Galettes are one of my favorite things to make but I hadn’t made one in a looong time prior to this. Actually, the last time was 14 months ago, during our Journey workshop in France. I remember that Ruth (if you don’t already know her you need to check out her Instagram) who is not a fan of pies, especially not rhubarb, loved the rhubarb galette I made.
I feel like this is definitely something I could have made in France too! Last year, I’m pretty sure I served it with crème fraîche whipped cream too and it was absolutely delicious.
I was planning to make a galette for two but it ended up being slightly bigger and I’d say it serves 4, possibly 6 if you’re doing small portions. Between the two of us, we did manage to eat most of it though, so I guess it depends on your sweet tooth! 🙂
PEACH GALETTE WITH PISTACHIO FRANGIPANE AND LAVENDER
with crème fraîche whipped cream
Yields one tart, 4-6 servings
Feel free to use any stone fruit in this recipe, and you can also use toasted almonds or hazelnuts in place of the pistachios! I baked it in a skillet so it would be easy to bring outside, but I do recommend baking it directly on a baking sheet as there is less risk of a soggy bottom – since I don’t pre-cook the filling here and peaches tend to be quite juicy.
- 125 g (0.85 cups) all purpose flour
- 3/4 tbsp. granulated sugar
- 1/4 tsp. flaky salt
- 100 g (1 scant stick) very cold salted butter
- 2-3 tbsp. ice water
- 30 g toasted and shelled pistachios
- 30 g (2 tbsp.) granulated sugar
- 30 g (2 tbsp.) softened salted butter
- 1 egg white (about 30 g, save the yolk for egg wash)
- 1 tbsp. all purpose flour
- pinch of salt
- 500 g firm peaches (about 4 peaches)
- zest from 1 lemon
- 1 tbsp. fresh lemon juice
- 2 tsp. amaretto (can be omitted)
- 2 tbsp. granulated sugar
- 1 tbsp. cornstarch
- 1 egg yolk
- 2 tsp. water
- pinch of salt
- 1 tsp. turbinado sugar
CRÈME FRAîCHE WHIPPED CREAM
- 200 ml (0.85 cup) heavy cream
- 60 ml (1/4 cup) crème fraîche
- 1 tbsp. granulated sugar
- culinary lavender, to sprinkle
- Combine flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
- Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.
- Place the pistachios, sugar and butter in a blender or food processor and pulse until chunky.
- Add the egg white, flour and salt and pulse until fairly smooth (some pistachio chunks is a good thing. Cover the bowl and set aside, place in the fridge while you prepare the peach filling.
FILLING & BAKING
- Let the dough rest for a few minutes at room temperature. Roll out the dough to a large circle on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Using the rolling pin, transfer the dough to a baking sheet covered with baking paper. If your room is warm, you may need to place the rolled out pie dough in the fridge while you prepare the filling.
- Peel the peaches if desired, but it’s absolutely not necessary. Slice each peach in thin slices or wedges, place them in a medium bowl and add lemon zest, juice, amaretto if using, sugar and cornstarch. Gently toss until all ingredients are combined.
- Spread the frangipane over the rolled out dough, leaving the edges free from filling.
- Place the peach filling on top of the frangipane.
- Fold the edges over the fruit and press gently to seal. Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (390°F), if you haven’t already.
- Whisk together the egg yolk with a little water and a pinch of salt in a small bowl. Remove the galette from the freezer, then brush the edges with the egg wash and sprinkle with turbinado sugar.
- Bake the tart for 30-35 minutes or until crust is golden brown and filling is bubbling. Let cool completely before serving. If you like eating your pie warm, reheat slices in the microwave or oven
- In a medium bowl, beat cream, crème fraîche and sugar until soft peaks form. Serve the galette with the whipped cream and a sprinkle of lavender blossoms.
Kelly | Maverick Baking says
This looks delicious, and lavender is such a lovely idea!
Thank you so much, Kelly! 🙂 The lavender goes so well with peach and pistachio!
Dina bilder inspirerar!
Tack snälla Jasmine <3 Kram
Every time I make one of your recipes I do want to give you a hug, even in a pandemic! This is another delicious, easy and delicate dessert from you! Thank you for being so generous with your creativity and details. I left the dough two days in the refrigerator and it worked perfectly fine. It is delicious and perfect for summer!
This make me SO happy to hear Audrey, I’d gladly accept that hug! Haha.
Thank you so much for your kind words and I hope you’re doing well!
i really really love your recipes – especially the galettes. i tried a few, also from your piebook. They always turn out superdelicious! But although i follow your instructions (i put the galette in the freezer before baking) my galettes always spread out in the oven an the filling leaks out. It doesnt affect the taste but it never looks as beautiful as in your pictures… i dont know how to fix this. Can you help?
and i have another question: Do you know if te bakingbook that you recently photographed from my feldt will be translated in german?
thank yo for your help and your always-turn-out-to-be-delicious-recipes!
Thank you SO much for your kind words!
My guess it has to do with the butter and that some brand have a higher water content or different fat percentage, I’ve experienced this when baking in other countries than Sweden. I would try reducing the butter by a little bit (for example, if the recipe says 225 g butter, try using 200 g). Let me know how it works if you try!
Yes, her newest book will be translated into German!! Yay!