Can I use another fruit?

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.

Do I have to make the pastry?

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.

How long will the galette last?

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.

How do I stop the pastry from going soggy?

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.

Can I make this in advance and bake it later?

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.

Why do you use vodka in the pastry dough?

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.

Peach, Almond and Coconut Galette

Description

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.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

For the pastry –

160g plain flour
1 tablespoon caster sugar (or use white sugar)
1/4 teaspoon salt
100g fridge cold butter, chopped into cubes
2 tablespoons ice water
1 tablespoon vodka (or use another tablespoon of ice water)

For the coconut almond frangipane –

60g almond meal
2 tablespoons caster sugar (or use white sugar)
2 tablespoons desiccated coconut
1/2 teaspoon salt
60g butter, softened to room temperature
1 egg
2 teaspoons vanilla extract

For the peach filling –

3 large peaches
1 tablespoon caster sugar (or use white sugar)
2 tablespoons lemon juice
2 tablespoons thyme leaves
1 egg, lightly beaten, for the egg wash (or use 2 tablespoons of milk or plant-based milk)
1 tablespoon desiccated coconut

Equipment –

Food processor for the pastry. If you don’t have one – you can make the pastry by hand. Instead of blitzing in the butter, use a knife to make cuts in 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 ice water/vodka and go in with your hands to press it together into a dough.
Electric whisk, stand mixer or handheld whisk for the almond frangipane.

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Instructions

Make the pastry. Add 160g flour, 1 tablespoon caster sugar, ¼ teaspoon of salt and 100g of cubed butter into the bowl of a food processor. Blitz a couple of times, until the mixture starts to look like breadcrumbs. At this point, drizzle in the ice water/vodka with the motor running until a cohesive dough forms. Turn it out onto a lightly floured surface then shape into a rectangle and wrap with cling film. Pop into the fridge for at least 30 minutes.
Make the frangipane. While the pastry is resting, add the 2 tablespoons of sugar, ½ teaspoon of salt and 60g of softened butter in a bowl. Using either an electric whisk (or a stand mixer) or a handheld whisk, beat the butter, sugar and salt until pale and fluffy. Add the egg and vanilla extract and beat to combine again. Don’t stress if the eggs and butter look like they’re curdling when you’re beating – they’ll settle down once you add the ground almonds. Finish by stirring in the ground almonds and desiccated coconut until a thick paste forms. Set aside.
Prepare the peaches. At this point, get your oven heating to 180C fan. Slice your peaches in half, then remove the stones. Cut each peach into thin slices, then throw into a large bowl. Add 1 tablespoon of sugar and 2 tablespoons of lemon juice and give the peaches a good mix so they’re coated well.
Roll out the pastry. My biggest tip for easily rolling out pastry dough is to use baking paper! This is especially easy for this recipe because you can literally assemble the whole galette on a piece of baking paper, then transfer the whole thing to a tray in the oven. Get the pastry out of the fridge, and prepare a piece of baking paper on your surface (about 30cm x 30cm). Whack the pastry a couple of time with a rolling pin, then roll it out, right on the baking paper. I like to sprinkle over a little flour as I’m rolling just so the pastry doesn’t stick to the rolling pin. If it does stick and you’re left with holes, don’t worry! Just patch the pastry up. This galette is supposed to look rustic so it doesn’t need to be perfect. Roll the pastry out into a rough circle, about 3mm thick.
Top the galette. Spoon the frangipane onto the pastry and smooth it out using the back of a spoon, leaving a couple of centimeters clear at the border of the pastry. Pile on the peaches – they don’t need to be prettily assembled – just pile them up. Try and rearrange them once they’re on the pastry so they’re reasonably evenly distributed. With floured hands, fold over the edges of the pastry to make a thick crust to seal in the peaches. The pastry should easily stick to itself to make a seal but you can use a little water if it’s a bit dry. Transfer to the oven and bake for 40 minutes, until the pastry is looking golden and crispy.
Garnish and serve. While the galette is the oven, I like to toast the remaining desiccated coconut to maximise its flavour. It’ll become caramelly and delicious so it’s well worth the extra step. All you need to do is add the coconut to a small dry pan and set it over a low heat. Stir for about 3 minutes, until it’s starting to turn golden. Remove from the pan at this point as it can quickly burn. Remove the galette from the oven, then tear over the thyme leaves and sprinkle over the toasted coconut. Leave to cool slightly before slicing and devouring.

Notes

While peaches are gorgeous here, you can really play with the fruit. Use plums, nectarines, apricots, strawberries, blueberries, raspberries, apples…you get the idea! You can also use tinned fruit (just make sure to drain the juice away well so it doesn’t make the pastry go soggy).

If you find the pastry is cooking a little too quickly on top and taking on too much colour but the peaches still look raw, just lightly cover the galette with a piece of aluminium foil to protect the pastry while the peaches continue cooking.

Prep Time: 10
Cook Time: 35
Category: baking
Method: oven
Cuisine: french

Nutrition

Serving Size: 1 slice

Keywords: easy peach tart, peach pie