This super easy Almond Peach Galette is what summer desserts are all about! Combining a buttery and flakey Homemade Pastry and ripe Peaches with a hint of Almond, this rustic Peach Tart is great for summer parties, barbecues or for afternoon tea.
Why we love this recipe
From all the fruits you can bake, Peaches are probably one of my favourite. I simply love how naturally sweet and juicy they become after being baked in the oven. And what better way to eat baked peaches than surrounded by a deliciously flaky all butter pastry crust!?
Peaches and Almonds work so well together - especially with a flakey pastry! I love this association so much, I had already made another version of this recipe: a Peach Frangipane Tart.
Galettes are also a great dessert to prepare when you don't want to spend too much time in the kitchen but still want to create something impressive (and delicious). Whether it is a Winter Galette like this Apple Galette or a Savoury one like this Tomato Galette, the possibilities are infinite!
What is a French Galette
In French, a Galette can refer to a few different things:
- another word for Crepe, usually used for savoury buckwheat crepes
- a Galette des Rois - a pastry filled with Frangipane served on the Epiphany
- a rustic freeform Tart that can be sweet or savoury
This recipe refers to the last one: a super easy, rustic peach tart made without a tin or pan.
Making the Pastry for a Galette is essentially the same as making pastry for a pie or a tart - it is only shaped differently. It can be made by hands or with the food processor.
This Rustic Peach tart with almond crust uses very basic ingredients in addition to a little bit of almond meal.
To make the All-Butter Galette Pastry Crust, you will need (scroll down to recipe card for all quantities):
- Plain / All-Purpose Flour: sifted if needed
- Almond Meal: make sure to sift it as almond meal tends to have create lumps when stored
- Caster Sugar: or fine White Sugar
- Butter: unsalted, cold and cut into small cubes
- Water: very cold too
How to make Galette Pastry in the Food Processor
I love to make my pastry doughs in the food processor as it is less messy, but you can make it by hands by following the exact same process:
- Mix together the Flour, Almond Meal and Sugar in the Food Processor
- Cut the cold Butter into small cubes and add to the dry ingredients. Pulse until it looks like very small crumbs or wet sand - you should not see thick pieces of butter anymore
- Add the cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (you might need a little bit more or less water)
- Transfer onto a lightly floured sheet of baking paper, cover with second sheet and roll into a large circle
- Place in the fridge to rest for at least 1 hour.
Note that if you do not want to make this recipe with a homemade pastry dough, you can obviously make the Peach galette with store bought crust!
The filling of this rustic peach pie is just as simple as the crust. Mainly the fruits, a little bit of lemon juice, some sugar, and almond meal + cornstarch to thicken any juices.
You can add any spices you would like at this point, or even some nuts for a little bit of crunch!
To make the Galette Filling with Peaches, you will need (scroll down to recipe card for all quantities)
- Peaches: I used Yellow Peaches but White Peaches will work as well. Go for relatively soft fruits but not too ripe; you need to be able to slice them.
- Caster Sugar: or fine white sugar. You can also use brown sugar for a more caramelised flavour.
- Cornstarch: needed to thicken the juice the fruits will release when cooked, and avoid getting a very soggy pastry
- Almond Meal: both used for flavour as well as to absorb some of the juices released from the fruits
- Lemon Juice: to balance the sweet flavours
Preparing the Filling
- First, slice the Peaches in half and remove the stone. With a small serrated knife (or paring knife), thinly slice each peach halves and place them in a bowl.
- Add the Lemon Juice, Sugar, Cornstarch and Almond Meal and gently stir with a spatula. Try not to break the peach slices.
Assembling the galette
Once both of the elements are ready, it is time to assemble the peach galette:
- Preheat your oven on 160'C/325'F
- Take the Pastry out of the fridge and place it over a flat baking tray.
- Sprinkle the bottom of the pastry with Almond Meal, then arrange the sliced Peaches over the pastry leaving the edges clear.
- Fold the edges of the pastry over the external layer of fruits. Make sure there are no gaps or holes so that no juice can escape while baking
- Optional: brush the folded edges with a little bit of Egg Yolks to give them a golden colour.
- Bake for 25 to 35 minutes, or until the fruits are soft and the pastry is golden.
They are basically the same thing; a tart baked without a pan. Galette is French while Crostata is Italian, but they usually both refer to the same kind of pastries.
In a way, it is: they both have a pastry crust and a filling. Galette tend to be very flat as they do not have the support of a pan edges when then bake, with exposed filling in the middle. Pies are usually much thicker and can have pastry covering the filling.
With Tarts and Pies, it is easy to blind-bake the pastry to avoid having a soggy crust. Unfortunately, you cannot blind-bake a galette as you need to be able to fold the edges of the crust over the filling.
A great tip I have found over the years is to sprinkle something that will absorb extra moisture from the fruits over the bottom of the pastry.
Different ingredients can be used, such as Semolina Flour or Fine Polenta, but since we are making an Almond Tart here, I used a little bit of Almond Meal sprinkled over the pastry.
It will absorb some of the juices from the peaches and help the bottom of the galette to bake properly!
Storing & Freezing the Galette
How to store the dessert
This rustic peach pie can be kept at room temperature for 24 hours, covered with wrap or foil. But it is better to store it in the fridge if kept for longer than 24 hours.
Place back in the oven for 5 to 10 minutes when ready to serve, as they are really nice eaten warm. You can also simply place individual slices in the microwave for about 30 seconds.
Can I make it ahead?
Absolutely! But they need to be baked ahead as well, otherwise the crust will start to become soggy. Once baked, they can be kept for up to 2 days and should be kept in the fridge in the meantime.
They are better eaten warm, so pop it back in the oven for 5 to 10 minutes before serving. Note that if you know it will only be served later, you can always under cook it of about 10 minutes and finish the baking just before serving.
Can I freeze it?
Yes, you can freeze this Peach Galette. And if you are planning to make this recipe ahead, it could even be a better option to freeze it in the meantime so that it is as fresh as possible.
Galettes can be frozen un-baked or baked; but I recommend freezing them un-baked for a fresher finish. Simply place your pre-made galettes in the freezer on a tray, then wrap with plastic or foil once frozen.
Bake the indicated way, with the addition of 10 minutes to allow for the galette to thaw in the oven.
More Fruit Tarts Recipes:
- Strawberry and Cinnamon Galette
- Gluten-Free Black Grape Galettes from Fearless Dining
- Fruit Galette from Sugar Spun Run
- Easy French Apple Tart
- Apricot Tarte Tatin
- Strawberry Custard Tartlets
- Puff Pastry Apple Tartlets
- Pear Frangipane Tarts
- French Orange Tart
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Easy Peach Galette with Almonds
All-Butter Galette Pastry
- 2/3 cup (100gr) Plain, All-Purpose Flour
- 2 tbsp (20gr) Almond Meal
- 1 tbsp (15gr) Caster Sugar
- 1/4 cup (60gr) Cold Unsalted Butter
- 2 1/2 tbsp (45ml) Cold Water - approx.
Peach Galette Filling
- 4 Peaches - soft but not fully ripe
- 1 1/2 tbsp (20gr) Caster Sugar
- 1 tbsp (8gr) Cornstarch
- 1 tbsp (10gr) Almond Meal - + 1 tbsp to sprinkle over the pastry
- 2 tbsp Lemon Juice - about 1/2 Lemon.
Egg Wash (optional)
- 1 Egg Yolk
All-Butter Galette Pastry
- In the bowl of your Food Processor, mix the Flour, Almond Meal and Sugar. (see note 1 if making by hands)
- Add small cubes of Cold Butter to the dry ingredients. Blend until it you get small crumbs and cannot see big chunks of butter.
- Add the Cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (see note 2)
- Transfer the pastry onto a lightly floured sheet of baking paper and bringer together into a large ball. Place a second sheet of baking paper over it and roll into a large thin circle.
- Place in the fridge to set for at least 1 hour. (see note 3)
Peach Galette Filling
- Slice the Peaches in Half and remove the stone. With a small serrated knife, cut thin slices of peaches and place them in a mixing bowl.
- Add the Lemon Juice, Caster Sugar, Cornstarch and Almond Meal. Stir delicately until all the fruits are evenly covered.
Putting the Galette together
- Preheat your oven on 160'C/325'F.
- Take the Pastry out of the fridge and remove the top layer of baking paper. Place it on a flat baking tray.
- Sprinkle the extra tablespoon of Almond Meal over the Pastry
- Arrange the fruit slices in your preferred pattern, leaving the edges of the pastry free. (see note 4)
- Fold the edges of the pastry over the external round of fruits. Make sure there are no gaps or holes so that no juices can escape while baking.
- Optional: whisk an egg yolk and brush over the edge of the pastry for a golden brown finish.
- Bake for 25 to 35 minutes, or until the edges are golden. Serve lukewarm, with the optional scoop of Vanilla Ice Cream
- To make the pastry by hands, rub the butter and dry ingredients between your fingers and palms until to get the desired consistency. You can also use a Pastry Cutter to help you.
- You may need less or more water than indicated, but make sure you stop as soon as the dough comes together so you do not overwork the pastry. It will still look a bit rough but it will get the perfect consistency when you roll it.
- The pastry will feel hard when you take it out of the fridge, but will soften at room temperature and with the heat of your hands. This pastry can also be made ahead and kept in the fridge for 24 hours before using it.
- To create the same pattern as me, start by placing 4 slices of peaches in the middle of the pastry. Changing direction, place another 4 slices next to the first one. Repeat until all of your fruits are placed over the pastry.