- Flour: 1 cup
- Almond Flour: 1/4 cup
- Sugar: 1 tablespoon
- Salt: 1/2 teaspoon
- Butter: 8 tablespoons (1 stick)
- Plain Greek Yogurt: 1/4 cup
- Cold Water: 3 tablespoons
- Egg Yolk (Large): 1
- Water: 1 teaspoon
- Turbinado Sugar: 1 teaspoon
- Peaches: 5
- Sugar: 1/3 cup
- Cornstarch: 2 tablespoons
- Fresh Ginger (Grated): 2 teaspoons
- Cinnamon: 1/4 teaspoon
- Cayenne: Tiny pinch (less than 1/8 teaspoon)
Yield: 8 slices
The How To (The Crust):
- In a medium bowl, whisk together the flour, almond flour, sugar, and salt.
- Dice the very cold butter into small chunks and cut the butter into the flour mixture (you can use your fingers, a pastry blender, or two forks).
- Stir the yogurt and water together in a small bowl, then incorporate into the butter/flour mixture and press together with a rubber spatula.
- Knead the dough with your hands a couple of times, just until it comes together (it will be a little sticky).
- Wrap the dough in plastic wrap and flatten into a disk shape. Refrigerate for at least an hour, or freeze for at least 20 minutes.
The How To (The Filling):
- Cut your peaches in half and remove the pit. Cut each half into three slices (ideally you'll end up with six slices per peach).
- In a large bowl, toss the peaches, ginger, sugar, cornstarch, cinnamon, and cayenne together.
The How to (Assembly):
- Preheat the oven to 375 degrees.
- Roll the crust out into a roughly 14 inch circle. Transfer to a parchment paper lined baking sheet.
- Pour the peach filling onto the crust, leaving a 2 inch border around the edge.
- Fold the edge of the crust up over the peach mixture, leaving the center exposed.
- Beat the egg yolk with 1 teaspoon water. Brush crust with the egg mixture and sprinkle generously with turbinado sugar.
- Bake for 45-50 minutes.
- Remove from oven and immediately slide the galette onto a wire rack to cool and set.
- If you don't have almond flour on hand you can sub for regular all purpose flour!
- You can definitely throw a tablespoon of bourbon in with the peach mixture.
- Opt for firmer peaches rather than overly ripe - you want to limit the amount of liquid in your galette.
- Try serving with homemade whipped cream.