Peach Galettes Recipe & Video

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Peach Galettes look as good as they taste. And they are a great way to showcase fresh peaches at their prime. Each individual galette is made with a small rectangle of puff pastry that is covered with a thin layer of sweet almond cream (frangipane) and slices of peaches. I like to brush the tops of the freshly baked galettes with an apricot glaze which adds a nice shine and also prevents the peaches from drying out. Enjoy these galettes warm from the oven when the puff pastry is wonderfully crisp, or at room temperature, or even cold.

You can use frozen commercially made puff pastry to make these Peach Galettes. You do need to thaw the puff pastry (as per manufacturer's directions). However, I like to make these Galettes with homemade Blitz Puff Pastry. The Blitz Puff Pastry (also known as Quick or Rough Puff) can be made in advance and frozen. Just thaw the pastry overnight in the refrigerator before using.

The filling for these galettes is a delicately flavored Almond Cream called Frangipane. This cream is made with sugar, butter, eggs, and ground almonds. You can buy ground almonds or you can make your own by taking 1/2 cup (60 grams) of blanched whole almonds (along with the flour in the recipe) and process in your food processor until finely ground.

We are using fresh peaches for these galettes. Normally I don't peel the peaches. But if you want to peel the peaches, this can be done by dipping the peaches into boiling water for about 30 - 60 seconds, or until the skins start to separate from the peach flesh. Then transfer the peaches to a large bowl of ice water (this stops the cooking process) before peeling.


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Peach Galettes: Line two baking sheets with parchment paper.

Take 1/2 pound (225 grams) of puff pastry and place on a lightly floured surface. With a lightly floured rolling pin, roll into a 9 x 7 inch (23 x 18 cm) rectangle. Cut the rectangle into 4 equal pieces. Place the 4 rectangles of puff pastry on one of the baking sheets. Repeat with the second 1/2 pound (225 grams) of puff pastry. Then cover the two baking sheets with plastic wrap and place in the refrigerator to chill.

Frangipane: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until creamy. Add the sugar and beat until combined. Then beat in the egg and vanilla extract until smooth. Add the ground almonds and flour and beat until it forms a smooth paste. (The Frangipane can be made ahead, covered, and stored in the refrigerator for about three days or it can be frozen for about one month.)

With an offset spatula or knife, spread a thin layer of frangipane (a scant tablespoon) onto each puff pastry, leaving a 1/4 inch (.5 cm) border. Cover and refrigerate the pastries while you preheat your oven.

Preheat oven to 375 degrees F (190 degrees C) and place the oven racks in the upper and lower third of the oven.

Peaches: Cut the peaches in half, remove the stones, and cut into thin slices. Remove the puff pastry from the refrigerator and place about 5 to 6 peach slices on top of each pastry. Sprinkle the peaches with a little sugar.

Bake for about 25 - 30 minutes or until the peaches are tender (when gently pierced with a sharp knife) and the puff pastry is golden brown. Rotate the baking sheets top to bottom and front to back about halfway through baking. Remove from oven and place on a wire rack to cool.

Apricot Glaze: Heat the apricot preserves in a small saucepan over medium heat until liquid (this step can be done in the microwave). Remove from heat and strain the preserves through a fine strainer to remove any fruit lumps. Stir in the Grand Marnier or water. Let cool until it is only slightly warm and then, with a pastry brush, lightly glaze the peaches.

Makes 8 galettes.

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Peach Galettes:

1 pound (450 grams) Blitz Puff Pastry or commercial puff pastry (if frozen, defrost in the refrigerator over night)

Frangipane (Almond Cream):

3 tablespoons (42 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large (50 grams) egg, at room temperature

1/2 teaspoon (2 grams) pure vanilla extract

1/2 cup (42 grams) ground almonds

1 tablespoon (12 grams) all purpose flour

Peaches:

2 pounds (900 grams) fresh peaches (about 4 large)

1 - 2 tablespoons (12 - 25 grams) granulated white sugar

Apricot Glaze:

1/3 cup (85 grams) apricot preserves

1/2 tablespoon Grand Marnier or water