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Perfect Peach Basil Galette Recipe with Easy Almond Frangipane Filling

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A rustic, flaky galette featuring tender peaches, fresh basil, and a creamy almond frangipane filling, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–5 tablespoons ice water
  • 3/4 cup (75g) almond flour
  • 4 tablespoons (57g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract (optional)
  • 1 tablespoon all-purpose flour (for frangipane)
  • 4–5 medium fresh peaches, thinly sliced
  • 10–12 fresh basil leaves, thinly sliced
  • 1–2 tablespoons granulated sugar (to sprinkle over peaches)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds (optional, for topping)
  • Optional garnish: honey drizzle or flaky sea salt

Instructions

  1. Prepare the crust: In a large bowl or food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until dough just holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Make the almond frangipane: Beat softened butter with sugar until creamy. Add egg and almond extract, mixing well. Stir in almond flour and all-purpose flour until smooth. Cover and set aside.
  4. Prepare peaches and basil: Wash and thinly slice peaches. Tear or chiffonade basil leaves. Toss peach slices lightly with 1 tablespoon sugar and set aside.
  5. Roll out dough on a lightly floured surface into a 12-inch circle about 1/8 to 1/4 inch thick. Transfer to parchment-lined baking sheet. Press cracks gently to repair if needed.
  6. Assemble galette: Spread almond frangipane evenly over dough center, leaving a 2-inch border. Arrange peach slices over frangipane, overlapping slightly. Sprinkle basil on top.
  7. Fold dough edges over peaches, pleating as needed to form a rustic crust edge.
  8. Brush crust edges with egg wash. Sprinkle 1-2 tablespoons sugar over peaches and crust edges. Scatter sliced almonds on top if using.
  9. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and peach juices bubble. Shield crust edges with foil if browning too quickly.
  10. Cool galette on baking sheet for at least 20 minutes before slicing and serving.

Notes

Keep butter cold and avoid overworking dough for flaky crust. Toss peaches with cornstarch if extra juicy to prevent soggy crust. Chill dough well before rolling. Use foil to shield crust edges if browning too fast. Cool galette before slicing for best texture.

Nutrition

Keywords: peach galette, almond frangipane, basil dessert, summer dessert, rustic galette, easy galette recipe, fruit tart, almond cream filling

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