixture and toss with a fork until dough is evenly moist and begins to come together.
Transfer the dough to a work surface. Divide the dough in half and form each half into a 6-inch disk. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour, or for up to overnight.
2 disks of chilled pie dough
1 recipe of pecan frangipane
2-3 ripe peaches, rinsed, pitted, and sliced
2 tablespoons sugar mixed with 2 teaspoons cinnamon, optional
Preheat the oven to 400 degrees.
On a piece of parchment paper, roll out each disk of pie dough into an 8- or 9-inch circle. Don’t worry if it doesn’t look perfect – it’s supposed to be rustic, remember? Slather each circle of pie dough with half of the frangipane and top with peach slices, leaving a 1-inch border all the way around the dough. Fold the border up and over the frangipane and peaches, using your fingers to pleat the border as you go. Leave the center open. Sprinkle each galette with half of the cinnamon sugar, if desired.
Bake for 20-25 minutes, or until the pie crust looks golden brown and the peaches have softened.
If it’s way too hot to turn on the oven, slice some peaches and quick-freeze them (lay the slices on a parchment-lined baking sheet and freeze solid, then transfer to a freezer bag). When it cools off, use them to make this galette. If you wait till the winter, consider adding some ginger to the mix, a la this recipe, to bring a little extra summer sunshine into your kitchen.