Almond Peach Galette

This gorgeous almond peach galette is the perfect addition to any summer dinner party. A galette is essentially a rustic, free form pie, and this one is made with a buttery crust, sweet and silky almond cream, and juicy peaches that come together to taste just like summer in a dessert! When you want a simpler alternative to pie that's just as tasty, this galette recipe is going to be your go-to.

For more galette recipes, try Stone Fruit Galette, Mini Blueberry Galettes, Balsamic Molasses Pear Galette, and Strawberry Galette with an Oat Crumble Topping.

Why you'll love this almond peach galette

• Fresh, Juicy Peaches: This galette is topped with sliced fresh peaches for a lovely burst of fruity flavor!
• Sweet Almond Cream: A sweet frangipane filling gives this galette a nutty almond accent that pairs deliciously with the juicy peaches and buttery crust.
• Buttery, Flaky Crust: My go-to all butter pie dough creates an ultra flaky, tender crust that's perfect with any pie filling.

Ingredient Notes

• Peaches: You'll want to use large, fresh peaches for the best flavor.
• Almond Flour: Use a fine, high quality almond flour.
• Unsalted Butter: Use high quality European-style butter for best overall flavor, and keep it cold.
• Flour: Use high quality unbleached all-purpose flour best results.
• Eggs: You'll only need one egg yolk.
• Almond Extract: Add a high quality almond extract for optimal flavor.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this almond peach galette recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the dough. In a medium bowl combine the flour and salt. Cut the cold unsalted butter into cubes and toss in the flour mixture. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left. Add a couple tablespoons of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

STEP 2: Roll and chill. Wrap the dough tightly in plastic wrap, then chill for one hour. On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes. Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

STEP 3: Make the almond frangipane filling. In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy. Mix in the egg yolk and extracts until fully combined. Then, add in the flours and mix until fully combined.

STEP 4: Roll and spread. On a large piece of parchment paper, roll the pie dough out into a circle about ⅛" in thickness. Transfer the pie dough to a large baking sheet. Use a knife to score a dotted line about 1 ½" from the edge. 

STEP 5: Assemble. Spread the frangipane on the dough in an even layer, staying inside the dotted line. Arrange the peach slices on top of the frangipane, started from the outside and moving in. Fold the edges of the dough over onto the peaches, then place in the fridge for 20-30 minutes. Brush the edges of the crust with an egg wash and sprinkle with turbinado sugar and almond slices.

STEP 6: Bake and top. Bake the peach almond galette for about 30 minutes or until the crust is evenly golden brown. Allow to cool on the baking sheet for a few minutes, then top with vanilla ice cream and enjoy!

Expert Baking Tips

• Keep the dough cold at all times. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. 
• Cut the peaches into equally thin slices. In order for the peaches lay flat and bake evenly, be sure to cut them into equally thin slices.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x