This indulgent almond peach galette is irresistible. Just 11 ingredients and 20 minutes prep time to make this delicious peach almond galette.
I will provide you with a step-by-step guide complete with photos and a video in this blog post. I will give you some tips on how to make this galette recipe perfectly every time.
Why This Almond Peach Galette Recipe Works:
- The galette is made with juicy fresh peaches.
- There are only 11 ingredients needed.
- This easy galette has a perfectly flaky crust.
- You only need 20 minutes of prep time.
- Perfect for all occasions. For example, brunch, breakfast, dessert, and parties are ideal!
- The toasted almonds are sensational.
Photo instructions
Put flour, sugar, salt, and butter in a food processor and pulse for a few seconds. Larger butter flakes should be still visible. Add one tablespoon water at the time and pulse for 1-2 times after every tablespoon.
Form pie crust into a disc without kneading and wrap in plastic foil tightly. Refrigerate for at least 1 hour up to 2 days.
Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, stir peaches, sugar, cornstarch, and vanilla to combine. Set aside.
Roll out dough into a ⅛ inch (0.4cm) thick circle and transfer to the prepared baking sheet.
Spoon peaches without any liquid in the center of the dough, leaving a 3-inch border all around. Fold edges over peaches and press gently to seal the edges.
Brush edges with egg, and sprinkle with almond slices. Bake for about 25-28 minutes. Allow cooling at least 15 minutes before slicing and serving.
Baker's Tips
- Drain juice off of peaches so it doesn't make the fresh galette watery.
- To make the best perfectly flaky crust, do not overmix the dough.
- Always use fresh peaches for best results.
- You don't need to toast almonds ahead of time, because they will toast as the rustic galette is baking.
- Serve with a scoop of your favorite ice cream and additional fresh fruits for an extra special treat.
Substitutions
Peaches
Consider substituting any of the following fruits in place of the peaches. Therefore you shouldn't use more than 1.1 lbs (500g) of fruit total because you don't want it to be too heavy.
- Strawberries
- Blueberries
- Cherries
- Rhubarb
- Apples
- Pears
Almonds
When you are making this peach galette, you can use different nuts. Substitute the almonds for any nuts you prefer. Here are some ideas:
- Pecans
- Walnuts
- Cashews
- Peanuts
- Macadamia
FAQs
Why Isn't My Pie Crust Flaky?
When it doesn't turn out right it can be frustrating. There are a few things that could be contributing to this issue.
- Don't add too much water to the dough. Just add a little bit at a time until it reaches the desired texture. If it's extra wet or sticky then you probably added too much water.
- Make sure to roll out the dough so it's fairly thin. If the pie crust is too thick, then it won't cook evenly.
- If there is too much liquid from peaches (or other fruit you use), then it can make it soggy. Drain fruit in a colander or spoon with a slotted spoon or spider skimmer into the crust to make sure no juice gets transferred to the pie crust.
How to store it and how long does it last?
Always store the peach almond galette wrapped in an airtight container. You can choose to store it in the fridge or on the counter. Either way is fine, so go off of your preference. It will last 2-3 days.
You will notice if it begins to go bad that the crust will end up really dried out, extra moist, or fall apart easily. Discard it if there is a question.
Can I freeze it?
Yes, you can freeze this galette. It can be frozen before or after it's baked for up to 1 month. Most importantly, you will need to tightly wrap the galette and store in an airtight container to keep it fresh.
When ready to bake or serve, you will need to place in the fridge overnight. Once thawed you can bake as directed or serve it.
More recipes to try
- Chocolate Cherry Galette
- Strawberry Rhubarb Crisp
- Peaches and Cream Cake
- Air Fryer Peach Cobbler
- Cherry Cake
- Strawberry Rhubarb Pie
- Rhubarb Pie
Almond Peach Galette Recipe
Ingredients
pie crust
- 1 ½ cups all-purpose flour, spooned and leveled (180g)
- 2 tablespoon granulated white sugar (25g)
- ½ teaspoon salt
- ½ cup unsalted butter, cold (113g)
- 4 tablespoon cold water (60ml)
- 1 egg (for brushing the edges)
- ⅜ cup almond slices (37g)
filling
- 4 large peaches, pitted and sliced (about 1.1 lbs / 500g)
- ¼ cup light brown sugar, packed (50g)
- 1 tablespoon cornstarch
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
Video
Instructions
- Place flour, sugar, salt, and butter in a food processor and pulse for a few seconds. Larger butter flakes should be still visible. Add one tablespoon water at the time and pulse for 1-2 times after every tablespoon. Form pie crust into a disc without kneading. Wrap in plastic foil tightly. Refrigerate for at least 1 hour up to 2 days.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, stir peaches, sugar, cornstarch, and vanilla* to combine. Set aside.
- Roll out dough into a ⅛ inch (0.4cm) thick circle and transfer to the prepared baking sheet. Spoon peaches without any liquid in the center of the dough, leaving a 3-inch border all around. Fold edges over peaches and press gently to seal the edges. Brush edges with egg, and sprinkle with almond slices. Bake for about 25-28 minutes. Allow cooling at least 15 minutes before slicing and serving.
Notes
- Drain juice off of peaches so it doesn't make the fresh galette watery.
- To make the best perfectly flaky crust, do not overmix the dough.
- Always use fresh peaches for best results.
- You don't need to toast almonds ahead of time, because they will toast as the rustic galette is baking.
- Serve with a scoop of your favorite ice cream and fresh fruits for an extra special treat.
- Strawberries
- Blueberries
- Cherries
- Rhubarb
- Apples
- Pears
- Pecans
- Walnuts
- Cashews
- Peanuts
- Macadamia
Kiersten
From experience would you recommend freezing before or after baking?
Sabine
You could freeze the unbaked dough and the fruits separately and then assemble it once thawed. When already assembled, I recommend freezing after baking. Otherwise, the leaking water of the thawing fruits could make your crust soggy.
Heather
I knew that I have to make this galette as soon as peaches are available in the store. SO delicious. Great recipe.
Sabine
I’m so glad you like it, Heather!
Haley
That looks absolutely incredible.