Peach Galette with Licorice Whipped Cream

For the crust:

Add the flour, sugar and salt to a food processor and pulse just until combined. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.

In a small bowl whisk together the egg and ice water. Drizzle the water/egg mixture over the flour and pulse again until the dough just comes together.

Divide the dough in two equal portions and wrap the dough disks separately in plastic wrap. Refrigerate the dough for 30 minutes.

If you only make one galette, you’ll only need one portion of the dough. The dough will keep for about 5-7 days in the refrigerator, or you can freeze it.

After 30 minutes, preheat the oven to 400 F.

For the filling:

Add the sliced peaches to a bowl. Sprinkle the peaches with cornstarch, sugar and vanilla paste, and toss it all together. Let the filling sit for about 10 minutes.

Remove one of the crusts from the fridge and unwrap it. Roll it into a ¼ inch thick disk. It’s not important to shape the disk perfectly, you want it to look kind of rustic.

Place the dough on a parchment paper lined baking sheet. Spread the grated marzipan in the center, leaving a 2-inch or wider border of crust. Layer the peaches on top and fold the border of the crust over the peaches.

Combine the egg and water, for the egg wash. Brush the crust with egg wash. Sprinkle the slivered almonds and some sugar on the crust, and press it into the crust. Bake the galette until the crust and almonds are golden, about 40 to 45 minutes.

For the licorice whipped cream:

In a mixing bowl using an electric mixer, whip the heavy whipping cream until soft peaks are reached. Fold in the licorice powder.

Sprinkle fresh mint leaves on the galette before serving. Serve the galette with licorice whipped cream or a small scoop of vanilla ice cream.