Croustades are a new dessert for me. For more on this French dessert: http://en.wikipedia.org/wiki/Croustade
If you're going to make this dessert, be aware that the bake time and temperature for the peaches should be reduced. I would suggest 300 degrees for roasting the peaches and bake them for 10 minutes. They will receive more making time when they are placed in the almond crust and baked later.
I used Domata flour for the croustade crust. The recipe calls for only the egg yoke for the dough for the croustade crust. I'd use the whole egg, as this will help the gluten free dough to stick together better and it won't fall apart as easily after it's baked
Also..make sure you have extra Domata flour in hand when working with the dough as gluten free dough always needs extra flour when kneading it.
This recipe calls for a Greek honey yogurt sauce. I'd never had Greek yogurt before. This sauce is wonderful, don't be scared to try it! I'd add about 1 tablespoon extra to the sauce.
Recipe here:
http://theyummpixel.wordpress.com/2011/01/10/honey-roasted-peach-croustade-with-almonds-and-honey-sweetened-greek-yoghurt/
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