I love galette, because they are there to help me when I am craving a fruit tart but don't want to stress out. Plus, they are the type of tart that really gives you ample room for improvisation and creativity. This version galette has a whole wheat and almond crust and it's filled with slices of doughnut peaches tossed in honey and rosemary (but it will obviously work amazingly well with any kind of peaches, so choose your favorite!). —Silvia Merler
- Makes one 9-inch galette
whole wheat flour
finely ground almonds (I like unpeeled)
milk (for brushing)
sugar (for sprinkling)
1/2 - 1 teaspoons
rosemary leaves (finely chopped)
- Prepare the dough. Whisk flour, almonds, sugar and salt together in a bowl. Cut the cold butter into pieces and incorporate into flour mixture until only small pieces of butter remain. Add ice water and mix until the dough comes together. Almonds absorb less water than flour, so start with just 2 tablespoons of water and add if needed: you don’t want the dough to be wet. As a rule, with galettes, try to keep the butter as cold as possible and not to over-mix.
- Shape the dough into a ball, pat to form a flat disk, wrap in plastic wrap and chill for at least 1 hour in the fridge.
- While the dough chills, cut the peaches into thin slices into a bowl, and toss them with 1 tablespoon of honey and rosemary leaves (I normally use 1/2 to 1 teaspoon of rosemary, according to taste). Depending on size, you may need 4 to 5 peaches. In this version I used doughnut peaches (which tends to be smaller than regular peaches), and I needed 6 of them.
- Preheat the oven to 400ºF.
- Roll the dough on a lightly floured work surface into a 11-inch circle, then transfer to a cookie sheet lined with parchment paper.
- Distribute the filling in the centre of the dough, leaving a 2-inch border around. If the peaches are very juicy you may want to dust the dough with a layer of ground almonds, which will absorb part of the liquid (I always do it because I like the texture and taste of the almonds mixed with the peach juice). Fold the border over the filling and chill the galette until the dough is firm, about 15 minutes.
- Brush with 1 tablespoon of milk and sprinkle the border with the remaining tablespoon of sugar, if you like. Bake in the oven for 40-45 minutes, and enjoy!