Peach and Almond Galette
Mouthwatering Rustic Free-Form Peach Tarts
Posted By Savita
My first introduction to "Galette" was in French Pastry Cafe, a few years ago. This french cafe made these gorgeous looking, free-form, flaky, and rustic fruit tarts with a thin layer of fruit on the top. I always loved'em for flaky and buttery crust - totally indulgent in taste, yet had fresh and sweet bite of stone fruits (like cherries, peaches, plums, you name it!). They had a huge variety of galettes and whenever I visited, all I wanted was a slice of Galette.
It is interesting that I loved eating galette in French Cafe so much that never cared to make one at home. I guess, the convenience of French Bakery around the corner spoiled my inner-chef who always wanna try everything (well, that be a exaggeration, let's say many things) I eat out, at home :). Two years back, we moved to a different area and that sweet indulgent ride ended for a while....... until recently I craved for those galettes soooo much that decided to make'em at home (finally!!!)
- 2 Peach (I often use either Nectarines/Peaches for this.)
- 4 tbsp Sugar (plus 2 tbsp for sprinkling later)
- 2 Egg(s) (egg yolk)
- 6 tbsp Almond Meal (1 tbsp per galette)
- 2 tbsp Unsalted Butter
- 1 Puff Pastry (set of two ready-made sheets)
- 1 tbsp Lemon (lemon zest or 1/2 tsp lemon extract)
- 1. Remove stone and slice peaches into thin, fan-out wedges - about 8-10 slices of each peach half. Keep aside.
- 2. On a board dusted with all-purpose flour, spread 1 puff pastry sheet and roll in gently to even the edges. Slice it into 4 squares. While working on first pastry sheet, keep second in refrigerator.
- 3. In a small bowl, mix almond meal, egg yolks, sugar and lemon zest. stir together to make a paste. if it is very think in texture, add 1/2 more egg yolk. Mark the inner of pastry square with a small bowl or cookie cutter and spread 1/8 of almond-egg filling in the center.about a tbsp.
- 4. Top peach slices on almond layer, fanning out to cover the marked center.
- 5. Lifting from one edge, fold the edges of pastry around the peach slices to make a free-form closed shape.
- 6. Dot the top of galette with diced cold butter and sprinkle 1 tsp sugar on each of four galettes. Place on baking sheet and keep these 4 in refrigerator and take remaining pastry sheet out to make the remaining four galettes.
- 7. Repeat step 2-6 to make all galettes. Let set in refrigerator for 20-25 minutes. Meanwhile, pre-heat the oven to 450 F.
- 8. Bake all galettes in preheated oven for 15-17 minutes or until crust is flaky and brown on edges and filling is fragrant. Transfer to a cooling rack to cool slightly or bottoms will get soggy with steam. Serve warm with scoop of vanilla ice-cream and enjoy!!
I often use Peaches or Nectarines for this recipe. Peaches and nectarines are the same species, even though they are regarded commercially as different fruits. So feel free to use what is easily available to you. Like Nectarines or Plums or Cherries go perfect.
Always cool galette on cooling rack after baking otherwise bottom will become soggy in its own steam and will not taste good.