Peach-Almond Galette

Directions

1. 1
   In food processor, combine flour, cornmeal, 1 T granulated sugar and salt.
2. 2
   Add butter, pulse until mixture resembles coarse meal.
3. 3
   Add ice water, 1 T at a time, and pulse until dough forms.
4. 4
   Shape dough into a disk; wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
5. 5
   Meanwhile, in a clean food processor, grind almonds and confectioners' sugar to a fine meal.
6. 6
   Add egg yolk and almond extract and blend; set aside.
7. 7
   In large bowl, combine peaches, honey and cinnamon; set aside.
8. 8
   Preheat oven to 400 degrees F.
9. 9
   On lightly floured work surface, roll dough out to a 14-inch circle.
10. 10
    Fit into a 10-inch pie plate.
11. 11
    Spread almond paste over dough, including up the sides.
12. 12
    Add peaches.
13. 13
    Fold edges of dough over peaches to form a rustic flat pie with about a 2-inch wide border.
14. 14
    Brush dough with water and sprinkle with remaining granulated sugar.
15. 15
    Bake until filling is bubbling and crust is flaky and golden brown, 45-50 minutes.