Utah Style and Design

Romina’s Peach Galette

May 10, 2016
Peach Galette

Peaches? Yes please.

Peach Galette

Puff Pastry

  • 1/2 sheet pre-made frozen
    puff pastry
  • 1/3 cup almond cream*
  • 5–6 peaches (not too ripe) cut into
    thin slices
  • Melted butter for brushing
  • Vanilla sugar** for sprinkling
  • 1 egg, beaten

Roll the puff pastry into a circle 1/8” thick. Work quickly to keep it from getting warm. Spread the almond cream in the center out to 1.5” from the edge of the circle. Starting from the outside working in, slightly overlap the slices in a spiral toward the center. Fold the edges over the peaches crimping as you go. Brush the crust with egg wash and sprinkle with vanilla sugar. Bake at 375 F for 35–45 minutes until the crust is golden brown and the fruit has been caramelized.

Almond Cream

  • 6 Tbsp. butter
  • 5.5 oz. almond paste
  • 1 egg
  • 2 Tbsp. cornstarch
  • 1 tsp. rum

Cream butter and almond paste. Add eggs one at a time to mixture, and then add cornstarch and rum (if using). Wrap and chill for at least 30 minutes.

Vanilla Sugar

2 cups sugar

1 new vanilla bean or two used beans

Slice the new bean down the center lengthwise. Using the back of the knife scrape the seeds out and mix into the sugar. Place the sugar and the bean into an airtight container for at least a week. The sugar will absorb the oils in the bean.

Peach Galette Steps

— Romina Rasmussen

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Ashley Miller

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