California Peach Galette with Almonds

This easy peach galette with almonds pairs a flaky all-butter pastry with juicy peaches for a simple, elegant summer dessert.

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Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings: 1

Course: Desserts

Cuisine: French

Calories: 192

All-Butter Galette Pastry

3 1/2 oz all-purpose flour about 3/4 cup plus 1 tablespoon
3/4 oz almond meal about 3 tablespoons
1/2 oz superfine sugar about 1 tablespoon plus 1/2 teaspoon, or use granulated sugar
4 tablespoons cold unsalted butter cut into small cubes
3 tablespoons ice cold water

Peach Galette Filling

4 large ripe peaches about 2 pounds total, halved, pitted, and thinly sliced
3/4 oz superfine sugar about 1 1/2 tablespoons, or use granulated sugar
1 1/4 tablespoons cornstarch
3/4 oz almond meal divided: use half in the filling and half for sprinkling on the pastry
2 tablespoons fresh lemon juice Meyer lemon works well if you have it

Egg Wash (optional)

All-Butter Galette Pastry

In a food processor, pulse the flour, almond meal, and superfine sugar until combined.
Add the cold butter cubes and pulse until the mixture looks like coarse crumbs with no large butter chunks remaining.
Add the ice cold water a little at a time, pulsing between additions. Stop as soon as the dough begins to come together; it will still look shaggy.
Turn the dough onto a lightly floured sheet of parchment paper and gather it into a ball. Place another sheet of parchment on top and roll it into a large thin circle.
Refrigerate the rolled dough on a flat baking sheet for at least 1 hour, or up to 24 hours, until firm.

Peach Galette Filling

Cut the peaches in half, remove the pits, and use a small serrated knife to cut them into thin slices. Put the slices in a mixing bowl.
Add the lemon juice, superfine sugar, cornstarch, and half of the almond meal. Toss gently until the peach slices are evenly coated.

Putting the Galette Together

Preheat the oven to 325 degrees F.
Take the chilled dough out of the fridge and peel off the top sheet of parchment. Leave the dough on the bottom parchment and place it on a flat baking sheet.
Sprinkle the remaining almond meal evenly over the dough.
Arrange the peach slices in concentric circles or any pattern you like, leaving a 2-inch border of dough exposed around the edge.
Fold the exposed dough border up and over the outer ring of peaches, pleating it as needed. Press gently to seal any cracks so the juices stay inside while baking.
If using the egg wash, whisk the egg yolk with a teaspoon of water and brush it over the folded crust for a golden finish.
Bake for 25 to 35 minutes, until the pastry edge is golden and the peaches are bubbling. Let cool until barely warm, then serve with vanilla ice cream if desired.

Calories: 192kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 39mgSodium: 45mgFiber: 2gSugar: 12g

If you do not have a food processor, rub the cold butter into the dry ingredients with your fingertips or a pastry cutter until coarse crumbs form.

Use only as much ice water as needed; adding too much or overworking the dough will make the crust tough.

The rolled crust must chill for at least 1 hour so it holds its shape while baking. It can be made a day ahead and kept covered in the fridge.

Pick peaches that are ripe but still firm, so the slices keep their shape and do not turn the galette watery.

If the crust browns before the filling is done, loosely cover the whole galette with foil for the last 10 minutes of baking.

This galette is best on the day it is baked. Store leftovers in the fridge for up to 2 days and reheat in a 325 degrees F oven until warm.

Brush only the pastry edge with the egg wash; if it drips onto the fruit, it may look streaky after baking.

Let us know how it was!