Apricot and Peach Galette with Walnut Paste and Creme Fraiche

Total Time:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1/2 cup toasted walnuts
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 sheet puff pastry, thawed
  • 3 fresh apricots, pitted and cut into 1/8-inch thick slices
  • 2 fresh peaches, pitted and cut into 1/8-inch thick slices
  • 2 teaspoons sugar
  • 2 tablespoons apricot jam
  • 1/4 cup cognac or brandy
  • Creme Fraiche:
  • 1 cup creme fraiche or sour cream
  • 4 tablespoons sugar
Directions
  • Preheat oven to 425 degrees F.

  • In the bowl of a food processor or blender, finely grind the walnuts with the sugar to make a paste. Place in a small bowl and mix well with the egg.

  • On a lightly floured surface unfold the pastry and roll into a rectangle about 14 by 9-inches. Transfer to a buttered large baking sheet and spread the walnut paste evenly over the bottom, leaving a 1/4-inch border. Fold the dough border over to form an edge. Arrange the apricot and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.

  • Bake until edges are just golden brown, about 20 minutes. Transfer to a wire rack.

  • In a small saucepan combine the jam and Cognac and bring to a simmer, stirring, just until the jam is melted. Brush the hot galette with the jam and let sit for 5 minutes before serving.

  • To make the creme fraiche garnish, beat together the creme fraiche with the sugar. Serve with the galette.


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    This recipe is featured in:

    Thanksgiving Entertaining