Peach Almond Galette Recipes

EASY PEACH GALETTE WITH ALMONDS

Steps:

• In the bowl of your Food Processor, mix the Flour, Almond Meal and Sugar. (see note 1 if making by hands)
• Add small cubes of Cold Butter to the dry ingredients. Blend until it you get small crumbs and cannot see big chunks of butter.
• Add the Cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (see note 2)
• Transfer the pastry onto a lightly floured sheet of baking paper and bringer together into a large ball. Place a second sheet of baking paper over it and roll into a large thin circle.
• Place in the fridge to set for at least 1 hour. (see note 3)
• Slice the Peaches in Half and remove the stone. With a small serrated knife, cut thin slices of peaches and place them in a mixing bowl.
• Add the Lemon Juice, Caster Sugar, Cornstarch and Almond Meal. Stir delicately until all the fruits are evenly covered.
• Preheat your oven on 160'C/325'F.
• Take the Pastry out of the fridge and remove the top layer of baking paper. Place it on a flat baking tray.
• Sprinkle the extra tablespoon of Almond Meal over the Pastry
• Arrange the fruit slices in your preferred pattern, leaving the edges of the pastry free. (see note 4)
• Fold the edges of the pastry over the external round of fruits. Make sure there are no gaps or holes so that no juices can escape while baking.
• Optional: whisk an egg yolk and brush over the edge of the pastry for a golden brown finish.
• Bake for 25 to 35 minutes, or until the edges are golden. Serve lukewarm, with the optional scoop of Vanilla Ice Cream

PEACH AND ALMOND GALETTE

Steps:

• Remove stone and slice peaches into thin, fan-out wedges - about 8-10 slices of each peach half. Keep aside.
• On a board dusted with all-purpose flour, spread 1 puff pastry sheet and roll in gently to even the edges. Slice it into 4 squares. While working on first pastry sheet, keep second in refrigerator.
• In a small bowl, mix almond meal, egg yolks, sugar and lemon zest. stir together to make a paste. if it is very think in texture, add 1/2 more egg yolk. Mark the inner of pastry square with a small bowl or cookie cutter and spread 1/8 of almond-egg filling in the center.about a tbsp.
• Top peach slices on almond layer, fanning out to cover the marked center.
• Lifting from one edge, fold the edges of pastry around the peach slices to make a free-form closed shape.
• Dot the top of galette with diced cold butter and sprinkle 1 tsp sugar on each of four galettes. Place on baking sheet and keep these 4 in refrigerator and take remaining pastry sheet out to make the remaining four galettes.
• Repeat step 2-6 to make all galettes. Let set in refrigerator for 20-25 minutes. Meanwhile, pre-heat the oven to 450 F.
• Bake all galettes in preheated oven for 15-17 minutes or until crust is flaky and brown on edges and filling is fragrant. Transfer to a cooling rack to cool slightly or bottoms will get soggy with steam. Serve warm with scoop of vanilla ice-cream and enjoy!!