‘Peach, honey and hazelnut galette’ by Bill Granger

Recipe by Bill Granger
Photography by Ola O. Smit

This recipe is part of our Bill Granger ‘Kitchen Conversations’ series in Volume 05.

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Ingredients

Serves 6 – 8

For the pastry 

125g plain flour
150g spelt flour
150g cold butter, diced
3 tbsp caster sugar
2 egg yolks plus 1 egg, beaten to glaze

For the frangipane 

75g butter
75g caster sugar
1 whole egg plus 1 yolk, lightly beaten
75g ground almonds
75g ground hazelnuts
2 tbsp plain flour

For the peaches 

6 firm, ripe peaches
1 lemon, zested and juiced
2 tbsp honey
1 tbsp corn flour

To serve

Natural yoghurt or crème fraîche

Instructions

1. To make the pastry, whiz the flours, butter and sugar in a food processor until it resembles coarse breadcrumbs. Mix 2 tablespoons of ice cold water into the yolks. Pour into the bowl of the food processor and pulse until the pastry comes together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.

2. To make the frangipane, beat the sugar and butter until light and fluffy. Pour in the egg and beat until fully incorporated. Stir in the ground almonds and hazelnuts then fold in the flour, the mixture should resemble a thick cake batter. Set aside.

3. Cut the peaches in half, remove the seed then cut each half roughly into quarters - the more surface area you have the more the peaches will become golden and caramelised. Put the peach pieces into a bowl, add the lemon zest and juice, honey and corn flour, toss gently to coat and dissolve the corn flour.

4. Heat oven to 200°C (180°C fan or gas 6). Heat a large flat baking sheet (this will help you to cook the bottom of the galette). To assemble the tart, roll the pastry with plenty of flour (or between 2 sheets parchment paper) into a rough disk around 35cm wide. Place on a second flat baking sheet lined with parchment paper. Spread the frangipane mixture in the middle of the pastry, leaving a rough 5cm border. Pile the peaches on top in an even layer. Fold the edges of the pastry up and slightly over the outside edge so that the peaches and frangipane are encased. Brush the pastry border with the remaining egg.

5. Using the baking paper to pull the galette from the cold tray to the hot tray in the oven. Bake for 35–40 minutes until golden and the frangipane has set. If your galette is getting too dark cover loosely with foil and continue to cook. Leave to cool to room temperature and enjoy with natural yoghurt or crème fraîche.

© William Granger, June 2021