Peach and almond galette
DifficultyMedium
Servings6–8 slices
Prep time30 minutes
Cook time40 minutes
Total time1 hour10 minutes
Golden slices of ripe peach melt into a buttery, crisp crust, with a whisper of almond tucked beneath the fruit. A rustic galette that feels like summer on a plate — best served warm with vanilla ice cream.
Ingredients
For the crust:
- 1 ¼ cups (150g) All-purpose flour
- 1 tbsp Granulated sugar
- ½ cup (113g) Unsalted butter, cold and cubed
- 3–4 tbsp Ice water
- ¼ tsp Salt
For the almond filling:
- ⅓ cup (35g) Almond flour
- 2 tbsp Granulated sugar
- 2 tbsp (28g) Unsalted butter, softened
- 1 Egg yolk
- ½ tsp Vanilla extract
For the fruit topping:
- 2 cups (about 3 medium peaches) Fresh peaches, thinly sliced
- 1 tbsp Granulated sugar
- 1 tsp Lemon juice
- 1 tsp Cornstarch
To finish:
- 1, beaten Egg , (for egg wash)
- 2 tbsp Sliced almonds
- 1 tbsp Turbinado sugar, (optional)
Instructions
Make the crust:
- 1
In a large bowl, mix flour, sugar, and salt. Cut in the cold butter until pea-sized crumbs form.
- 2
Drizzle in ice water, 1 tbsp at a time, mixing just until the dough comes together.
- 3
Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Make the almond filling:
- 1
In a small bowl, mix almond flour, sugar, butter, egg yolk, and vanilla until smooth. Set aside.
Prepare the fruit:
- 1
In a bowl, toss peach slices with sugar, lemon juice, and cornstarch.
Assemble the galette:
- 1
Preheat oven to 400°F (200°C). Roll out chilled dough on parchment into a 12-inch (30cm) circle.
- 2
Spread almond filling in the center, leaving a 2-inch (5cm) border.
- 3
Arrange peaches over the filling. Fold dough edges inward, pleating gently.
- 4
Brush crust with beaten egg, sprinkle with sliced almonds and turbinado sugar if using.
- 5
Bake 35–40 minutes until golden and bubbly. Let cool slightly before slicing.
Notes
-
Storage: Store leftovers covered at room temp for 1 day or refrigerate for up to 3 days.
-
Make-ahead: The dough and almond filling can be made 1 day ahead.
-
Allergy tip: Swap almond flour for oat flour and skip sliced almonds for a nut-free version.
Nutrition (per 100g)
| Calories | 290kcal |
| Carbohydrates | 32g |
| Fat | 17g |
| Protein | 4g |
