Ingredients:

  • 225 g (1 ¾ cups) All-Purpose Flour
  • 15 g (1 tbsp) Granulated Sugar
  • 5 g (1 tsp) Fine Sea Salt
  • 115 g (8 tbsp or 1 stick) Unsalted Butter, cubed and frozen
  • 60 – 90 ml (4 – 6 tbsp) Ice Water, approximately
  • 5–6 medium (about 680 g / 1.5 lbs) Ripe Peaches, sliced
  • 50 g (¼ cup) Brown Sugar, packed
  • 15 g (1 tbsp) Cornstarch (or Plain Flour)
  • 5 ml (1 tsp) Fresh Lemon Juice
  • 5 ml (1 tsp) Vanilla Extract
  • ½ tsp Ground Cinnamon or Cardamom
  • 15 g (1 tbsp) Almond Flour, for the base
  • 1 Large Egg, lightly beaten (for egg wash)
  • 5 ml (1 tsp) Cold Water (for egg wash)
  • 1–2 tbsp Turbinado Sugar, for sprinkling

Instructions:

  1. Prepare the Pastry Dough: In a large bowl (or food processor), pulse the flour, sugar, and salt until combined.
  2. Cut in the Butter: Add the frozen butter cubes. Pulse (or cut in) until the mixture resembles coarse breadcrumbs with some pea-sized chunks of butter remaining.
  3. Add Water: Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough just barely comes together when squeezed. Do not overmix.
  4. Chill: Form the dough into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 60 minutes.
  5. Prepare the Filling: Combine the sliced peaches, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon in a large bowl. Toss gently until the peaches are evenly coated.
  6. Preheat Oven and Rest Filling: Let the filling rest for 10 minutes while preheating the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  7. Roll the Dough: On a lightly floured surface, roll the chilled dough into a rough 12–13 inch circle (about ⅛ inch thick). Carefully transfer the rolled dough to the prepared baking sheet.
  8. The Base Layer: Sprinkle the 1 tbsp of almond flour evenly over the center of the dough, leaving a 2-inch border clean around the edges. Arrange the peach slices decoratively over the almond flour, discarding excess accumulated liquid.
  9. Fold the Edges: Carefully fold the clean edge of the dough up and over the fruit, pleating the dough every 2–3 inches to hold the shape.
  10. Finishing Touches: Whisk the egg and cold water for the egg wash. Brush the exposed pastry crust generously with the egg wash, then sprinkle liberally with turbinado sugar.
  11. Bake: Bake for 40–45 minutes, rotating the pan halfway through, until the crust is deep golden brown and the filling is bubbling thickly.
  12. Cool: Allow the galette to cool completely (at least 30 minutes, ideally 1 hour) on the baking sheet before slicing and serving.