A peach galette is very similar to a peach tart except that instead of agonising over perfecting a giant tart shell that needs to come out of its mould without breaking, this bake-me-straight-on-the-baking-sheet-tart is exactly what you’ve been looking for.
The pastry used to make the peach galette can be flavoured with all sorts of spices and zests and you can use whatever fruit you have in season. I adore almond cream and think it goes especially well with peaches. They’re related botanically so you’re basically just bringing the whole happy family together.
Peach & Almond Cream Galette
- 330g flour
- 190g unsalted butter, chopped into little cubes
- zest of 1 lemon
- 50g sugar
- 1 free-range egg yolk
- pinch of salt
- 2 tsp vanilla extract
- 60g unsalted butter
- 60g caster sugar
- 1 free-range egg
- 60g ground almonds
- 1 tsp vanilla extract
- a splash of rum or Grand Marnier
- 7 ripe peaches
- juice of 1 lemon
- caster sugar for sprinkling
- 1 beaten egg for glazing
- slivered almonds
Begin with the pastry. Place flour and salt into a large bowl. Tip the butter and lemon zest into the flour and start working it with your finger tips to create a wet sand like texture. Once the butter has been worked in add the egg yolk and vanilla. Incorporate well but do not over work the dough.
To avoid over working and over warming the dough it is best to turn your dough out onto a clean kitchen surface such as marble or granite and using the palm of your hand press and scrape the ingredients together along the marble. It mixes everything quickly, you don’t overwork the dough and it stays cool.
Roll your dough into a ball and then flatten into a disc. Wrap well in cling film and refrigerate for at least an hour.
Begin the almond cream by whisking the butter and sugar together until very pale and fluffy. Add the egg and whisk again until well incorporated.
Add the almond flour and then finally the vanilla and liquor of your choice. Place the finished almond cream into the fridge.
Pit the peaches and slice them evenly into little wedges. Place in a bowl and sprinkle lightly with about 2 Tbsp caster sugar and squeeze over the juice of 1 lemon.
Toss them until nice and shiny.
Preheat oven to 180˚C. Start the galette assembly. Remove the pastry from the fridge and roll out into a 30cm ish circle. Spread some almond cream into the centre of the circle, leaving a couple centimetres clear for folding.
Arrange the peaches in a spiral fashion trying to fit in as many as possible.
Roughly fold the dough over onto some of the peaches. Press and squeeze the dough as you overlap section by section to form a very rustic circle.
Brush the dough with the beaten egg and sprinkle with caster sugar and slivered almonds.
If you need to trim some of your pastry don’t waste it! Make a little individual galette. Or if you’re lucky enough to own a big enough baking tray no need for trimming!
Bake the peach galette at 180˚C for approximately 45 minutes until golden brown and the pastry is crisp.
Serve with a dollop of heavy cream or ice cream.