Peach Almond Galette Recipe

Puff pastry: A light, flaky dough used as the base for the galette.

Peaches: Fresh, ripe fruit that provides natural sweetness and juiciness.

Sugar: Adds sweetness to the filling and helps caramelize the peaches.

Almond flour: Ground almonds that add a nutty flavor and texture.

Cornstarch: A thickening agent that prevents the filling from becoming too runny.

Egg: Beaten and used to brush the pastry edges for a golden finish.

Sliced almonds: Adds a crunchy texture and enhances the almond flavor.

When working with puff pastry, ensure it remains cold throughout the process to achieve the best results. If it becomes too warm, it can become difficult to handle and may not puff up properly during baking. To maintain its temperature, you can place the rolled-out pastry on a baking sheet and refrigerate it for about 10 minutes before adding the filling. This will help keep the layers distinct and result in a flakier, more impressive galette.

• puff pastry - Substitute with pie crust: Pie crust can provide a similar flaky texture and structure for the galette.

• sliced peaches - Substitute with nectarines: Nectarines have a similar sweetness and texture to peaches, making them a great alternative.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile.

• almond flour - Substitute with all-purpose flour: All-purpose flour can be used if almond flour is unavailable, though it will lack the nutty flavor.

• cornstarch - Substitute with tapioca starch: Tapioca starch can thicken the filling similarly to cornstarch.

• beaten egg - Substitute with milk: Milk can be used as a wash to help brown the pastry, though it won't provide the same shine.

• sliced almonds - Substitute with chopped walnuts: Chopped walnuts can add a similar crunch and nutty flavor to the galette.

• Allow the peach almond galette to cool completely at room temperature before storing. This helps prevent condensation, which can make the puff pastry soggy.

• For short-term storage, place the galette in an airtight container. Store it in the refrigerator for up to 3 days. This will keep the peaches fresh and the pastry crisp.

• If you prefer to freeze the galette, first wrap it tightly in plastic wrap. Ensure that the entire surface is covered to prevent freezer burn.

• After wrapping in plastic, place the galette in a heavy-duty freezer bag or wrap it again with aluminum foil. Label the package with the date to keep track of its freshness.

• Store the wrapped galette in the freezer for up to 2 months. This will preserve the flavors and textures of the almond flour and peach slices.

• When ready to enjoy, thaw the galette in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the puff pastry.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until the pastry is crisp and the peaches are warmed through.

• For an extra touch, you can sprinkle a few more sliced almonds on top before reheating to refresh the nutty crunch.

• Serve the reheated galette slightly warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

• Preheat your oven to 350°F (175°C). Place the peach almond galette on a baking sheet lined with parchment paper. Warm it in the oven for about 10-15 minutes, or until the pastry is crisp and the peaches are heated through. This method ensures the puff pastry remains flaky.

• If you're in a hurry, use a toaster oven. Set it to 350°F (175°C) and heat the galette for 8-10 minutes. This method is quicker but still maintains the crispiness of the pastry.

• For a microwave option, place a slice of the galette on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for about 1-2 minutes. Note that this method may make the pastry less crispy.

• To reheat on the stovetop, use a non-stick skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for 5-7 minutes, checking occasionally to ensure it doesn't burn. This method helps keep the pastry crisp while warming the peaches.

• If you have an air fryer, preheat it to 350°F (175°C). Place the galette in the basket and heat for 5-7 minutes. The air fryer will help maintain the flakiness of the puff pastry.

• Oven: Preheat to 400°F (200°C) to bake the galette until the pastry is golden and the peaches are tender.

• Baking sheet: Line with parchment paper to prevent the galette from sticking and to make cleanup easier.

• Parchment paper: Place on the baking sheet to provide a non-stick surface for the galette.

• Rolling pin: Roll out the puff pastry on a lightly floured surface to the desired thickness.

• Mixing bowl: Combine sugar, almond flour, and cornstarch to create the filling mixture.

• Pastry brush: Brush the edges of the folded pastry with the beaten egg to give it a golden finish.

• Knife: Slice the peaches evenly to arrange over the almond mixture.

• Measuring cups: Measure out the sugar, almond flour, and cornstarch accurately.

• Measuring spoons: Measure out the cornstarch and sliced almonds accurately.

• Spatula: Help in folding the edges of the pastry over the peaches and for transferring the galette if needed.

• Cooling rack: Allow the galette to cool slightly before serving to ensure it sets properly.

Use pre-sliced peaches: Save time by using canned or pre-sliced peaches instead of slicing fresh ones.

Ready-made almond flour mix: Purchase a pre-mixed almond flour blend that includes sugar and cornstarch.

Pre-rolled puff pastry: Opt for pre-rolled puff pastry sheets to skip the rolling step.

Quick egg wash: Use a store-bought egg wash to brush the pastry edges quickly.

Pre-toasted almonds: Buy pre-toasted sliced almonds to avoid toasting them yourself.