A scrumptious recipe to take advantage of seasonal peaches! A galette is a free-form tart. A round of sweet dough is topped with luscious almond cream, fresh peaches, and sliced almonds. The result is juicy, slightly sweet, crunchy, and plain delicious. The components can be made ahead so it's perfect for barbecues, picnics, and lazy weekends.
If you're in the mood for homemade pie but don't want to go the minimal effort pie crust route, a galette is exactly what you need.
What is a galette?
A galette is a free-form pie (or tart).
This means that the pie crust is rolled into a circle, 3/4 of it is filled, and the edges turned inwards leaving some filling exposed in the center. The pie is baked directly on a parchment paper or oven sheet, so there's no need for a pie pan. How's that for convenience?
It can be sweet or savory and we have our favorite Tomato Galette recipe to prove it.
Components
The crust
We love this Italian pasta frolla for making galettes. Love it.
It's sweet but not overly so, more spongy than our basic pie crust, and richer from the extra egg yolk. I'm sure you'll love it.
But you can use your favorite sweet pastry or even a store-bought one, preferably all butter.
The filling
The filling consists of frangipane (a.k.a almond cream) and fresh fruit. The almond paste creates a barrier between the fruit juices so the crust is crisper. And it adds great flavor, of course!
Almond cream
I love this paste made from raw almonds. It's super easy and keeps for several weeks in the refrigerator. And it has its own post, How to Make Frangipane.
It pairs well with fruit like the peaches in this recipe. Take a look at the Pear Frangipane Tart or the Apricot Raspberry Tart, they are both outstanding.
Peaches
I like to peel half and leave half with the skin on. A mix of texture and smoothness. Choose what works for you.
It's best to have firm but ripe fruit. As you can see in the image below, some slices were a bit overripe and don't look as pretty as the others. Also, the fruit cooks while baking so it will hold better if it's just ripe.
Make-ahead
- Crust: you can keep it in the refrigerator for up to a week and frozen for up to 2 months. Always well wrapped.
- Almond cream: this recipe keeps for weeks in the refrigerator and it can be frozen. Always use an airtight container.
Variation
- Other fruit: this galette recipe works really well with nectarines, plums, pears and apricots.
- Skip the almond cream and scatter the bottom of the pie with ground almonds or vanilla cookie crumbs.
Other peach recipes you might like:
Old Fashioned Peach Cobbler
Fresh Peach Chutney
Peach Blueberry Upside Down Cake
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Fresh Peach Galette
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Pies & Tarts
- Method: Baking
- Cuisine: International
Description
A sweet crust encasing almonds paste and slices of fresh peaches. This is a free-form tart that you will love! Perfect for warm weather and seasonal fruit.
*Estimated time doesn't include making the homemade dough and almond cream.
Ingredients
For the crust:
1 recipe Italian pie crust (for other alternatives see Notes, below)
For the filling:
- 1/2 recipe almond cream (homemade or store-bought)
- 3-4 large peaches, cored and sliced (with or without skin)
- 3-4 tablespoons sugar
- 3 tablespoons sliced almonds
Instructions
- Preheat oven to 350°F/180°C
- Have ready the measured almond cream and the sliced peaches. After the dough is rolled the assembly should be quick so the pie crust doesn't start to soften too much.
- The easiest way to roll the dough is to start on the counter and finish on a piece of paper that will then go onto the baking sheet with the finished galette. You will need to roll the dough about 3 extra inches than the galette size you want to make.
- Lightly flour the counter space and have ready the piece of parchment paper at least 8x8 inches.
- Take out the dough from the fridge and begin to roll it, lifting and turning it a quarter (I do it to the left) regularly, making sure that it doesn't stick.
- Make a circle of roughly 11 inches in diameter to then have an 8-inch galette. I recommend transferring the dough to the parchment paper when it's about 9 inches and roll the rest on the paper, even if the paper is smaller. You will turn the edges inwards so don't worry.
- Spread the almond cream in the center making a circle and leaving 3 inches without filling.
- Arrange the peach slices any way you want.
- Dust the fruit with the sugar and start turning the leftover crust inward. It will have small folds each time you lift it.
- Complete the round and sprinkle with the sliced almonds.
- Bake for about 40 minutes or until the dough is golden, the fruit bubbly and the almond cream somewhat set.
- Let cool on a wire rack until you can carefully transfer it to a serving plate.
- Eat warm or at room t° sprinkled with powdered sugar, a scoop of ice cream, or whipped cream.
- Leftovers can be kept at room t° for a day and after refrigerated for 3-4 days, always wrapped to avoid drying out too much.
Notes
Crust: alternatively you can use our Sweet Shortcrust pastry or any other sweet crust you like, homemade or store-bought. If not making it try to buy an all-butter crust.
Filling: if you don't want to make the frangipane or almond cream, use a few tablespoons of ground almonds or vanilla cookie crumbs. Put the peaches on top.
Other fruit: this galette recipe works really well with nectarines, plums, pears, and apricots.
Keywords: peach galette
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