Mini Peach Galettes #FarmersMarketWeek

Here we are on Day Four - I skipped yesterday because my pickled eggs just weren't done in time! - of the 2018 #FarmersMarketWeek. This online Farmers' Market Week event is co-hosted by Ellen of Family Around the Table with help from Christie at A Kitchen Hoor's Adventures. I love those gals! They are so organized...which means the rest of us can just cook, post, and reap the benefits of this blogging community. Thank you, ladies.

Thursday #FarmersMarketWeek Recipes

• Corn and Zucchini Skillet by Kate's Recipe Box
• Eggplant Parmesan by Palatable Pastime
• Sweet Corn Ice Cream by A Day in the Life on the Farm
• Grilled Cheese and Tomato Flatbreads by Jolene's Recipe Journal
• Mini Peach Galettes by Culinary Adventures with Camilla
• Tuscan Chicken Sloppy Joes by A Kitchen Hoor's Adventures

   

Ingredients makes four small galettes

Crust 

• 1-1/4 C flour
• 1/4 C ground almonds
• 2 T organic powdered sugar
• 1/2 t vanilla salt
• 1/2 C butter (1 stick), cubed
• 1 t grappa or extract of your choice (I would use lemon extract)
• cold water, as needed

Frangipane

• 1/2 to 3/4 C ground almonds, as needed
• 1/4 C organic granulated sugar
• 1/4 C powdered sugar
• 1/3 to 2/3 C melted butter, as needed
• 1/4 t pure almond extract

To Finish

• 2 organic, ripe peaches + more for garnish
• organic granulated sugar
• organic heavy whipping cream

Procedure

Crust

In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in grappa and 1/4 cup of cold water and pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into four balls, wrapping them in plastic and refrigerate until firm, approximately 1 hour.

Once they are chilled, press each ball out into a flat disk and place on a parchment paper-lined baking sheet.

Preheat oven to 425 degrees F.

Frangipane

Mix everything together to form a thick paste. Form a disk slightly smaller in diameter than the crust and place the frangipane in the center of the crust.

To Finish

Place thin slices of peach on top of the frangipane and bring the crust up around the peach slices. Press gently to fold the crust onto the peaches. Sprinkle with sugar and bake for 45 to 50 minutes, until the peaches have softened and the crust has browned.

To Serve
Let cool slightly, then place the galettes on individual serving plates. Top with whipped cream and a peach slice as garnish.