The recipe for the pastry comes from one of my food icons, Ina Garten. She had a specialty food store called The Barefoot Contessa for many years (now also the name of her famous American TV show), and baked hundreds of crostatas in her years. I love the texture of this pastry and didn’t want to change a thing about it. Ina’s recipe makes enough for two delicious galettes, so you can freeze the second half for another time if you like.
Ingredients (enough for 2 galettes)
Recipe for pastry by Ina Garten
- 2 cups cake flour
- ¼ cup caster sugar
- ½ teaspoon salt
- 250 g cold butter, diced
- 60 ml (1/4 cup) ice water
- 100 g (250 ml) ground almonds
- 250 ml icing sugar
- ¼ teaspoon almond essence
- 1 egg white (large egg)
- 1 egg, lightly whisked (for brushing)
- 6 large cling peaches, peeled and sliced (pits removed) – or use any other seasonal fruit except strawberries and bananas
- 15-30 ml cinnamon sugar
- Place the flour, sugar, salt and butter in a food processor. Pulse until it resembles breadcrumbs, then add the iced water all at once while the motor is running.
- As soon as the dough starts to come together, remove it from the bowl onto a floured surface. Press into a disk shape, then cover with plastic wrap and refrigerate for 1 hour.
For the Almond Paste:
- Place all the ingredients together in a food processor. Process until it comes together into a ball.
- Remove and refrigerate (for at least an hour) in an airtight plastic bowl.
- Pre-heat oven to 220 C.
- Roll out the pastry on a floured surface to a thickness of about 5 mm.
- Transfer the pastry carefully onto a large baking tray lined with baking paper.
- Brush the top of the pastry with egg, leaving a 3cm border around the edges.
- Coarsely grate the almond paste all over the brushed egg pastry surface, then cover with peach slices.
- Sprinkle with cinnamon sugar, then bake for 25-30 minutes until golden brown. Remove from oven and cool on a wire rack before serving with vanilla ice cream (serve hot or at room temperature).