Peach Frangipane Galette

A rustic peach galette made with flaky, buttery pastry, rich almond frangipane, and juicy fresh peaches. Lightly sweetened with lemon, granulated sugar, and brown sugar, the peaches retain their natural flavor while adding just the right amount of sweetness.

*The almond frangipane bakes beneath the peaches into a soft, nutty layer, while the pastry becomes crisp and golden around the edges. Rustic, simple, and delicious.

Yield: 1 galette
Serves: 6–8 slices

Ingredients:

Pie Dough

• 624 g all-purpose flour

• 2 tsp granulated sugar

• 2 tsp salt

• 1 tbsp apple cider vinegar

• 1 cup ice-cold water

• 1 lb unsalted butter 

Almond Frangipane

• 72 g unsalted butter, softened

• 72 g granulated sugar

• 1 large egg, whisked

• 72 g almond flour

• ½ tsp salt

• ½ tsp almond extract

Peaches

• 3 ripe peaches

• Juice of 1 lemon

• 2 tsp granulated sugar

• 1 tbsp brown sugar

For Finishing

• 1 egg

• 1 tbsp water

• Granulated sugar, for sprinkling

Optional Garnish

• Edible flowers

• Vanilla ice cream, for serving

Instructions:

Make the Pie Dough

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Cut the cold butter into the flour mixture until the butter is broken into small, pea-sized pieces.

3. Add the apple cider vinegar and ice-cold water a little at a time, mixing just until the dough begins to come together. Be careful to not overwork the dough. 

4. Turn the dough onto a lightly floured surface and gently bring it together into a disk.

5. Divide the dough into two equal portions.

6. Wrap each portion in plastic wrap.

7. Refrigerate one portion for at least 1 hour, preferably overnight. Save the other half for another galette or place it in the freezer for future use.

Make the Almond Frangipane

1. Add the softened butter and sugar to a food processor.

2. Blend until smooth, pale, and creamy.

3. Add the whisked egg and pulse until fully incorporated.

4. Add the almond flour, salt, and almond extract.

5. Pulse again until smooth and evenly combined.

6. Set aside.

Prepare the Peaches

1. Slice the peaches into thin wedges.

2. Place the peaches in a bowl and gently toss with the lemon juice, granulated sugar, and brown sugar.

3. Let the peaches sit for 10–15 minutes while you prepare the dough.

Assemble the Galette

1. Preheat the oven to 400°F.

2. On a lightly floured piece of parchment paper, roll the chilled dough into a rough 14-inch circle, approximately ⅛-inch thick.

3. Spread the frangipane over the center of the dough, leaving approximately a 2-inch border around the edges.

4. Arrange the peach slices over the frangipane, slightly overlapping them.

5. Leave any excess peach juice behind in the bowl to prevent the galette from becoming soggy.

6. Gently fold the edges of the dough up and over the peaches, pleating as you go. Don't worry about making it perfect—the rustic folds are part of the charm!

Egg Wash & Sugar Finish

1. Whisk together 1 egg and 1 tablespoon of water to make an egg wash.

2. Lightly brush the folded edges of the dough with the egg wash.

3. Sprinkle the crust generously with granulated sugar for a golden, caramelized finish.

Bake

1. Transfer the galette, still on the parchment paper, to a baking sheet.

2. Bake at 400°F for 15 minutes.

3. Reduce the oven temperature to 375°F and continue baking for another 30–40 minutes, or until the crust is deeply golden brown and the peaches are tender and caramelized.

4. Allow the galette to cool for 20–30 minutes before slicing. This gives the frangipane and fruit juices time to set.

To Serve

Serve warm or at room temperature, ideally with a generous scoop of vanilla ice cream.

Sprinkle on some edible flowers for extra fun.