This peach almond galette combines juicy peaches with nutty sweet almonds all wrapped in a shortcrust pastry topped with crunchy flaked almonds – this is what summers are all about!
It’s safe to say that I’m a rather lazy person! Finding shortcuts to a task is one of my favourite hobbies. It comes as no surprise then that I chose to make this peach almond galette instead of making it into a tart. Now, I love a good tart and will make one when I’m really craving it. However, with these juicy summery peaches and the creamy almond frangipane filling, I had a strong feeling that keeping it rustic would add to its charm and boy was I right!
It all begins with a shortcrust pastry. This version is eggless and consist of only a handful of ingredients, 4 to be precise. The trick with shortcrust pastry is to keep things as cold as possible. You want the butter to be cold, cutting into the flour so when it bakes, it ends up making the pastry crisp and flaky. If you knead it, you will develop the gluten in the flour and the resulting dough will be tough and chewy. Not good for a galette.
Why I love this peach almond galette is because of the considerably reduced amount of work. Free form shaping of this shortcrust pastry eliminates the need to line a tart shell and blind bake it. Therefore, all you really need to do is roll out the pastry, spread the almond frangipane over it and top with the summery juicy peaches!
Finally, it’s also a great idea to give the folded side of the pastry some egg wash. This acts as a glue for when you sprinkle some flaked almonds on to its surface. Once baked, the pastry goes golden brown and crisp. The flaked almonds get toasted and it adds an incredibly nutty flavour to the peach almond galette.
You can serve this galette by itself. However, its taste is elevated a million times when you add a generous scoop of vanilla ice cream. The cold creamy vanilla ice cream goes so beautifully with the warm crisp flaky galette slice that you will be transported to an absolutely different dimension.
I hope you give this peach almond galette a go. You will be in love with this one!
- 200 grams all purpose flour
- 100 grams cold salted butter
- 50 grams icing sugar
- 3 tablespoons cold water
- 100 grams softened salted butter
- 100 grams caster sugar
- 1 egg
- 1/2 teaspoon Vanilla extract
- 100 grams almonds, ground
- 40 grams all purpose flour
- Shortcrust Pastry
- Almond Cream
- 3 Peaches Sliced
- 2 tablespoons flaked almonds.
- Begin by making the shortcrust pastry.
- In a bowl, sift all purpose flour and icing sugar. If using unsalted butter, also add some salt into your dry ingredients.
- Once sifted, use a whisk to combine them together.
- Add chopped cold butter. Use the tips of your fingers to rub the butter into the dry ingredients. You can even use a pastry cutter or do this step in a food processor.
- Once the mix resembles sand or breadcrumbs, add the cold water and using your fingers, bring the dough together.
- Do not over work the dough. Place it onto a sheet of parchment paper, wrap it and place in the refrigerator for 30 minutes to help rest the dough.
- Preheat oven to 180 C / 350 F.
- Make the almond cream / frangipane. Begin by creaming together the butter and sugar until it goes pale and creamy.
- Add the egg and mix on medium speed until well combined. Use a spatula to go around the sides and bottom of the bowl.
- Then add the ground almonds and mix until well combined.
- Then add the vanilla extract and all purpose flour.
- Mix for another minute on medium speed.
- Take the dough from the refrigerator. Generously dust your work surface with flour and roll the dough out into roughly a 12 inch diameter.
- Spread the almond cream in the center leaving a 2 inch margin on the outside.
- Place slices of peaches on the almond cream.
- Fold the outside of the dough towards the middle of the galette. Follow the instructions in the video above to get a clear idea.
- Brush the sides of the galette with an egg wash.
- Top with flaked almonds.
- Bake for 30 - 35 minutes or until the sides go golden brown
- Take it out of the oven and let cool for about 10 - 15 minutes before slicing them and serve with vanilla ice cream.