This easy Peach Galette Recipe combines a flaky galette pastry, naturally sweet and juicy Peaches and nutty Almonds to create the most simple and delicious summer dessert!
1tbsp (10gr)Almond Meal+ 1 tbsp to sprinkle over the pastry
2tbspLemon Juiceabout 1/2 Lemon.
Egg Wash (optional)
1Egg Yolk
Instructions
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
Notes
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.