Go Back
+ servings
Print Recipe
4.8 from 5 votes

Mixed Berry Peach Galette

This Mixed Berry Peach Galette is the perfect summer dessert to serve with a scoop of ice cream or a dollop of whipped cream!
Prep Time1 hr 30 mins
Cook Time35 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: Mediterranean
Keyword: Galette recipe, mixed berry peach Galette, mixed berry Galette, peach Galette, how to make a Galette, easy Galette recipe, summer fruit Galette,
Servings: 8 people
Author: Gaby

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.