This galette is an homage to one I made over a year ago when I was visiting my friend Amanda in Austin! It featured a buttery crust with a frangipane filling and tons of juicy, roasted Fredericksburg(obviously I HAD to make a dessert with those for just the namesake alone) peaches perched on top. It was the talk of the town amongst Amanda’s friends when they got to eat it(unfortunately I had to leave later that day so I didn’t get to try it, but at least I got great feedback on it!) and it is something I am excited to bring back with a few fun spins! This time around, I wanted to feature olive oil, because I love the combination of peaches and olive oil. There is something so reassuring and comforting about the taste of olive oil – I’m not even from the Mediterranean or Italy, but I grew up eating a lot of things that used olive oil in it. Olive oil cake is one of my favorite things to snack on, mostly because of the soft, moist crumb that makes for a gorgeous mouthfeel, so I figured, why not mix that peach galette with an olive oil cake, and this was the end result!

For the recipe, we have an olive oil tart crust, olive oil cake batter, peaches, and an olive oil snow. The tart crust does use butter in it still, but has an addition of olive oil – because of the olive oil, I recommend keeping the dough in a cold place, since olive oil has a much lower melting point than butter, and you want the dough to still remain solid and form for optimal assembly. With the cake, I use semolina flour, which has a high gluten-content, because the olive oil really hydrates that kind of flour well, resulting in an olive oil cake with a slightly firmer structure. The peaches are kind of just smushed in on top, and the whole thing is baked together over a 40 minute span to create this gorgeous pizza-sized galette. For a little bit of whimsy, I combined olive oil with tapioca maltodextrin to create an olive oil powder that is sprinkled over the top in lieu of powdered sugar, just to keep that appearance, but intro less sweetness and move subtle olive oil notes to tie the whole thing together!

Makes 12-16 portions:
For the tart crust dough:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
a pinch of salt
1/2 stick unsalted butter, cut into small cubes
2oz olive oil
1 1/2 tsp vanilla extract

In a bowl, mix together the flour, sugar, salt, and butter until a fine, crumbly dough forms. To that, add the olive oil and vanilla, mixing everything into a single, smooth dough. Refrigerate the dough for 10 minutes. On a floured surface, roll the dough out to roughly 12 inches by 9 inches in size and then transfer to a lined sheet tray.

For the olive oil cake batter:
1/4 cup semolina flour
1/4 cup all-purpose flour
3 tbsp granulated sugar
a pinch of salt
1/2 tsp baking powder
2 tbsp olive oil
1 egg white
1/4 tsp vanilla extract

In a bowl, mix everything together to form your batter.

For assembly:
3 peaches, pitted and cut into 1/8ths
1/4 cup granulated sugar
1/4 tsp vanilla extract
a pinch of salt
1 tsp olive oil
a pinch of fennel pollen
prepared tart crust dough
prepared olive oil cake batter
1 egg yolk
turbinado sugar

In a bowl, combine the peaches, sugar, vanilla, salt, olive oil, and fennel pollen. Allow the peaches to sit in the bowl at room temperature for 10 minutes. With your dough, spread the olive oil cake in an even layer, keeping the batter 1 inch within the edges. Arrange on top of the olive oil cake batter the peach wedges before folding up the edges of the dough around the filling. Brush beaten egg yolk on the edges of the dough and sprinkle on top of that the turbinado sugar. Bake at 375 degrees F for 40 minutes, rotating the pan 180 degrees halfway through the baking process to guarantee even baking on both sides.

For garnish:
1 tsp olive oil
3 tbsp tapioca maltodextrin
a pinch of salt
a pinch of fennel pollen

In a bowl, mix everything together until a fine powder forms. Using a sieve or sifter, dust the powder on top of the galette to finish.