the 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) all-purpose flour; 2 tbsp white sugar; ¼ tsp kosher salt; 115 g cold unsalted butter - chopped; ¼ cup (60 ml) ice water; ½ cup (80 g) whole blanched almonds; ⅓ cup (65 g) white sugar; 75 g unsalted butter - chopped; 1 large egg; 1 tbsp all-purpose flour; ¼ tsp kosher salt; 1 tsp vanilla extract; 3 large peaches - cut in half and seeds removed; 1 tbsp cornstarch; 2 tbsp white sugar; 1 egg - lightly whisked; 1 tbsp turbinado 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.

the Paradice™ 16

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2 hrs 45 mins total time

30 mins active time

Easy

Serves 8-10

Ingredients

Measurements:

For the frangipane

1⅓ cups (200 g) all-purpose flour
¼ tsp kosher salt
½ cup (80 g) whole blanched almonds
75 g unsalted butter
chopped
1 large egg
1 tbsp all-purpose flour
¼ tsp kosher salt
1 tsp vanilla extract

For the peaches

2 tbsp white sugar
⅓ cup (65 g) white sugar
3 large peaches
cut in half and seeds removed
1 tbsp cornstarch
2 tbsp white sugar
1 egg
lightly whisked
1 tbsp turbinado sugar

For the dough

115 g cold unsalted butter
chopped
¼ cup (60 ml) ice water

Instructions

1
To make the dough, assemble the processor with the 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, for 6 seconds, or until the dough just comes together. Carefully remove the blade, use your hand to bring the dough together in the bowl.
2
Turn the dough out onto the countertop and flatten into an approximate 15cm disk. 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.
3
To make the frangipane, assemble the processor with the mini bowl, teal spindle and 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 until combined. Add the egg and process. Add the flour, salt and vanilla and process to combine. Scraping down the side of the bowl occasionally. Remove the mini bowl. Transfer the frangipane to a bowl and set aside.
4
To prepare the peaches, assemble the processor with the teal spindle and orange adjustable slicer set on 4 in the bowl and slice the peaches. Transfer to a large bowl. Combine the cornstarch and white sugar in a small bowl. Sprinkle over the peaches and gently toss to coat.
5
Roll the dough on a lightly floured countertop into a 32cm circle. Transfer the dough to a parchment paper-lined pan.
6
Evenly 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.
7
To 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.
8
Brush the dough with the egg and sprinkle all over with the turbinado sugar.
9
Once preheated, bake for 35 minutes, or until the base is golden brown and crisp.
10
After standing the galette for 10 minutes, serve warm or at room temperature.
Tip: Great served with a scoop of vanilla bean ice cream or whipped cream.