Easy Peach Galette with Almonds

Nothing says ‘Summer Time’ like this super easy Almond Peach Galette. The flakey homemade galette pastry combined with the naturally sweet stone fruits create the most delicious summer dessert!

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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.

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.

What is the difference between a galette and a crostata?

They are basically the same thing; a tart baked without a pan. Galette is French while Crostata is Italian, but they both refer to the same kind of pastries.

Is a Galette a Pie?

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.

Did you know Galette could also be savoury?
Here are a few savoury Galette recipes:

• Mini Cherry Tomato Galettes with Pesto
• Tomato Galette with Whipped Feta

How to make Galette Pastry

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.

Galette Crust Ingredients

To make the All-Butter Galette Pastry Crust, you will need (scroll down to recipe card for all quantities):

• Plain / All-Purpose Flour
• Almond Meal (or almond flour)
• Caster Sugar
• Cold Butter
• Cold Water

Making Galette Pastry

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!

Rustic Peach Tart Filling

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!

Filling Ingredients

To make the Galette Filling with Peaches, you will need (scroll down to recipe card for all quantities)

• Peaches (I used Yellow Peaches) – relatively soft but not too ripe
• Caster Sugar
• Cornstarch
• Almond Meal
• Lemon Juice

Preparing the Peach 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 dessert

Once both of the elements are ready, it is time to assemble them:

• 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.

How do you keep the pie crust from getting soggy?

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!

How to store the galette

This Galette 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 galette be made ahead?

Can you make Galette ahead of time? 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 you freeze a galette?

Yes, you can! 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 Galette and 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
• Easy Apple Galette with Applesauce

Peach Almond Galette Recipe