This peach galette is sweet, flaky and topped with a wonderful kick of chile. As the galette cooks, the peaches nestle themselves into the pistachio frangipane, flavoring the rich, nutty filling as they release liquid. Lightly crushed cardamom seeds bring bursts of flavor to both the frangipane and the chile syrup, adding even more warmth to the dish. Using almond flour and buttermilk in the pastry imparts a wonderful nuttiness, and acidity too. For a perfectly flaky pastry, a scale provides the most accurate measurements when weighing out the butter and flour. Try to resist taking a slice as soon as the galette comes out of the oven: The galette develops in flavor as it rests, which is worth the wait.
Full Recipe
Author
Yotam Ottolenghi | 2023-08-15
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