From the Cook
From the Cook
From the Cook
From the Cook
1/5
Almond Peach Galette
Warning0 allergens identified
Almond Peach Galette
Galette Dough
Frangipane Filling
Assemble
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Instructions
1
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In a medium bowl combine the flour and salt.
2
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Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
3
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Add a couple tablespoons of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
4
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Wrap the dough tightly in plastic wrap, then chill for one hour.
5
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On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
6
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Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
7
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In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy.
8
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Mix in the egg yolk and extracts until fully combined.
9
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Then, add in the flours and mix until fully combined.
10
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Preheat the oven to 400 degrees F.
11
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On a large piece of parchment paper, roll the pie dough out into a circle about ⅛" in thickness. Transfer the pie dough to a large baking sheet.
12
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Use a knife to score a dotted line about 1 ½" from the edge.
13
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Spread the frangipane on the dough in an even layer, staying inside the dotted line. Arrange the peach slices on top of the frangipane, started from the outside and moving in.
14
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Fold the edges of the dough over onto the peaches, then place in the fridge for 20-30 minutes.
15
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Brush the edges of the crust with an egg wash and sprinkle with turbinado sugar and almond slices. Bake the galette for about 30 minutes or until the crust is evenly golden.
16
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Allow the galette to cool on the baking sheet for a few minutes, then top with vanilla ice cream and enjoy!
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Tips & Tricks (5)
- Chill Your Dough Properly ❄️Keep your butter and ice water ice-cold, and chill the dough for at least 30 minutes before rolling to ensure a flaky, tender crust that won't shrink during baking.
- Toast Your Almonds First 🌰Lightly toast both the sliced almonds and almond flour in a dry pan for 2-3 minutes to deepen their flavor and add richness to the frangipane layer.
- Peak Peach Selection 🍑Choose peaches that are just ripe (slightly firm with a fragrant aroma) and slice them no more than 30 minutes before assembly to prevent oxidation and maintain their beautiful color.
- Master the Egg Wash Application 🥚Brush the egg wash only on the crust edges (not the filling) using gentle, even strokes, then sprinkle turbinado sugar for a gorgeous golden-brown finish and delightful crunch.
- Perfect Fold Technique 📐When folding up the galette edges, overlap them slightly and create even pleats every 2-3 inches to ensure uniform cooking and an attractive rustic presentation.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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