Breville Test Kitchen

Peach Galette

Name: Peach Galette
Cook time: 1800 s
Total time: 9900 s
Yield: Serves 8-10
Ingredients: 1⅓ cups (200 g) plain flour; 2 tbsp white sugar; ¼ tsp coarse salt; 115 g unsalted butter - chopped; ¼ cup (60 ml) iced water; ½ cup (80 g) whole blanched almonds; ⅓ cup (65 g) white sugar; 75 g unsalted butter - chopped; 1 large egg; 1 tbsp plain flour; ¼ tsp coarse salt; 1 tsp vanilla extract; 3 large peaches - cut in half and seeds removed; 1 tbsp cornflour; 2 tbsp white sugar; 1 egg; 1 tbsp demerara sugar

Sweet, buttery pastry and fresh almond frangipane are all whizzed up at the touch of a button. No more wrestling with slippery stone fruit, just perfect even slices to top your peachy masterpiece.

2 hrs 45 mins total time

30 mins active time

Easy

Serves 8-10

Ingredients

Measurements:

3 large peaches
cut in half and seeds removed
1 tbsp cornflour
2 tbsp white sugar
1 egg
1 tbsp demerara sugar

For the dough

1⅓ cups (200 g) plain flour
2 tbsp white sugar
¼ tsp coarse salt
115 g unsalted butter
chopped
¼ cup (60 ml) iced water

For the frangipane

½ cup (80 g) whole blanched almonds
⅓ cup (65 g) white sugar
75 g unsalted butter
chopped
1 large egg
1 tbsp plain flour
¼ tsp coarse salt
1 tsp vanilla extract

Instructions

1To make the dough, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the flour, sugar and salt and process to combine. Add the butter and pulse until the mixture resembles fine crumbs. Remove the small food pusher and pulse, while adding the iced water, until the dough just comes together. Carefully remove the blade, use your hand to bring the dough together in the bowl.
2Turn the dough out onto the bench top and flatten into an approximate 15cm disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or until well chilled. This prevents the dough from shrinking during cooking and makes a more tender crust. Dough can be made up to 2 days ahead, store in the refrigerator.
3To make the frangipane, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the almonds and process until the almonds resemble fine crumbs. Add the sugar and process to combine. Add the butter and process. Add the egg and process again. Finally add the flour, salt and vanilla and process to combine. Scraping down the side of the bowl occasionally. Remove and set aside.
4To prepare the peaches, assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the bowl and slice the peaches. Transfer to a large bowl. Combine the cornflour and white sugar in a small bowl. Sprinkle over the peaches and gently toss to coat.
5Roll the dough on a lightly floured bench top into a 32cm circle. Transfer the dough to a baking paper-lined pan.
6Evenly spread the frangipane over the dough, leaving a 3cm border. Arrange the peach slices, slightly overlapping over the frangipane. Fold the edge of the dough over the peaches to partially cover. Crimp to seal the edge. Refrigerate for 10 minutes to firm up the dough.
7To preheat the oven, insert the wire rack into position 7. Set the oven to Bake, Convection, 200°C, for 35 minutes and press Start. Meanwhile, continue to the next step.
8Brush the dough with the egg and sprinkle all over with the demerara sugar.
9Once preheated, bake for 35 minutes, or until the base is golden brown and crisp.
10After standing the galette for 10 minutes, serve warm or at room temperature.