Peaches are arriving by the bushel-full in our city; though not as well known as the quintessential Georgia peach; Colorado has some terrain and weather on the western side of the Rocky Mountains that has some of the best growing conditions for peaches anywhere and everyone anxiously awaits their arrival in late summer. Sure, we’ve had some decent peaches trucked in from regions far and wide, but there is just something special about our local ‘Western Slope’ peaches and now that the time has arrived I can’t get enough of them.
If you’re close enough and so inclined there’s even a Colorado Peach Festival at Riverbend Park in Palisade, Colorado from August 16, 2013 – August 18, 2013. The event has food, art and craft vendors, live musical entertainment, a fantastic children’s area, various culinary activities, numerous special events, and of course, world famous Palisade Peaches!
Fresh peaches sit on the counter every day now. It would be fair to imagine me standing over a kitchen sink eating a peach with dribbles of fresh juice running down my forearm. More have been macerated in sugar to top biscuits and be dolloped with whipped cream. Peaches have been grilled and even topped a pizza last week and yet, I’ve not had my fill. This rustic peach gallette is a favorite because it is so simple to prepare but the combination of almonds, peaches and some puff pastry can hardly be beat. No fillings or other accoutrements required; no, just juicy, ripe peaches and a flaky pastry. What more do you need? For me nothing more than a good cup of coffee and life is sweet. So are these peaches…what can I say, I simply love them!
Rustic Peach Gallette
- 2 sheets puff pastry thawed
- ¼ cup almond paste
- 3 cups ripe peaches sliced
- ¼ cup sugar
- 1 egg beaten
- ¼ cup almonds sliced
- Sugar for sprinkling on top of gallette
- Whipped cream or vanilla ice cream
- Preheat oven to 400 degrees.
- Wet a long edge of one piece of puff pastry. Lay the other piece along that edge and pinch to seal the two pieces together. Cut the piece into a circular shape.
- Spread the almond paste over the pastry to within about 3 inches of the edge.
- Sugar the peaches and pile them onto the dough on top of the almond paste; leaving a large border to use to overlap the peaches.
- Fold the puff pastry dough over the peaches creating pleats as necessary to fit. Wash the top of the dough with the egg was and sprinkle the almonds on top of the dough. Sprinkle the almonds with sugar.
- Bake for approximately 25 minutes until the gallette has turned brown.
- Remove from oven, let cool slightly then cut and serve with whipped cream vanilla ice cream.