Rustic Peach and Almond Galette
Recipe Introduction
Quick Hook
Fancy a bit of summer baking ? Ever get that craving for something sweet and comforting but not fussy? This Peach galette is it! It's bursting with juicy peaches and a hint of almond.
Brief Overview
The humble galette, a free form cousin of the pie, has roots in French cuisine. This rustic baking project is fairly straightforward and takes about an hour and a half.
It makes about 8 slices, perfect for sharing...or not!
Main Benefits
Honestly, the best thing is how easy this easy galette recipe is! Plus, peaches are packed with vitamins. Bring this Summer desserts to your next garden party desserts or village fete baking - you will definitely impress.
Ready to embrace the Peachy Goodness?
Now, let’s talk ingredients. The list is simple, focusing on fresh, high-quality components. This almond galette really shines when you use ripe stone fruit desserts , so get down to your local farmer's market for your summer fruit recipes.
Don't skimp on the butter; it's crucial for that flaky crust.
Ingredients & Equipment: Let's Get Started!
Okay, so before we dive headfirst into this Peach galette , let's talk about what you'll need. This easy galette recipe is all about simple pleasures, so don't worry, you won't need a ton of fancy stuff.
We're aiming for that perfect summer baking moment. Think rustic baking , not rocket science.
Main Players: Ingredients Breakdown
For the crust, you'll need 1 1/4 cups (150g) of all-purpose flour. Make sure it's fresh nobody wants a stale galette! And don’t forget that pinch of salt, exactly 1/2 teaspoon (2.
5ml) . Then, for that flaky goodness, get 1/2 cup (1 stick/113g) of super cold unsalted butter. Seriously , cold. I'm talking straight from-the-fridge cold! Chop it into cubes for easier mixing.
Finish the base with 1/4 cup (60ml) of ice water to bring it together.
Now, onto the star of the show: the filling! You'll want about 4 ripe peaches, peeled and sliced. That's around 500g .
Don't go for rock hard peaches; you want them juicy and fragrant. Also, have 1/4 cup (50g) of granulated sugar to sweeten things up, plus 2 tablespoons (30ml) of lemon juice to balance the sweetness with a bit of tang.
To thicken the filling, use 2 tablespoons (14g) of all-purpose flour and 1/4 teaspoon (1.25ml) of ground cinnamon for warmth.
Lastly, grab 1/4 cup (25g) of sliced almonds, toasted, for a nice crunch.
For that golden crust, you'll also need 1 large egg beaten with 1 tablespoon (15ml) of milk for your egg wash, and 1 tablespoon of granulated sugar for sprinkling on top.
Why? Because a little sparkle never hurt anyone.
Seasoning Notes: Flavor Magic
Cinnamon and peaches? Oh my gosh , it's a match made in heaven. A little lemon juice is key for brightening the flavors and preventing the peaches from browning.
Toasting the almonds really elevates their nutty flavor. If you are not a almond fan try using a small amount of almond extract (about 1/4 tsp) in the peach filling.
Equipment Needed: Keep it Simple
You'll need a food processor (optional, but it makes life easier). Otherwise, a good old-fashioned pastry blender or your fingers will do the trick.
Of course, you'll also need a baking sheet lined with parchment paper to ensure the galette doesn't stick. A rolling pin is essential for rolling out the dough.
Finally, a small bowl for the egg wash and a pastry brush for applying it are all you need.
No fancy equipment is needed to prepare this rustic baking recipe, making it great for summer desserts or quick summer fruit recipes .
So get ready for summer baking and let’s make this incredible Almond galette for our upcoming garden party desserts !
Rustic Peach and Almond Galette: Summer's Sweet Embrace
Honestly, are you even ready for this? This Rustic Peach galette is the bomb! It's the definition of summer baking .
It's a free form pie that screams summer with every bite. This is rustic baking at its finest. This easy galette recipe is bursting with juicy peaches and toasty almonds.
Think garden party desserts or even something you'd see at a village fete baking contest.
Prep Like a Pro: Your Mise en Place
First, prep is key. Gather your 1 1/4 cups (150g) of all-purpose flour , 1/2 teaspoon (2.5ml) of salt , 1/2 cup (1 stick/113g) of very cold butter , and 1/4 cup (60ml) of ice water for the dough.
Peel and slice 4 ripe peaches (approx. 500g) . Toast 1/4 cup (25g) of sliced almonds . Mix 1 large egg with 1 tablespoon (15ml) of milk for the egg wash.
Organization is everything, you know? This saves time later. Safety first : Always use a sharp knife carefully when slicing those peaches!
Let's Get This Show on the Road: The step-by-step
- Dough Time : Combine flour and salt. Cut in cold butter until it resembles coarse crumbs. Gradually add ice water until dough comes together.
- Chill Out : Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes .
- Peach Perfect : Gently toss peach slices with 1/4 cup (50g) of granulated sugar , 2 tablespoons (30ml) of lemon juice , 2 tablespoons (14g) of all-purpose flour , and 1/4 teaspoon (1.25ml) of ground cinnamon in a bowl.
- Heat it Up : Preheat oven to 375° F ( 190° C) . Line a baking sheet with parchment paper.
- Roll & Transfer : Roll out chilled dough into a 12 inch circle. Transfer to the baking sheet.
- Filling Fun : Arrange peach mixture in the center, leaving a 2 inch border. Sprinkle toasted almonds.
- Fold & Brush : Fold the edges of the dough over the filling, pleating as needed. Brush with egg wash and sprinkle with 1 tablespoon of granulated sugar .
- Bake it : Bake for 35- 45 minutes . Look for a golden brown crust and tender peaches.
Pro Tips and Tricks
- Don't overwork the dough! This will result in a tough crust. Honestly, it's the worst!
- If your crust isn’t browning enough, tent the galette with foil during the last few minutes of baking.
- To get ahead, you can make the dough a day in advance and keep it in the fridge. Summer desserts were never so easy!
This free form pie is a delightful way to enjoy stone fruit desserts . Plus, it is a summer fruit recipes that's impossible to resist.
Whether you're hosting a garden party , or just want a sweet treat, this Almond galette is sure to impress.
Enjoy!
Recipe Notes: Getting the Most from Your Peach Galette
Honestly, baking this easy galette recipe should be a breeze. But, like anything in life, a few notes can help.
I've learned a thing or two while experimenting in the kitchen. Let's dive into some tips!
Serving Suggestions for Your Summer Desserts
Picture this: Your Rustic Baking masterpiece sits on the table. It's golden brown, glistening slightly. Now, how do you present it? For plating, keep it simple.
A light dusting of powdered sugar enhances the rustic charm.
For a classic touch, add a dollop of vanilla ice cream or a spoonful of crème fraîche. I've also found that a drizzle of honey complements the stone fruit desserts beautifully.
Serve alongside a chilled glass of Rosé wine or refreshing iced tea. Perfect for a garden party or village fete .
Storage Tips
If you have leftovers (doubtful!), refrigeration is key. Store in an airtight container for up to 3 days. Honestly, it's best enjoyed fresh!
Freezing isn't really recommended. The crust might lose its texture. Reheating? A quick warm-up in a 350° F ( 175° C) oven for about 10 minutes should do the trick.
Just keep an eye on it so the crust doesn’t burn.
Variations on the Theme
Want to switch things up? Go ahead! For a dietary adaptation, try a gluten-free flour blend. My friend Sarah is gluten-free and swears by it.
Seasonal ingredient swaps are fun too. Summer fruit recipes offer endless possibilities. Think berries or plums in the fall. You can also substitute the almond galette with another nut like walnuts or pecans.
Nutrition Basics: A Little Treat
This free form pie is a treat, not a health food. Each slice is roughly 320 calories. Key health benefits? Well, peaches have vitamins! It's all about balance, right?
Listen, baking this Peach Galette should be fun. Don't sweat the small stuff. Happy summer baking ! And remember, even if it's a little wonky, it’ll still taste amazing.
Go and get baking! You can do this!
Frequently Asked Questions
Help! My galette crust is always tough. What am I doing wrong?
A tough crust usually means the dough has been overworked. Think "less is more" when mixing! Avoid over mixing the dough after adding the water, and be gentle when rolling it out. Remember, cold butter is also key for a flaky, tender crust that melts in your mouth almost like a shortbread.
How do I stop my galette from having a soggy bottom? No one wants a soggy bottom, like in the Great British Bake Off!
A soggy bottom is a common galette woe! Make sure to bake it on the bottom rack of the oven for the last 15 minutes. Also, avoid overfilling the galette, and ensure your peaches aren't too juicy. Adding a little more flour to the filling can also help absorb excess moisture.
Can I use frozen peaches for this summer baking recipe, or does it have to be fresh?
While fresh peaches are the stars of the show in this Rustic Peach and Almond Galette, frozen peaches can work in a pinch, especially if they're what you have on hand. Just be sure to thaw them completely and drain off any excess liquid before using.
You might also need to add a bit more flour to the filling to compensate for the extra moisture released during baking.
How long does this galette last, and how should I store it to keep it fresh?
This galette is best enjoyed fresh, preferably within 1-2 days. To store, cover loosely at room temperature, or refrigerate for up to 3 days. If refrigerating, the crust might lose some of its crispness, but a quick warm-up in the oven will help revive it.
I'm allergic to almonds! What's a good alternative I can use in this summer baking treat?
No worries, you can easily swap out the almonds! Sunflower seeds or chopped pecans would be a tasty and texturally similar alternative. You could also omit the nuts entirely and add a sprinkle of cinnamon sugar on top of the galette for extra flavour.
Rustic Peach And Almond Galette
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 calories |
|---|---|
| Fat | 16g |
| Fiber | 2g |
