Photo: Jennifer Causey
Rustic, free-form edges give this dessert a beautiful look. The crust is made with whole-wheat pastry flour, which is finely milled and thus perfect for pastries. It also contains hazelnut meal (finely ground hazelnuts), which lends a sweet, rich, nutty flavor; you can sub almond meal if you can’t find hazelnut. Firm, ripe peaches are key here; they’ll hold their texture well after baking and will allow the galette to slice cleanly once slightly cooled. You can also try apricots or nectarines if they look better at the market.
How to Make It
Step 1
Preheat oven to 400°F.
Step 2
Combine ice water, vinegar, vanilla, and 1/3 cup flour in a small bowl; stir with a fork until well blended to form a slurry.
Step 3
Whisk together hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 cups flour in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 12-inch round; freeze 10 minutes.
Step 4
Remove dough from freezer; remove and discard top piece of plastic wrap. Let stand until pliable, about 1 minute. Invert dough round onto a baking sheet lined with parchment paper; remove and discard remaining plastic wrap.
Step 5
Stir together cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border around edge. Arrange peaches in a spokelike pattern on cornstarch mixture, leaving a 2-inch border around edge. Fold edges of dough over peaches, pinching gently to close any cracks.
Step 6
Stir together preserves and honey in a small microwave-safe bowl; microwave at HIGH until soft, about 20 seconds. Brush preserves mixture over peaches and dough edges. Sprinkle dough edges with remaining 1 1/2 teaspoons sugar.
Step 7
Bake at 400°F until crust browns, about 35 minutes. Remove from oven; sprinkle with thyme. Cool 10 minutes, and slice into 8 wedges.
