Peach Galette

Peach Galette


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This pastry always works for me. Galettes are easier than pies, even when my measuring is not that exact. You can use many types of fruit - I have use plums and apples, and sometimes a mixture of peaches and berries.


Makes: 2 galettes

  • 300g plain flour
  • 2 tablespoons caster sugar
  • 2 pinches salt
  • 225g cold butter, sliced into pieces
  • 120ml cold water
  • 750g peaches, peeled, stones removed and sliced
  • 1 teaspoon vanilla extract or essence
  • 4 tablespoons caster sugar
  • 2 tablespoons plain flour
  • 30g almond paste
  • 2 tablespoons cream

Preparation:30min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:2hours 

  1. In a food processor, blend the flour, sugar and salt. Add the butter then process in short bursts until the the mixture is crumbly. Should take only a few bursts to make the pieces of butter a little smaller than pea-sized.
  2. Add in chilled water, about 120ml, and quickly process. Add more water if needed, tablespoon by tablespoon, until the mixture starts to form a soft dough. Form into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
  3. In a medium bowl, toss peaches with vanilla and remaining sugar, and then gently stir in 2 tablespoons flour to coat.
  4. Preheat oven to 220 degrees C. Grease a baking tray or line with baking paper.
  5. Roll out 1/2 of the pastry on a floured surface to form a rough circle about 3mm thick. Spread 1/2 of the almond paste in a smaller circle in the centre. Mound 1/2 of the peaches on top. Fold the outer edges of the pastry round over the filling, by about 5 to 7cm all the way around, in an accordion fashion. Transfer to baking tray and brush pastry with cream. Repeat with remaining ingredients.
  6. Bake for 30 minutes, or until golden brown.


I tossed in 75g blueberries the last time I made this. It was wonderful. You can brush the top of the pastry with egg wash instead of cream, if desired.

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