Mixed Berry Peach Galette

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Easy

There are certain things in life that stop you in your tracks. This Mixed Berry Peach Galette is one of them.

Mixed Berry Peach Galette from www.whatsgabycooking.com (@whatsgabycookin)

This Mixed Berry Peach Galette has been happening on repeat since Adam first whipped it up at a dinner party a few summers back. Made with the most perfect pie crust, loaded with farmers market fruit that are piled on top of a frangipane layer and then served with some creme fraiche…. HE IS A GENIUS!!!! And I bow down to his dessert ways. They are priceless and we all get to benefit!

Mixed Berry Peach Galette from www.whatsgabycooking.com (@whatsgabycookin)

OMG. It’s a game changing / life altering / sinfully delicious dessert that will make you so happy you won’t even know what to do with yourself. It’s also totally delicious with vanilla ice cream, but let’s be honest here – what isn’t delicious with a scoop or two of ice cream!

Oh and side note, as far as stone fruit goes, I used peaches – but nectarines, apricots, cherries, or any other stone fruit your heart desires could work. And as you can see I used blackberries and strawberries for the berries. But blueberries or any combo of the above would be fantastic too.

Mixed Berry Peach Galette from www.whatsgabycooking.com (@whatsgabycookin)

Mixed Berry Peach Galette

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By:
Gaby Dalkin
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Servings:
0
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Ingredients

For the Crust

  • 1 1/4 cups all purpose flour
  • 4 tablespoons of leaf lard cut into various small pieces pea to walnut size
  • 4 tablespoons good quality butter, cut into various small pieces pea to walnut size
  • 1/4 teaspoon kosher salt
  • 3-4 tablespoons of ice water

For the Frangipane filling

  • 4 ounces almond paste
  • 1/3 cup sugar
  • 2 tbsp butter room temp
  • 1/2 teaspoon maldon salt
  • 1 tablespoon rum
  • 1 egg yolk

For the Fruit

  • 3 peaches sliced
  • 2 cups mixed berries
  • 1/3 cup sugar
  • squeeze of lemon juice
  • tablespoon of corn starch
  • pinch of nutmeg
  • pinch of salt

For the egg wash

  • 1 egg white
  • 1 tablespoon of water

Instructions

For the Crust

  • Combine all dough ingredients except the ice water in a large bowl. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it.
  • Sprinkle ice water over mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.
  • Form the dough into a chubby disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Once chilled, take out the disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions so it's about 11 inches in diameter.
  • Carefully transfer the rolled out dough onto a parchment lined baking sheet. Heat oven to 400 degrees.

For the Frangipane filling

  • Combine the almond paste and sugar in a food processor and blend until smooth. Add the butter, salt, rum and egg yolk and process until everything is incorporated. Remove the mixture from the food processor and use a spatula to spread the mixture on the dough in a circle, leaving about 2 inches un-covered.

For the Fruit

  • Combine all the ingredients for the fruit section in a bowl and toss together. Transfer the fruit on top of the frangipane layer.
  • Gently fold the crust over the fruit, pleating to hold it in. Brush the crust generously with egg wash mixture and sprinkle some extra sugar on the crust.
  • Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 30 minutes on wire rack. Serve warm or at room temperature with a dollop of creme fraiche or vanilla ice cream.
Mixed Berry Peach Galette: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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30 comments

  1. Julie @ Table for Two

    This is a stunner!!! Love all that fruit packed in there!

  2. Sydney | Modern Granola

    This looks so heavenly! I’ve never tried frangipane before, but I’ve had my eye on frangipane tarts for years now. I think I’ve finally found the perfect recipe to try it out!
    xx Sydney

  3. Heather Christo

    Just absolutely Stunning Gaby! I could eat several of those!

  4. Christine English

    Oh wow, what a stunner! Will def be whipping up one of these babies this weekend! Thanks for posting Gaby!

  5. Barbara

    Oh Gaby, this looks so Good! Wanna make it…

    What is leaf lard?

    Barbara

  6. Monika

    This is beautiful! I love all these fruits! I will be making mine even more decadent with a scoop of vanilla ice cream!!!

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  8. todd wagner

    I’m in a hardcore galette state of mind. It’s pretty much all I think about these days 🙂

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  12. Marlene

    I love making galettes, Gaby, and often combine peaches, nectarines, or apricots with berries. What is a good substitute for the lard? I don’t cook with any pork products. Just use all butter? (When I want less fuss, I combine ground nuts, a bit of sugar, and a little flour and spread that on the crust to absorb the fruit juices.)

  13. Laura Van Der Wende

    Gaby, what type of almond paste do you use? Can’t wait to make this!

    • Gaby

      no brand preference! I just buy whatever is at Whole Foods

  14. Laura Van Der Wende

    Ok! So I made it and it’s in the oven! I followed all of your instructions and my dough was all crumbly so I added more water until it wasn’t anymore. After if was refrigerated for an hour it crumbled when I rolled it out?? Any advice for me next time?

    Also, how do you feel about arrow root instead of corn starch??

  15. monika

    Can’t wait for peach season! This one is a definite medal winner!!

  16. Lauren

    Any recommendation for making ahead of time. Want to make in in the morning tomorrow ahead of an evening dinner party. Would it reheat well?

    • Gaby

      yes you can totally make this ahead of time!! no prob. You could also serve room temp

  17. Monika

    This has got to be one of my all time favorites! Can’t get enough berries or peaches!!