Peach Frangipane Galette

I’ve had this recipe sitting in my notebook for months. It started out as a rhubarb frangipane galette, and after making it I thought a stone fruit or berry would be a better pairing.

Galette’s are the perfect dessert to make when you want to impress, but not spend hours labouring in the kitchen. They are incredibly easy and versatile which makes it a great dessert to whip up last minute- all you need is puff pastry, fruit, and some extra bits you can normally find in someone's pantry.

Tip: This galette can be made with a plethora of fruits; apples, pears, blueberries, plums, cherries etc… just substitute the amount of peaches for whatever fruit you’re using instead.

prep/cooking time: 45-50 mins

Serves: 5-6

Ingredients 

For the Frangipane:

2 tbsp (30g) softened/room temp butter

1/4 cup (46g) granulated sugar

1 egg

1/4 tsp salt

1/2 tsp orange zest

1/2 tsp vanilla extract 

1/4 tsp almond extract, optional

1/2 tsp cardamom 

1/2 cup (53g) almond meal

For the Galette:

1 store-bought round puff pastry sheet, cold from the fridge

3 1/2 peaches, cut into 0.7mm slices

2 tsp cornstarch

2 tsp lemon juice

1/2 tsp lemon zest

2 tbsp sugar

1 egg

1 tsp water

Fresh mint, thyme, basil, or rosemary leaves, to garnish optional

1/2 tsp powdered sugar, optional

Method

1. Make frangipane: In a medium bowl, add butter and sugar, whisk until they come together.  Add the egg to the mix and whisk to combine.  Add the rest of the frangipane ingredients and stir to create a batter, set aside.

2. In a separate bowl, add the peach slices, cornstarch, lemon juice, zest and sugar. Toss the ingredients together and let sit for 15 minutes.

3. Pre.heat your oven to 185°C fan.

4. Take out the puff pastry from the fridge, roll it out onto a baking sheet. Add the frangipane mix into the centre, spread it out leaving a 7 cm border from the edge.  Arrange the peach slices onto the frangipane mixture, layering them into a fan shape.

5. Fold the edges of the pastry over the frangipane and peaches, and egg wash the dough. Place the baking sheet in the oven and bake for 30-40 minutes, or until the crust has gone golden and the filling has set, it shouldn’t be wobbly. Scatter the fresh herb you choose to use over the hot galette, and let cool down before dusting it with the powdered sugar and eating it.