This recipe formula has been a favourite at the bakery since we opened, with our classic sifted red spring wheat pastry crust as the base and our versatile hazelnut frangipane at the heart. Use whatever stone fruit you like here, a large galette will use about 4 medium peaches or nectarines.
Note: A scale is required to make the frangipane.
Peach + Hazelnut Galette
~ makes one large galette, serves 6-8
1 recipe your favourite Flourist Pastry Dough
275g-300g hazelnut frangipane
4 medium peaches or nectarines
To make the dough
Make a recipe of your favourite Flourist pastry dough. Divide the dough into two circular discs and individually wrap with plastic wrap. Chill one in the fridge for at least 1 hour, preferably overnight. Keep the other disc in the freezer until you're ready to bake another galette!
To make the Hazelnut Frangipane
100g Flourist Sifted Red Spring Wheat Flour
Check hazelnuts for any shells and rub them between two tea towels to remove most of the brown skin and then add them to a food processor. Grind the hazelnuts into a fine meal, ensuring there are no coarse pieces. Set aside.
Combine the butter and sugar in a stand mixer with the paddle attachment. Cream together until the mixture is light and fluffy. Add the eggs, one at a time, mixing in between.
Add the ground hazelnuts and the flour and mix together until well combined. This recipe makes approximately 800g and can easily be frozen. We like to make a larger batch of frangipane to have on hand. Just thaw in the fridge the day before you want to use it.
Assemble and bake
Line a baking sheet with parchment paper.
Remove dough from the fridge. Lightly flour your rolling pin and roll the dough into a circle, approximately 1⁄8-1/4" thick. Gently place on the prepared baking sheet and place in refrigerator.
Halve and remove the pit of the fruit. Slice the fruit into 1/2 inch slices and put aside.
Remove the dough from the refrigerator and spread the frangipane evenly over the dough, leaving a 3" border.
Place the slices of peaches over the frangipane. Starting in the centre and fanning them out until you reach the edge of the frangipane.
Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in the refrigerator to chill for 30-45 minutes, the colder the better.
Preheat the oven to 375°F. When ready to bake, brush the dough edges with egg wash* and liberally sprinkle with Turbinado sugar. Bake for 45-60 minutes until deep golden brown. Let cool slightly and carefully transfer to a cooling rack.
*To make an egg wash, lightly whip up the egg white with 15ml water with a fork.