If the precision of pies make you break out in hives, try this simple rustic peach galette recipe!
This delicious peach and almond galette comes together in no time and is supposed to be rustic, not overly fussy, so it's truly a no-stress recipe.
I've taken the classic peach and almond flavor combination that works so well together and turned it into a galette, which is basically a free-form, hand-shaped pie or tart that's baked on a sheet pan instead of in a traditional pie plate.
The beauty of the galette is that it's supposed to look kind of uneven and craggy. And you can cover up any glaring mistakes with a big scoop of ice cream.
I've added almond extract to the crust, as well as almond flour to the filling to help sop up any excess juices, and then just for fun, grated some almond paste into the filling as well.
Scroll down for the printable recipe card.
Rustic Peach Almond Galette
Makes one.
For the Crust
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon Kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
1/2 teaspoon almond extract
1/4 cup ice water
For the Filling and Assembly
2 tablespoons all-purpose flour
1/4 cup almond flour
2 ounces of almond pasted, grated
1/4 cup light brown sugar
3 medium peaches, halved and sliced into 1/4-inch slices (about 3 cups or 3 medium peaches)
1 egg, lightly whisked with a pinch of salt
2 tablespoons sugar
2 tablespoons peach jam
Vanilla ice cream, optional
To Make the Crust
Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse the flour, sugar, and salt to combine.
Add the butter and pulse until the mixture is sandy and the butter is the size of peas, about 30 pulses. With the motor running, add the almond extract and the water and process until the dough comes to together into a ball, about 30 seconds.
Pat the dough into a disk and wrap in plastic wrap. Refrigerate for at least 15 or 20 minutes while you prepare the filling.
To Assemble the Galette
On a lightly floured surface, roll the dough out into a 12 or 13-inch circle. It's okay if the edges are a bit uneven. Transfer to the prepared baking sheet.
Leaving a 1-inch border around the edge, sprinkle the flour evenly on the crust, then top with the almond flour, grated almond paste, and light brown sugar.
Starting in the center, arrange the peach slices in overlapping concentric circles, stopping about 2 inches from the edge, then fold the edges of the dough over the peaches, pleating the dough as you go.
Remember, this is supposed to be rustic, so don't stress over cracks. It's still going to be delicious, trust me.
Brush the dough with the beaten egg, then sprinkle the entire top with the sugar. Refrigerate the galette for at least 15 or 20 minutes.
To Bake and Finish the Galette
While the galette chills, preheat the oven to 400 degrees.
Bake until the crust is golden brown and the filling bubbly, about 35 minutes, then remove from the oven and let cool in the pan on a wire rack.
When the galette has cooled, heat the jam in a small saucepan over low heat until runny and warmed. Use a pastry brush to brush the peaches.
Transfer the galette to a serving plate or cutting board. I use two large spatulas to move the galette. Slice and top with a scoop of vanilla ice cream.
Store leftovers at room temperature and enjoy within a day or two.
