This Peach Frangipane Galette is the best combination of a flaky, buttery crust, wrapped around a sweet almond filling, with plenty of fresh Summer peaches. All the fruit makes it perfect for breakfast or dessert!
Confession: I am not a Summer person. I hate the heat, I hate to sweat, and I hate the bugs. What I do love is the fresh fruit, specifically fresh Summer Peaches. This Peach Frangipane Galette is an easy breakfast or dessert made with the best of that Summer fruit and is on repeat as long as they are in season.
A galette, also called a crostata, is a rustic freeform pie. It can be sweet or savory, with a crust that is wrapped around fruit, meat, cheese, or vegetables. Whatever you want to eat can be wrapped up in a flaky, buttery crust.
I love a recipe that is full of tips and tricks to make your day a little easier and more delicious, and that's what I do for you here. This Peach Frangipane Galette is made with a simple pie dough, that comes together completely in your food processor, and a rich almond cream, or frangipane, that you can make up to a week in advance! Less work, more eating, more quickly!
❤️ Why you'll love this recipe
- Quick - Only about 30 minutes of prep.
- Freezer friendly - Make and assemble your Peach Frangipane Galette and then freeze, wrap, and store it. Whenever you're in the mood, just pop it straight into the oven!
- Foolproof - Rustic galettes are so much easier than pie! No worrying about whether the bottom crust is done or making a pretty top crust. They're almost impossible to mess up!
- Delicious - The almond cream is rich and delicious and easy to make and it perfectly compliments the fresh peaches.
- Good any time! - Serve with sweetened Greek yogurt for breakfast or with whipped cream for dessert!
Most of these ingredients should already be in your pantry. Just get yourself some fresh peaches and you're on your way!
See recipe card below for quantities.
We are going to make this work because you need to have this Peach Frangipane Galette in your mouth immediately!
- Peaches - If it is not peak peach season, you can still make this Peach Galette. You can slice and freeze your own peaches, or use store bought frozen peaches. Just thaw them on paper towels to remove excess moisture before continuing with the recipe. You can also use nectarines, if that's what you can find.
- Frangipane - The flavor of this frangipane, also known as almond cream, is a perfect base for the peaches, but is not required. You can definitely make this as a classic Peach Galette. If you are allergic to almonds but still want frangipane, the almonds can be replaced with oats. Use oat flour or grind 50 grams of whole oats up into a flour.
- Pie crust - This recipe includes a simple and delicious buttery crust, but you can absolutely replace it with a store bought crust, such as a Pillsbury pie dough.
The best thing about this peach frangipane galette is that you can change things up depending on what's on sale, what you have on hand, or what you're craving!
- Apple - You can absolutely substitute apples for the peaches. A great Fall classic!
- Pear - My Pear Frangipane Galette is another Fall classic!
- Berries - Substitute 2 cups of mixed berries for the peaches.
- Puff pastry tart - You can also up the fanciness of your frangipane galette by using puff pastry in place of the pie crust. Either store bough puff or my simple rough puff pastry will do the trick.
One of the biggest fears in pie making is the dreaded "soggy bottom" 😱. Not as common in galettes, it can still be a worry due to the moisture in the filling. To avoid this, I like to place my pan on top of my baking steel for the final half of the baking time. A large sheet of steel that resides permanently in my oven, I use it to crisp up the bottoms of my pizzas and focaccias, and its heat retention even helps to regulate the temperature of my oven.
I place my steel on a rack that I have placed in the bottom third of the oven. When you turn the sheet pan with your galette halfway through the baking time, you can place it on the baking steel to ensure a crispy, not soggy, bottom.
This recipe is so simple, anyone can do it. Make the crust up to 3 days ahead and keep it in the refrigerator until ready to use and you've already reduced the time loads! Make the frangipane ahead and you're practically done before you start!
Begin making your Peach Frangipane Galette by cutting your peaches into ¼ inch slices. You don't even have to peel the peaches if you don't want to, and I never do! Place your peach slices in a large bowl and toss with sugar, cornstarch, lemon juice, and vanilla. Set aside.
Make galette crust
1. Add all the dry ingredients to the bowl of a food processor and pulse for a few times to mix. Add the butter.
2. Pulse the butter and flour together 4 to 5 times, until the butter is about the size of peas. Place ⅓ cup, 80 grams, of water in a measuring cup and add ice to get it as cold as possible. Add 1 teaspoon of lemon juice.
3. Slowly drizzle water/lemon juice into the opening of your food processor, pulsing until the dough just barely comes together. Pinch some of the dough between your fingers. If it clings together, it's done.
4. Dump all of the dough, scraping the inside of the food processor, onto a piece of plastic wrap on your counter.
5. Use the plastic wrap to gather all of the crumbly bits together. Bring your hands together and form a ball under the plastic wrap. Wrap it up.
6. Flatten the dough into a round disc and refrigerate at least 1 hour, up to 3 days.
Make frangipane and assemble galette
1. To make frangipane, mix together butter, sugar, almond flour, and salt until well incorporated.
2. Add egg and almond extract and mix on low until combined.
3. Mix on high until the mixture is creamy and fluffy, about 2 minutes. (This part can be done up to 7 days ahead and kept refrigerated)
5. Using an offset spatula, spread the frangipane on the center of your dough, leaving about a 2 inch border all around.
6. Lay your sliced peaches on top of the frangipane in concentric circles, or as prettily as you like.
7. Fold the edges of your dough over the filling, kind of overlapping as you go around.
8. Brush the exposed crust with egg wash (1 beaten egg with 1 teaspoon water).
9. Sprinkle with raw or granulated sugar and bake at 425° for 40-50 minutes, or until your crust is a nice golden brown and your frangipane is puffy and peeking up between your peaches. Make sure to turn your pan halfway through the time, to ensure an even bake.
10. While the galette is still warm, I like to brush a couple of tablespoons of warm honey over the tops of the peaches.
Allow to cool for about 15 to 20 minutes, then slice and enjoy!
Looking for another great peach recipe?
Try my Peach Biscuits with Streusel Topping for the perfect marriage of peach cobbler and buttermilk biscuits!
Resting your galette dough for at least one hour is a step that you just can't skip. Here's why:
- It allows the gluten strand in the dough time to relax, making a more tender crust.
- It gives time for the flour in the dough to fully hydrate. Otherwise when you tried to roll out your dough, it would probably crumble.
- Both of these things make rolling out your crust much easier as it rolls smoother and doesn't shrink back as you roll
For this reason, I like to make my pie crusts at least one day before I need them. As I'm preparing my fillings, I'll take my crust out of the refrigerator to let it warm up just a touch before rolling. I will often take a random Sunday to make a large batch of my dough and divide it up to keep in the freezer for up to 3 months for pie and galette emergencies!
I love to slice and freeze Summer peaches for use in the Winter. Whether you use your own or store bought, frozen peaches will work. Allow them to thaw on paper towels to absorb excess moisture before using.
No, please don't. Canned peaches are cooked before the canning process and will turn to absolute mush if you follow that up by baking them. Fresh or frozen only, for best results.
Yes! If your peaches are on the firmer side, just slice them ¼ inch thick at the most. If your peaches are really ripe, slice them a bit thicker, closet to ½ inch.
You can, but due to the moisture in the peaches, I would assemble the galette and freeze it whole, for up to one month. The assembled galette can go straight from the freezer to the oven. Just place on a parchment paper lined sheet pan and add a little extra baking time.
Storage and Reheating
Store leftover Peach Frangipane Galette by either wrapping in plastic wrap or storing in an airtight container, such as a cake stand. It will keep for up to 3 days at room temperature, 5 days in the refrigerator.
This Peach Frangipane Galette is delicious at room temperature. If that's not your thing, please reheat. To reheat leftovers and return some crisp to the crust, place in a 350°F for 10 minutes. If you just want to get some pie in your mouth, microwave on high for 20 seconds.
More recipes with fruit
Peach Frangipane Galette
- 1 ½ cups (180 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- ¼ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter 1 stick, cold and cut in small pieces
- ⅓ cup (80 g) ice water
- 1 teaspoon lemon juice or apple cider vinegar
Frangipane (almond cream filling)
- 3 tablespoons (42 g) unsalted butter room temperature
- ¼ cup (50 g) granulated sugar
- ½ cup (50 g) almond flour
- 1 large egg room temperature
- 1 teaspoon almond extract
- 4 peaches pitted and sliced ¼-inch thick
- 2 tablespoons (24 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- Juice of ½ lemon
- 1 teaspoon Vanilla Extract
- Egg wash 1 egg + 1 tablespoon water
- 2 tablespoons (42 g) honey warmed
Making the crust
- In the bowl of your food processor, pulse together all-purpose flour, butter (cut into small pieces and frozen), sugar, and salt until the butter is about the size of peas, 4 to 5 pulses.
- Add lemon juice to ice water and slowly drizzle into the opening of your food processor, pulsing until the dough just barely comes together. Pinch some of the dough between your fingers. If it clings together, it's done.
- Dump all the dough out onto a piece of plastic wrap, and use the plastic wrap to gather all of the crumbly bits together. Bring your hands together and form a ball under the plastic wrap. Flatten the dough into a round disc. Refrigerate at least 1 hour, up to 3 days. While the dough is resting, let’s make some frangipane.
- Using a hand mixer, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Mix in the almond flour. Add in the egg and the extracts, mixing until it’s all combined and fluffy. Set aside.
- Preheat oven to 425° Place the dough on a lightly floured piece of parchment paper on your counter. The parchment paper will make it easier to transfer the dough to a baking sheet. Sprinkle a little more flour on top of your dough and on your rolling pin. Roll the dough out to a 14 inch circle (conveniently, about the width of your parchment paper). It doesn’t have to be perfect.
- Slice your peaches in half and remove the pit. Lay each half, flat side down, on your cutting board. Using a paring knife, cut ¼ inch slices through the peach. Repeat with the other peaches. Place peach slices in a large bowl and toss with sugar, cornstarch, lemon juice, and vanilla.
- Using an offset spatula, spread the frangipane on the center of your dough, leaving about a 2 inch border all around.
- Lay your sliced peaches on top of the frangipane in concentric circles, or as prettily as you like.
- Fold the edges of your dough over the filling, kind of overlapping as you go around. Brush the exposed crust with egg wash (1 beaten egg with 1 teaspoon water) and sprinkle with raw or granulated sugar.
- Bake at 425° for 40-50 minutes, or until your crust is a nice golden brown and your frangipane is puffy and peeking up between your peaches. Remove from oven and cool on a wire rack for at least 15 minutes before slicing and serving.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.