This peach galette has a bright and sunny disposition, making it the perfect dessert to celebrate the late summer season. Ripe peaches are thinly sliced and neatly arranged in concentric circles atop a miso almond frangipane, creating a perfect balance of sweet, savory, and nutty. The frangipane serves as a barrier between the peach juices and the crust, ensuring that your crust comes out perfectly crisp and flaky–absolutely no soggy bottoms here.
A tip I learned from the pastry chef Natasha Pickowicz in both her apple galette and her pineapple galette is to use scraps from the fruit to get the most flavor out of your dessert. For the peaches, I put the leftover pits and a few skin scraps that had fallen off the flesh into a pot with water and sugar and let simmer for about 20 minutes until it thickened into a peach-flavored syrup. This is then brushed over the peaches as the galette cools, creating a beautiful sheen and adding an extra layer of peach flavor to the dish. There’s something very rewarding about using every scrap of the peach and feeling like you made the most of such perfect, seasonal fruit.
Galettes are a perfect example of a stunning, yet slightly rustic dessert that is almost entirely handcrafted. While some recipes happen mostly in a mixer, this one requires working the dough with your hands, carefully and lovingly arranging the fruit, and folding the dough over the peaches to seal in all of that juicy goodness. There’s something about that hands-on process that I find soothing–and when you’re so directly connected to the recipe, the results feel even more rewarding.
Peach galette with miso frangipane
Course: Pies and tartsDifficulty: Baking session1
9-inch galette45
minutes45
minutesThis stunning, summery galette pairs sweet, fresh peaches with a nutty and slightly salty miso almond frangipane, wrapped up in a buttery, flaky crust. The sweetness of the peaches sings against the slightly savory backdrop, creating a dessert with just the right amount of sweetness to keep you coming back for more.
Ingredients
- For the dough
1 1/2 cups (188g) all-purpose flour
1 Tbsp granulated sugar
1/2 tsp diamond crystal kosher salt
8 Tbsp unsalted butter, chilled
5-6 Tbsp ice water
- For the miso frangipane
1/4 cup (50g) granulated sugar
2 Tbsp unsalted butter, room temperature
1 Tbsp sweet saikyo miso
2/3 cup (64g) almond flour
1 Tbsp all-purpose flour
1/2 tsp almond extract
1 large egg
- For the topping
3-4 peaches
1 Tbsp butter, melted
1/4 (50g) cup granulated sugar
3/4 cup water
small dash of lemon juice to taste
Demerara or granulated sugar for sprinkling (optional)
Instructions
- Make the dough
- In a medium bowl, stir together the flour, sugar, and salt. Cut half of the butter into cubes and very thinly slice the other half. Add to the flour mixture and use your hands to toss the butter to coat it in flour. Then, smoosh each of the butter pieces with your hands to help flatten them and break them apart until you have a mix of pea-sized pieces and pieces that are slightly larger.
- Add in five tablespoons of ice water and mix together with a fork. Then use your hands to compress the dough a couple of times and push it together until it forms a ball. If it’s too dry to come together, sprinkle just a little bit more water over the dry spots. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight.
- Let the dough sit at room temperature for 5-10 minutes, place it on a floured piece of parchment paper and then gently roll it into a 13″ round. Rotate the dough frequently to prevent sticking as you roll it out. Cover and place in the fridge until ready to use.
- Make the miso frangipane
- Add the granulated sugar, butter, and miso to a mixing bowl and beat with an electric mixer until smooth and creamy. Then stir in the egg, almond flour, all-purpose flour, and almond extract until everything is well-combined.
- Assemble
- Preheat the oven to 425F. Thinly slice the peaches. Leaving the skin on adds a nice color to the galette but you may peel the peaches if you prefer. Save the skins and pits for later.
- Remove the dough from the fridge and place on a baking sheet. Add the miso frangipane to the center and spread it evenly over the top of the dough, leaving a 1-1.5-inch border along the outside edge. Arrange the peach slices in concentric circles on top, starting in the center and working your way out until the slices reach the end of the frangipane. Make sure the slices overlap each other, since there will be some shrinkage during baking.
- Gently fold the crust up and over the peaches in sections, making your way around the tart. If parts of your crust are covering too much of the peaches and reaching too far into the center of the galette, you can fold the outside edge of the dough under itself, tucking it in. Brush the outer crust and the peaches in the center with the melted butter and sprinkle a little bit of sugar on top (about 2 tsp in total) to lightly sweeten the peaches and add a nice crunch to the dough.
- Bake for 20 minutes at 425F. Then rotate the pan, reduce the oven temperature to 375 and bake for another 20-30 minutes, until the peaches are cooked and the crust is a nice golden brown.
- While the galette is baking, add the pits and any skin scraps you may have to a small saucepan. Add the water and 1/4 cup sugar and bring to a boil. Let simmer for 20-30 minutes until it has reduced into a thick syrup. Remove from the heat and squeeze in just a bit of lemon juice to taste, probably about 1 tsp in total. You just want enough acidity to take the edge off the sweetness.
- Remove the galette from the oven and let cool for 15 minutes. Strain the syrup and generously brush some of the syrup on top of the peaches. The galette is best served on the day that it’s made, while the crust is still nice and crisp.
Notes
- Make sure you use saikyo sweet miso. White miso will likely be too salty for this dish.
- You can use leftover peach syrup in cocktails or mocktails.
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