Chico caterer Marianne Brenner recently made this galette at a brunch for new and veteran members of Slow Food Shasta-Cascade. Guest of honor author Deborah Madision, whose book Local Flavors is now out in paperback, asked for the recipe for her new cookbook. Marianne offers it here as well, a delicious scoop for Edible Shasta-Butte readers. Makes one large or two small galettes.
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Combine sugar, flour, and salt in the bowl of an electric mixer. Cut the butter into small pieces. Using the paddle attachment add to the flour on low speed until it is the size of small peas. Add just enough water so that the dough just comes together. Roll out the dough about 1/4 inch thick for your galette. Lift the dough on to a parchment lined cookie sheet. Spread the Frangipane filling (below) in the center (you may have some left) and top with fresh peeled peach halves. Fold up the sides of the tart to create an edge. The galette will have a rustic shape, semi-round or oval. Sprinkle the galette with sugar and bake in a preheated 350 degree oven for 30 minutes. Decrease the temperature to 325 degrees and continue to bake the galette until the crust is a golden brown and the fruit is cooked.
FRANGIPANE
Almond cream filling
1/2 cup sugar
1 cup raw almonds
9 tablespoons unsalted butter, softened
1 egg
1 egg yolk
1 teaspoon almond extract
2 teaspoons vanilla extract
Process sugar and almonds in a food processor until fine. Add butter a tablespoon at a time, processing after each addition until smooth. Add remaining ingredients until smooth. Refrigerate until ready to use. Can be made up to 4 days in advance.
This can also be made as a traditional tart in a tart pan with a removable bottom.
