Peach Galette

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:


For the pastry

  • 225g plain flour
  • 145g butter, cubed
  • 1 egg
  • Pinch of salt

For the filling

  • 25g ground almonds
  • 75g shelled pistachios
  • ½ tsp sea salt
  • 75g caster sugar
  • 90g butter
  • 1 egg
  • 1 lemon, juice
  • 4 large peaches, sliced
  • 2 tbsp melted butter
  • 2 tbsp Demerara sugar


  • Place the flour, butter and salt for the pastry into the bowl of your Multipro Compact Food Processor, fitted with the knife blade and pulse until the mixture is the texture of breadcrumbs, then add the egg and 50ml ice cold water and pulse again until the mixture comes together in a craggy ball. Tip out onto a lightly floured surface and briefly knead. Pat into a rough circle, wrap in clingfilm and chill in the fridge for 30 minutes.
  • Preheat your oven to 180C.
  • In the clean bowl of your Multipro Compact, fitted with the knife blade, pulse together the ground almonds, pistachios and salt to a coarse sandy texture. Tip into a bowl and reserve.
  • Add the sugar and butter to the processor bowl (there is no need to clean the bowl) and run the machine at a medium speed for 3-5 minutes, or until the mixture becomes pale and fluffy. Add the egg and process for another minute, then add the lemon juice and the ground nuts. Process everything together to a paste.
  • Remove the pastry from the fridge and dust with flour. Roll out, onto a sheet of parchment, into a circle, it doesn’t have to be perfect.
  • Slip the parchment onto a baking sheet. Spread the pistachio frangipane mixture over the middle of the circle, leaving a 5cm border around the edge. Arrange the sliced peaches over the frangipane and fold the border over the peaches towards the middle, to form a shell, to hold in all the filling.
  • Paint the whole thing, pastry and peaches, with melted butter and sprinkle with demerara.
  • Bake in the preheated oven for 40 minutes, until the pastry is golden and crisp.

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