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Peach Galette
A rustic French free-form tart, folding pastry around sliced peaches and a rich almond cream filling before baking until golden.
Ingredients
Instructions
Mix almond meal, sugar, butter, egg and vanilla for frangipane.
Roll pastry into a rough circle on a lined tray.
Spread frangipane in the centre, leaving a 6cm border.
Arrange peach slices over frangipane.
Fold pastry edges over fruit.
Brush edges with egg wash.
Sprinkle demerara.
Bake at 190°C for 35 minutes.
Brush fruit with warm apricot jam.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
