Tested till perfect Peach Galette with Almond Buttermilk Crust

Peach Galette with Almond Buttermilk Crust

Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 3/4 cup 3/4cupground almondalmonds
  • 2 tbsp 2tbspgranulated sugar
  • 1/2 tsp 1/2tspsalt
  • 3/4 cup 3/4cupcold, unsalted butter, cubed
  • 1/2 cup 1/2cupbuttermilk


  • 7 cups 7cupssliced, pitted and peeled peachpeaches, (about 8)
  • 1/2 cup 1/2cupgranulated sugar
  • 1/2 cup 1/2cupall-purpose flour
  • 2 tbsp 2tbsppeach or almond liqueur
  • 1/4 cup 1/4cupdry bread crumbs
  • 1 tbsp 1tbspbutter, softened


  • 1 1egg yolkegg yolks
  • 2 tbsp 2tbspgranulated sugar
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, mix together flour, almonds, sugar and salt using pastry blender or 2 knives, cut in butter until in large crumbs. Drizzle with buttermilk, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more buttermilk if necessary. Shape into disc. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Let stand for 15 minutes at room temperature before rolling out.)

Filling: In large bowl, toss together peaches, sugar, flour and liqueur; set aside.

Sprinkle 20- x 15-inch (50 x 38 cm) parchment paper lightly with flour. Using floured rolling pin, roll out pastry on paper to 14-inch (35 cm) circle, leaving edge ragged. Transfer paper to pizza pan or rimless baking sheet. Trim off excess paper.

Sprinkle pastry with bread crumbs, leaving 4-inch (10 cm) border uncovered. Spoon filling over bread crumbs; dot with butter. Lift pastry up over filling to form about 10-inch (25 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered.

Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar.

Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until filling is bubbly and crust is golden, about 50 minutes. Let cool on rack for 30 minutes. (Make-ahead: Set aside for up to 24 hours.)

Nutritional Information Per serving: about

cal 511 pro 8g total fat 25g sat. fat 13g
carb 66g fibre 5g chol 76mg sodium 199mg

% RDI:

calcium 6 iron 19 vit A 23 vit C 17
folate 40
All rights reserved. TVA Group Inc. 2015