Peach and Strawberry Galette

Ingredients

For the crust

• 160 g (1 1/4 cups) All-purpose flour
• 12 g (1 Tbsp) Granulated sugar
• 3 g (1/2 tsp) Fine salt
• 113 g (1/2 cup (1 stick)) Cold unsalted butter, cubed
• 45 to 60 ml (3 to 4 Tbsp) Ice water

For the almond base

• 35 g (1/3 cup) Ground almonds (almond flour)
• 12 g (1 Tbsp) Granulated sugar
• 3 g (1 tsp) All-purpose flour

For the filling

• 350 g (about 2 to 3 medium) Ripe peaches, peeled and sliced 1/4 inch
• 150 g (about 1 cup) Strawberries, hulled and quartered
• 50 g (1/4 cup) Granulated sugar
• 8 g (1 Tbsp) Cornstarch
• 5 ml (1 tsp) Lemon juice
• 2.5 ml (1/2 tsp) Vanilla extract
• 1 pinch (1 pinch) Fine salt

To finish

• 1 egg (1 egg) Egg, beaten with 1 tsp water
• 12 to 24 g (1 to 2 Tbsp) Coarse or turbinado sugar
• 15 ml (1 Tbsp) Honey or warmed apricot jam, for glaze (optional)
• 14 g (1 Tbsp) Unsalted butter, cold and cut into small pieces
• 20 g (about 3 Tbsp) Sliced almonds (optional)

Equipment

• Rolling pin
• Sheet pan
• Parchment paper
• Bench knife
• Kitchen scale
• Pastry brush
• Small saucepan
• Fine strainer

Method

Make the crust

1. Whisk the flour, sugar, and salt in a bowl. Cut in the cold butter with your fingers or a bench knife until you have a mix of pea-size and almond-size pieces. Those visible flecks of butter are what give you flaky layers, so don't overwork it.
2. Drizzle in the ice water a tablespoon at a time, tossing as you go, until the dough just holds together when you squeeze a handful. Pat it into a disc, wrap it, and chill at least 1 hour. Cold dough is the whole game with pastry.

Peel the peaches

1. Bring a pot of water to a boil and set a bowl of ice water next to it. Cut a shallow X through the skin on the bottom of each peach.
2. Blanch the peaches in the boiling water for 30 to 60 seconds, then move them straight into the ice bath. Riper fruit needs less time. Once cool, the skin slips right off from that X. Then slice the flesh 1/4 inch thick.

Macerate and drain the fruit

1. Toss the sliced peaches and quartered strawberries with the sugar, lemon juice, vanilla, and a pinch of salt. Let them macerate for 15 to 20 minutes. This pulls out the extra juice you don't want pooling in the crust.
2. Tip the fruit into a strainer set over a bowl and catch all the juice. Toss the drained fruit with the cornstarch and set it aside. Pour the collected juice into a small saucepan and cook over medium heat, stirring constantly, until it becomes a thick, glossy syrup that coats the back of a spoon, about 4 to 6 minutes. You should have roughly 2 to 3 tablespoons remaining. Let it cool for 5 minutes. Do not fold it back into the fruit. Reserve it for the assembled galette.

Assemble the galette

1. On a floured sheet of parchment, roll the chilled dough into a rough circle about 12 inches across and 1/8 inch thick. Slide the parchment onto your sheet pan.
2. Stir together the ground almonds, sugar, and flour for the almond base. Scatter it over the center of the dough, leaving a 2-inch border bare. That layer soaks up juice and keeps the bottom crisp.
3. Pile the fruit over the almond base. Fold the bare border up and over the edge of the fruit, pleating as you go around. The center stays open. Chill the whole thing 15 minutes so it holds its shape in the oven.

Bake and finish

1. Heat the oven to 400°F (200°C). Brush the pleated crust with the egg wash. Slowly spoon the reserved fruit syrup over the exposed peaches and strawberries, keeping it inside the crust. Dot the filling with the small pieces of butter. Sprinkle the egg-washed crust with turbinado sugar, then scatter a light pinch over the syrup-coated fruit for added sparkle and a delicate crunch.
2. Bake 40 to 45 minutes, until the crust is deep golden and the fruit is bubbling in the center. If a little juice runs, that's fine, the reduction step kept it in check. If using sliced almonds, scatter them over the galette during the final 12 to 15 minutes of baking so they toast without burning.
3. Let the galette rest for at least 20 minutes before slicing so the filling can set. The reduced fruit syrup should already leave the surface beautifully glossy, but the warm fruit may be brushed lightly with honey or warmed apricot jam if additional shine is desired.

Baking

Oven: 200°C / 400°F.

Doneness: Crust deep golden brown, fruit bubbling in the open center

Storage

• Room temperature: Covered at room temp for up to 1 day. The crust stays crispest the day it's baked.
• Refrigerated: Up to 3 days, loosely covered. Re-crisp in a 350F (175C) oven for 8 to 10 minutes.
• Frozen: Freeze baked and cooled slices up to 1 month. Reheat from frozen at 350F (175C) until warmed through.

Frequently Asked Questions

Do I have to peel the peaches?

For a galette, yes. Peach skin turns leathery in the oven and peels away from the flesh in the slice. A quick blanch and ice bath gets it off in a couple of minutes and keeps the flesh firm enough to slice clean.

My fruit always makes the crust soggy. How do I stop that?

Two moves handle it. Macerate the fruit and drain off the juice, then reduce that juice to a syrup so you keep the flavor without the water. The almond base under the fruit is your insurance, it drinks up whatever's left.

Can I use frozen strawberries or peaches?

You can, but thaw and drain them well first, and expect more liquid. Bump the cornstarch to 10 g (about 1 1/2 Tbsp) and lean on that reduction step. Fresh summer fruit is worth it if you've got it.

Can I make the dough ahead?

Absolutely. The crust disc keeps 2 days in the fridge or a month in the freezer. Let a frozen disc thaw in the fridge overnight before rolling. Assembled galettes also freeze well unbaked, then bake straight from frozen and add a few minutes.

Nutrition

Per serving (1 slice (of 8)): 245 calories, 30 g carbohydrates, 3 g protein, 13 g fat.