Almond Peach Galette

5 from 2 votes

Galettes are the lazy alternative to pie, but always equally delicious, and this almond peach galette is no exception! Underneath the fresh, juicy peaches is a thin layer of frangipane and a buttery, flaky crust. Enjoy this summery galette warm with a scoop of vanilla ice cream!

Prep Time 30

Cook Time 30

Total Time 1

Servings8 servings

Coursegalette

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the galette dough:

200 g (1 ⅔ cup) all-purpose flour
¼ teaspoon kosher salt
140 g (10 tablespoon) unsalted butter, cold & cubed
½ cup ice water

For the frangipane filling:

21 g (2 ½ tablespoon) butter, room temp
24 g (2 tablespoon) granulated sugar
¼ teaspoon kosher salt
1 egg yolk
¼ teaspoon vanilla extract
½ teaspoon almond extract
24 g (¼ cup) almond flour
8 g (1 tablespoon) all-purpose flour

For assembly:

3-4 peaches, cut into thin slices
Egg wash, 1 egg + 2 tablespoon heavy cream
Turbinado sugar, for sprinkling
Almond slices, for sprinkling

Instructions

For the galette dough:

In a medium bowl combine the flour and salt.
Cut the cold butter into cubes and toss in the flour. 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.
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.

For the 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.

For assembly:

Preheat the oven to 400 degrees F.
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.
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. Bake the galette for about 30 minutes or until the crust is evenly golden.
Allow the galette to cool on the baking sheet for a few minutes, then top with vanilla ice cream and enjoy!

Notes

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.

Nutrition Facts

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