This peach and almond galette uses a simple shortcut to achieve a frangipane-like inner layer: Marco Colzani Almond Spread. The coarse texture of raw almonds leaves behind a sweet, almondy bed for your peaches. Make the extra flakey pastry crust with Maiorca flour and this heritage Sicilian grain will bring a complex, naturally sweet flavor to your galette.
This recipe also works beautifully with fresh apricots and different kinds of seasonal fruit. Firmer fruit is best, you want to avoid the galette getting too moist.
Ingredients
TIME: 1 hour + dough preparation (1.5 hours).
SERVES: 6
- Maiorca Flour Pastry Crust (click for recipe),
- Fresh peaches, 3-4
- Sugar, 2-3 tbsp
- Marco Colzani Almond Spread, 1 jar (260g / 9.2 oz)
- Coarse Sugar, 1-2 tbsp
- One egg, whisked
Preparation
- Prepare the Maiorca Flour Pastry Crust through step 4. Twenty minutes before you want to assemble your galette, take the dough out of the fridge to soften.
- Cut the peaches into 1/4 inch slices.*
- Preheat the oven to 375°F / 180°C. Roll out the pastry dough into a 14 inch circle about 1/4 inch thick. Transfer to a lined baking sheet.
- Dot the almond spread across the dough, leaving a 2-3 inch border. Moisten your fingertips with water and gently flatten the spread. No need to be precise! Arrange the peach slices on top, and sprinkle them with sugar.
- Fold the edges of the pastry dough up over the peaches. Brush the egg on the exposed pastry, then sprinkle with the coarse sugar, so it browns nicely.
- Bake for 45 minutes, until the pastry is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.
- Serve slices on their own or with a side of gelato, whipped cream, or crème fraîche.
*If your peaches are very ripe and juicy, toss them with the sugar and set them in a colander over a bowl to let the excess liquid drain away.
