Buttery, crispy and rustic Peach Galette with blueberries and almonds
For the pastry dough:
- 2 cups all-purpose flour (252g)
- ½ teaspoon salt
- ½ cup powdered sugar (57g)
- 12 tablespoons unsalted butter cold and cut into cubes (6oz)
- 1 large egg yolk reserve egg white for brushing on before baking
- 2 tablespoons ice water
For the peach filling:
- 4 large peaches
- 2 tablespoons granulated sugar
- ½ tablespoon cornstarch
- juice of ½ lemon
- 4 ounces almond paste, frozen then grated (homemade or store-bought)
- ½ cup blueberries, fresh or frozen
- 1 egg white whisked with 1 tablespoon milk
- coarse sugar for topping
- ¼ cup sliced almonds optional for topping
- 2 tablespoons peach or apricot jam for brushing on the fruit after baking (optional)
To prepare the pastry dough:
Combine the flour, salt and powdered sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
Gather the dough and divide into two equal size pieces. Form each ball of dough into a 7 or 8-inch round disk on a piece of plastic wrap. Cover the dough tightly and refrigerate for 1 hour or overnight. If chilled overnight allow the dough to rest at room temperature for 15-20 minutes before rolling out.
To prepare the peach filling:
To assemble the galettes:
Lightly flour a 12-inch piece of parchment paper. Working with one dough round at a time, gently roll into a 10-inch round on the floured parchment paper.
Sprinkle 2 ounces of frozen grated almond paste into the middle of the dough round, leaving a 2-inch border. Arrange half the peaches over the almond paste, with each slice overlapping slightly. Sprinkle half the blueberries on top of the peaches.
Gently fold the edges of the dough up, (use a large spatula to assist if needed) overlapping as needed and covering part of the fruit. Refrigerate the unbaked peach galette while working with the second disk. Repeat with the remaining dough, almond paste, peaches and blueberries. Refrigerate both galettes for at least 1 hour before baking.
To bake the galettes:
Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Slide the chilled galettes onto the prepared baking sheet. Brush the edges of the dough with the egg white whisked with a little milk. Sprinkle with coarse sugar, and sliced almonds, if using.
Bake until the galette is a deep golden brown and the fruit is bubbling, about 35 - 45 minutes. Warm the jam slightly and brush over the baked fruit, if using. Cool on a rack and serve slightly warm or at room temperature.
To serve, top with vanilla ice cream or lightly sweetened whipped cream if desired.
Don’t make the dough rounds larger than 10-inches in diameter. This all-butter crust may not hold together and will split if rolled too thin.
If the pastry splits while rolling out, it may be a little too cold. Allow the dough to rest for another minute or two and try again.
If chilling the assembled galettes for more than one hour, cover each in plastic wrap.
This recipe makes 2 small galettes. If you only need one, freeze half the dough for later. Cut the filling recipe in half if making just one galette.
Pastry dough recipe adapted from Nigel Slater