Peach Gallette
A French-inspired, peach gallette is such a treat--and easy to put together. Add a scoop of vegan vanilla ice cream to elevate the dish even further! A favorite summer dessert when the peaches are at their prime, this healthier version contains whole grains and is vegan.
2 h 4Ingredients
- Pastry:
- 100 g whole wheat flour (about 3/4 cup)
- 1 tbsp confectionary sugar
- 1/2 tsp ground cinnamon
- pinch of salt
- 2 Tbsp extra virgin olive oil
- 1-2 Tbsp cold water
- Filling:
- 1 Tbsp Adagio Peach Bellini tea, dry
- 1/4 cup coconut sugar
- 1/2 cup almond meal
- 1/4 tsp cinnamon
- 1 Tbsp almond milk
- 1/4 tsp almond extract
- 1 large peach, sliced thinly (no need to peel)
- 1 Tbsp peach or apricot jam dissolved in 2 Tbsp water
- Optional garnish:
- Turbinado sugar
- 1/4 cup sliced almonds, toasted
Directions
Pastry:
1. In a bowl, combine flour, sugar, salt, and cinnamon.
2. Add olive oil and mix with fork or fingers until mixture resembles coarse crumbs.
3. Add water little by little until a dough ball is formed. (You may need a little more or less water.) Do not overwork dough.
4. Roll into 9" circle on parchment paper. Lift paper onto baking tray. Place in refrigerator to chill for about an hour.
Filling:
1. Preheat oven to 350°F.
2. Blend dry tea and sugar in spice grinder until fine. Pour into mixing bowl and add almond meal and cinnamon.
3. Remove chilled pastry from refrigerator. Put filling in center of pastry, leaving about 1-1/2 inches around the perimeter.
4. Mix almond extract with almond milk. Sprinkle on filling to moisten.
5. Arrange peach slices on filling.
6. Fold edges toward center, leaving center exposed. No need to trim edges.
7. Brush peach glaze on peaches and pastry edges. Sprinkle pastry edges with Turbinado sugar, if using.
8. Cover with foil and bake for 45 minutes. Remove foil and continue baking for another 15 minutes or until golden.
9. Remove from oven. Garnish with toasted almonds in center.
