By Yotam Ottolenghi
Updated Oct. 12, 2023
- Total Time
- 2 ¾ hours
- Prep Time
- 15 minutes
- Cook Time
- About 2 hours, plus 30 minutes cooling
- Rating
- 4(215)
- Notes
- Read community notes
This peach galette is sweet, flaky and topped with a wonderful kick of chile. As the galette cooks, the peaches nestle themselves into the pistachio frangipane, flavoring the rich, nutty filling as they release liquid. Lightly crushed cardamom seeds bring bursts of flavor to both the frangipane and the chile syrup, adding even more warmth to the dish. Using almond flour and buttermilk in the pastry imparts a wonderful nuttiness, and acidity too. For a perfectly flaky pastry, a scale provides the most accurate measurements when weighing out the butter and flour. Try to resist taking a slice as soon as the galette comes out of the oven: The galette develops in flavor as it rests, which is worth the wait.
Featured in: Every Peach Shines in This Tart
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Ingredients
Yield:6 to 8 servings
- 1¼cups/155 grams all-purpose flour, plus extra for dusting
- 2tablespoons almond flour
- 1tablespoon granulated sugar, plus 1 tablespoon extra for dusting
- ½teaspoon fine sea salt
- ½cup/115 grams unsalted butter, fridge-cold, cut into ½-inch pieces
- ¼cup/60 milliliters buttermilk, fridge-cold, plus 1 tablespoon extra to glaze
- 1teaspoon Moscatel vinegar (or another sweet white wine vinegar)
- ⅔cup/85 grams roasted, salted shelled pistachios
- ½cup/56 grams almond flour
- 2tablespoons all-purpose flour
- 25cardamom pods, pods discarded, seeds lightly crushed (1 ¼ teaspoons)
- ⅓cup/76 grams unsalted butter, cut into ½-inch pieces
- ⅓cup/70 grams granulated sugar
- 1large egg, lightly beaten
- 3firm peaches (about 6 ounces each), cut into ¾-inch-thick wedges
- 1guajillo chile, deseeded and thinly sliced
- ¼cup/50 grams granulated sugar
- 1tablespoon Moscatel vinegar (or another sweet white wine vinegar)
- ⅔cup crème fraîche
- 3tablespoons buttermilk
- 1teaspoon granulated sugar
For the Dough
For the Frangipane and Filling
For the Syrup
For the Whipped Crème Fraîche
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
509 calories; 33 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 26 grams sugars; 9 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the dough: Place the all-purpose flour, almond flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse for about 10 seconds, until it forms roughly pea-size crumbs. Pour in the buttermilk and vinegar and pulse 3 to 4 times, until the dough just starts to come together.
Step
2
Transfer onto a lightly floured piece of parchment paper and use your hands to bring the pastry together. (Lightly flour your hands if needed.) Using your hands, flatten the pastry into a 6-inch disk. Wrap the parchment around the pastry and refrigerate for at least 45 minutes.
Step
3
Meanwhile, make the frangipane: Put the pistachios in the food processor (no need to clean it out) and blend to form coarse crumbs. Transfer to a small bowl and mix with the almond flour, all-purpose flour and 1 teaspoon of the crushed cardamom seeds. Place the butter and sugar into the food processor and blend until pale and fluffy, then add in the egg and blend until combined, scraping down the sides a few times. Add the pistachio mixture to the food processor and pulse 2 to 3 times to combine. Return the frangipane to the bowl and refrigerate for 10 to 20 minutes, until cold but still spoonable.
Step
4
Remove the dough from the fridge and liberally flour both sides. Keeping the pastry on the parchment paper, use a rolling pin to make a very thin circle, roughly 12 inches across. Lift the parchment with the pastry onto a large baking sheet. Spoon the frangipane into the center of the pastry and smooth it to a 6-inch diameter. Pile the peaches on top of the frangipane, leaving the exposed pastry border clear. Carefully fold the pastry border over the fruit, roughly pleating it where needed, leaving a small area of the fruit exposed at the center of the galette. The galette will expand as it cooks, revealing the peach filling.
Step
5
Using a pastry brush, apply a thin layer of the extra buttermilk to the exposed pastry, then sprinkle the extra tablespoon of sugar over the pastry and the exposed peaches. Refrigerate the galette for 20 minutes, until the pastry is cold and set, and heat the oven to 400 degrees.
Step
6
Bake the galette for 35 to 40 minutes, until the crust is deeply golden and the exposed frangipane has formed a golden crust. Remove from the oven.
Step
7
While the galette bakes, make the syrup by mixing the chile, sugar, remaining ¼ teaspoon cardamom seeds and 3 tablespoons of water in a small saucepan. Cook over medium heat for 6 minutes, until deeply golden and syrupy. Stir in the vinegar, cook for 10 seconds more and take off the heat.
Step
8
Brush the syrup over the peaches and frangipane when the galette comes out of the oven. (If the syrup has set, gently reheat it before applying.) Allow the galette to cool for at least 30 minutes.
Step
9
Whisk together the crème fraîche with the buttermilk and sugar until it forms soft peaks, then transfer to a small serving bowl.
Step
10
Serve the galette warm, at room temperature or even cold, with the whipped crème fraîche on the side. For the flakiest crust, the galette is best enjoyed the day it’s made, but can be covered and refrigerated for up to 2 days.
Ratings
4
out of 5
215
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Private Notes
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Cooking Notes
J
25 cardamom pods gave more seed than I needed. How I open pods: pulse in the spice grinder, pick out opened pod shells, repeat until you only have seeds.Making the guajillo syrup (dried chili) was awkward for the small volume, and I didn't get great coverage of the peaches. Next time: make guajillo/cardamom infusion in vodka. Toss peaches, top with turbinado.If you're out of granulated sugar, this worked with brown sugar. Only needed half the buttermilk to bring the crust together.
Stacy A
This is an intriguing recipe, but I have a few questions. Can I use cardamom powder in place of crushed seeds? White balsamic vinegar in place of Moscatel vinegar? Is the guajillo chile fresh or dried? Thanks!
Linda
I substituted hot honey for the syrup and it was delicious.
kitchen witch
I venture that the title for Diana Henry's book may have been "The Love Song of J. Alfred Prufrock" by T.S. EliotShall I part my hair behind? Do I dare to eat a peach? I shall wear white flannel trousers, and walk upon the beach. I have heard the mermaids singing, each to each.
Rebecca
I followed the recipe- I didn’t have the vinegar called for but I had a honey ginger white vinegar that was perfect. What an incredible dessert! It takes a little time, but its not complicated. The chili in the glaze adds just a subtle heat and additional depth of flavor! Make it as the recipe dictates and you will not be disappointed!
Joel
I will dial down the cardamom, by half, next time. It became the dominant flavor over the peaches.
Kate
Oh, the cardamom will be so much better if you prep it fresh, but yeah, that is a lot of work. Guajillo peppers are the dry version of mirasol peppers. I assume the vinegar sub would work.This recipe looks amazing but oy, assembling the ingredients!
AprilSO
I made this last night and it was delicious but I will change a few things the next go around as follows. The frangipane to fruit ratio was off for me- next time I'll put only 1/2 to 2/3 of it in the center. I had a mix of firmer and softer peaches-definitely preferred the softer ones in the finished product. I was nervous about the syrup being too spicy so cut the guajillo into bigger strips so I could let them seep in the syrup and fish them out. The syrup did not take up the heat at all.
Maggie
I could find neither moscatel vinegar nor Cabernet, so I took a leap of faith and got pomegranate vinegar and am hoping for the best. Anyone else in this dilemma? What did you sub and what was the result?
Fern
Guajillo peppers come from guajillo plants which grow in south Texas and parts of Mexico. Not for the recipe but if you've ever tasted honey from bees that dwell among guajillos, you've tasted perfection. At least you have if you have all the extra perception of a super taster.
Flour Subs
Subs-Figs for peachesCombo of pistachio, almond, cashew for frangipaneSyrup- brown sugar, orange blossom water, lemon juice
Linda
9/17/23 success! I used approx 1/2tsp of cardamom powder in the frangipane and used 1/4 tsp of slightly crushed cardamom seeds in the guajillo syrup. I was concerned about the cardamom and the warmth of the pepper but it was perfect. I think if the measurement for the cardamom had been in grams instead of spoons, it would have been more successful. My bake took about 45 minutes, but I could’ve pulled sooner even though the frangipane was not yet browned. Great crust. Chill it thoroughly.
Dawn C.
Absolutely knocked out of the park! I've made this twice and have recieved rave reviews both times. I do reduce the amount of cardamom by half, about 12 pods, as recommended by others. It's just a subtle hint of flavor without overpowering. The guajillo pepper glaze elevates this galette and isn't too spicy. Just a lovely warmth backing everything. Make this, you will not regret it.
Flour Subs
Subs-Figs for peachesCombo of pistachio, almond, cashew for frangipaneSyrup- brown sugar, orange blossom water, lemon juice
Jenn
Delightful. Substituted Brooks and Italian plums due to a peach allergy. Also substituted whole wheat flour, fig-infused balsamic vinegar, and macadamia milk with good results. Next time I'll infuse the guajillo longer, it got lost. Used cardamom seeds from Penzey's, and ground them with the pistachios. Definitely a keeper of a recipe, and it's great the next day in spite of what the recipe says.
Gail
This dessert hits all the right notes! And mine came out prettier than the picture!! Sorry, it got gobbled up before I could take it's picture.
Maya K
This crust is wonderful. But otherwise, this recipe was a bust for me. I love cardamom, it’s my favorite spice, but this was way too much for me. The frangipane was so over-spiced, it tasted medicinal - I found it inedible. And piling the peaches high on top of the frangipane wasn’t a good instruction - the galette did not spread sufficiently to allow the frangipane to become crispy (and properly cooked) the way you want it to be. The result was kind of soupy. What a waste of a ripe peach.
Samantha
I absolutely agree that there is too much cardamom in this recipe. I don’t typically make desserts so adventurous, but certainly appreciate them, and the cardamom in the Frangipane was overwhelming. When it first was out of the oven it was only slightly so but as in sat in the fridge overnight, the remaining galette became almost inedible due to the cardamom ratio. I would recommend cutting it in half.
MrsChill
This recipe had me from the title. After making it, I know that it’s every bit as good as it sounds. Consider: buttery, flaky crust with the tang of buttermilk and vinegar, roasted salted pistachio (arguably the best nut) frangipane, summer’s best (Palisade) peaches, and creme fraiche buttermilk (why didn’t I think of that!) whipped cream. Oh and cardamom, which is naturally cooling. Get the fancy vinegar. Guajillos are a reason to visit your local Mexican grocery store.
robin
I had really high hopes for this dessert but was disappointed. I liked the bit of spice the syrup brought (the photo looks like they took the pepper rings from the syrup and put them on the tartlet which might have helped) but I dunno. I was expecting more of a crust than I got - this is a very short crust, almost grainy, perhaps the almond flour. the frangipane was lost. I don't think I'll make it again. and for Maggie, I found a vinegar from Modena call Bianca from carandini
BayGuy-OR
I'm an Ottolenghi fan. I made only a few changes... I know, I know--so annoying (!) I had puff pastry in the freezer that I had made--used it, instead of the dough in the recipe. Since a number of other reviewers felt that the fruit-to-frangipane ratio was 'off' I added more peaches (final diam. 9"). Served with vanilla bean ice cream (didn't really like the creme fraiche idea). Rave reviews... wonderful flavors... Though not a 'true' gallette with puff pastry, I would highly recommend it.
Mary
I wasn't wild about the crust which didn't hold together well. Next time I'll go with my standard pate sucre.
Sue
This was amazingly good. I did cut the cardamom in half as others suggested. For the Moscatel I bought Carandini Bianca sweet white vinegar which is just so delicious. It’s forever a pantry staple now.
Dana
Delicious crust. Felt the fragipane to fruit ratio was off. In the future would cut back on the fragipane and add more peaches. Really like the cardamom flavor
Dana
Fabulous recipe, forgiving and delicious, have made twice in under a week
Sunset Stella
It was seriously delicious. 25 cardamom pods gave much more that 1 1/4 teaspoon - I ground it in a spice blender and used the leftover for something else. I also strained the syrup. My galette did not expand which was of concern in regards to the peaches cooking but it turned out fine. At 400, the bottom caramelized, adding another layer of flavor. Next time, will try making the dough and frangipane the day before.
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