What’s so great about galettes? Pretty much everything. They’re easier to make than a pie, plus you can make them either sweet or savory. I like to use the most seasonal fruit I find, so this week I made a Peach and Raspberry Galette with an Almond Crust (and some bourbon!). I’m obsessed with the flavor combination of peaches and raspberries; it’s incredible.
I love it so much, that I just made the most amazing ode to this recipe in a cocktail form: Nectarine and Raspberry Daiquiri. If you love this dessert, then you will freak out over the flavors in the cocktail, too.
The recipe below calls for half whole wheat flour and all-purpose flour, however you can absolutely use all all-purpose flour for this galette recipe if you don’t’ have any whole wheat flour laying around your pantry. I like the using whole wheat flour because it is slightly more nutritious for you. The color of the whole wheat mixed crust will be slightly darker than the all-purpose flour, but I think it adds a nice color contrast.
I’ve added some extra delicious elements to this Raspberry and Peach Galette that really make it stand out: bourbon and almond extract. That’s right, the Love Happy Hour lady added bourbon to her galette – surprised? Thought so. The bourbon is completely optional, but I love it. The almond extract kicks things up a notch, too, especially when you are mixing the fruit together. You can really smell it!
Another important note is that I only mix half the raspberries into the mix with the peaches and then save the other half for the very top. Not only will this help make your galette more Instagram-worthy, but it will prevent them from getting smashed with the peaches in the bottom layer (which is completely fine for the first half). Raspberries are so delicate.
I wanted the the touch of almond extract to pair with the crust, so I lined it with slivered almonds. It gives it a wonderful texture! You can give your galette that extra shiny look by brushing the the tops of the peach slices with apricot jam once your baked galette has cooled – I learned that from Julia Child. Lastly, I highly recommend topping your galette with caramel ice cream if you want to take this recipe above and beyond. Mouth-gasm…just saying.Happy summer, and please tag me if you make this on Instagram @lovehappyhour!
1. In a food processor, add flour, sugar, salt and pulse. Add butter and pulse until crumbly. Add ice water one tablespoon at a time until it start to form a dough-like texture. Remove dough from food processor and form into a round disc. Wrap in plastic wrap and chill for 30 minutes – or up to one hour.
2. Preheat oven to 375 degrees.
3. In a large mixing bowl, add peaches, half of the raspberries, brown sugar, cinnamon, nutmeg, ginger, cornstarch, almond extract, lemon juice and bourbon (if using). Gently toss.
4. Remove dough from freezer and place on a lightly floured surface. Roll into a 12” circle, then carefully transfer to a parchment-lined baking sheet.5. Spoon the fruit mixture in the center of the dough and spread out, leaving a 1 & ½ inch edge. Fold the dough edges over to cradle the fruit and form the galette shape. 6. In the bottom of the bowl, there should be some leftover juices from the fruit mix. Add the other half of raspberries to the juices and toss gently. Place raspberries on the top of the galette. 7. Brush egg on the exterior of the dough, then gently press the almonds on to the dough. 8. Bake galette for 45-50 minutes or until crust turns golden brown and juices start to bubble. Let cool about 20 minutes, and then serve slightly warm, with vanilla or caramel ice cream.