Peach & Ginger Galette

Ingredients

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.