Peaches, almonds, toasted coconut and pastry are a match made in heaven. This easy galette is light and flaky with a juicy, flavour-packed filling. It’s a seriously delicious dessert you’re going to love. It’s also quick and adaptable to whatever fruit you have in your kitchen.
A galette is essentially a free-form tart, and it’s truly one of the easiest desserts you can ever make. In basic terms, it’s sliced fruit wrapped in pastry dough and baked. And it’s seriously tasty.
This one is pretty special. It combines juicy peaches with a luxurious almond coconut frangipane and super flaky, buttery pastry. It also looks super impressive. If you’re making this for a party, your friends and family won’t believe how simple it really is to make.
It’s easy because it’s DESIGNED to look rustic. Your pastry doesn’t roll out to a perfect circle? That’s fine! It sticks to your rolling pin and you’re left with a hole? Patch it up! It’s just so great because it’s so hard to mess up. Even if you don’t make your own pastry (I promise my recipe is easy!), it’ll still be absolutely delicious.
The coconut almond frangipane on the base just adds another luxurious layer to this dessert, so don’t skip it. It’s easy to make and takes no time at all.
There are three elements that go into this galette (two if you’re using a store-bought pastry) and you should be able to find everything you need for all three at a supermarket. I’ll break down some of the key ingredients for the frangipane and tart filling itself below.
- Peaches. You’ll need 3 large peaches here – if you have small ones, you may need to use more. You can also switch out peaches for other in-season fruit – plums, nectarines, apricots, strawberries, apples, pears, blueberries or whatever you have. You can also use tinned peaches. If you do, just drain the juice so the pastry doesn’t get soggy in the oven.
- Ground almonds. Also called almond meal, this is a very fine powder made from ground-down almonds. It’s essential for the frangipane and is easy to find.
- Desiccated coconut. We’ll use this in the frangipane and also to sprinkle on top of the peach filling.
- Caster sugar. This is fine white sugar, but you can just use regular white sugar if you can’t find it.
- Butter. For the frangipane you want the butter to be softened to room temperature so it’s easily beaten into the mix. A quick hack is to microwave your butter in 10-second intervals on low, mixing in between.
- Eggs. Always use free range, and they should be at room temperature for the frangipane.
- Lemon juice. I like to toss the sliced peaches with lemon juice and a little sugar before piling them onto the pastry. Try to use fresh lemon juice if possible.
You’ll also need your basic baking ingredients if you’re making the pastry – plain flour, sugar and cold butter along with one special ingredient, vodka. Or use water in its place. You can definitely use a store-bought puff pastry or sweet short-crust pastry here if you don’t want to make it, that’s totally fine.
How to make it
Start by rolling out your pastry into a rough circle, a couple of millimetres thick. Don’t worry if it’s not even or rough around the edges, that’s part of the galette charm. I like to do this directly onto a piece of baking paper so it’s super easy to move into the oven.
If you’re making my homemade pastry included in the recipe card, all you have to do is combine flour, salt, butter and sugar in a food processor and blitz into a breadcrumb consistency. Then slowly drizzle in ice water or vodka with the motor running, until a cohesive dough starts to form. Then just shape it into a rectangle, wrap in cling film and pop it in the fridge for 30 minutes before using. It’s important to let the pastry rest – this will give you a buttery, crispy, delicious result. You can also make the pastry by hand. Use a knife to make cuts through the butter in the flour/sugar/salt mix, then get your hands in there and rub the butter and flour together until it reaches the breadcrumb consistency we’re looking for. You can then add the water/vodka and go in with your hands to press it together into a dough.
Make the frangipane by combining sugar, salt and butter in a bowl then beat with an electric whisk (or a handheld whisk for a workout) until pale and fluffy. Add the egg and vanilla extract and beat to combine again. If the eggs and butter look like they’ve separated, don’t worry! They’ll come together once you add the ground almonds. Stir in the ground almonds and coconut until thick paste forms. Smooth the frangipane onto the rolled-out pastry, leaving about 2 centimetres around the edge.
Halve your peaches and remove the stones, then slice thinly. Pop into a bowl with lemon juice and a little sugar, then mix so they’re all coated. Pile out onto the frangipane and again, don’t worry if it’s a little messy. Just try to make sure there’s a roughly even coating of the peaches across the pastry. Fold the exposed pastry over itself and on top of the peaches, sealing them inside. Squeeze the pastry together to seal – this should be easy as it will naturally stick to itself. Use a little water if your pastry is too dry.
Brush the edges of the pastry with your egg wash (or use milk) then bake for 35 – 40 minutes at 180C/350F fan, until the peaches are looking soft, a tiny bit charred and the pastry is golden and crispy.
While the galette is baking, I like to toast the desiccated coconut quickly to enhance the flavour. This is totally optional, but it’s easy and makes the coconut more delicious. Just add the coconut to a dry pan over low heat and stir it for about 3 minutes, until it starts to turn golden. Once it does, remove it from the heat straight away as it can burn easily.
Remove the galette from the oven and sprinkle with the desiccated coconut and thyme leaves. Slice and serve!
Got a question?
You can truly use any fruit you like in this galette! To keep it semi-similar, go for nectarines, apricots or plums. But you can really go for whatever you like – using berries is great, as are pears or apples. You could also use tinned fruit – just make sure you drain the juice well so it’s not too wet.
You don’t have to – just use a store-bought puff pastry or sweet short-crust pastry. But I promise this pastry recipe is really easy if you’d like to give it a go.
It’s best the day it’s made (for maximum pastry crispiness) but will keep for 3 days stored in an airtight container in the fridge.
There are a couple of things you can do here. Preheat the oven tray you’ll bake your galette on so that once it hits the tray it immediately starts cooking. This is because the moisture in the butter will evaporate quickly, rather than slowly soaking into the flour, making your pastry soggy.
You also want to make sure you cook it long enough. This is definitely a common mistake because we’re always worried we’ll burn it – but pastry actually does need time in the oven to properly cook through. If you see the top of the galette starting to get too brown too quickly, just pop a piece of aluminium foil over the top to protect it. This will allow the galette to keep cooking without the top being exposed to the full power of the oven.
I wouldn’t recommend doing this as it’s likely the peaches would make the pastry too soggy. You can prepare the separate elements in advance (the pastry can be made 3 days in advance, the frangipane will be fine for 7 days in the fridge and you can slice and toss the peaches 1 day in advance), then just assemble when you’re ready to make. You could roll the pastry out in advance as long as you wrap it in cling film and store it in the fridge to stop it from drying out.
Basically, it helps to make the pastry easier to work with as the vodka doesn’t develop the gluten in the flour the same way water does. As gluten develops, the tougher and trickier to work with dough becomes. This means it keeps the pastry light and results in a more flaky crust.
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If you make this recipe let me know in the comments below! I’d love to hear what you think.Print