• Serves 8
  • 90 minutes
  • Difficulty Medium
  • 10 Ingredients


This recipe made me go aahhhh! This was absolutely wonderful first out of the oven, not as good the next day. So it is definitely a recipe to make and plan to eat at the same time. If you are a piglet you could probably eat it all, though I would recommend sharing it with friends!

Ingredients (serves 8)

  • 200 grams Plain Flour
  • 2 Tablespoon Icing Sugar
  • 60ml Extra Virgin Olive Oil
  • 1 teaspoon Ground Cinnamon
  • 1 - 2 Tablespoons Water
  • 825 grams Tinned Peaches
  • 2 cups Almond Meal
  • 1 teaspoon Ground Cinnamon
  • 3 Tablespoons Almond Milk
  • Handful Flaked Almonds


  1. In a bowl combine sifted flour, salt, cinnamon and icing sugar. Add olive oil. (I always use a food processor for pastry - some people prefer using their hands. Whatever takes your fancy). Combine. Add water one tablespoon at a time until combines to become a dough (you might need a little less or a little more water - add gradually). Combine into a dough, but does not need kneading.
  2. Form into a ball, roughly flatten this. Wrap in cling wrap and chill in fridge for about an hour.
  3. Once pastry has chilled, set the oven to 160 degrees celsius in a fan-forced oven (180 degrees celsius in a normal oven).
  4. In mixing bowl combine the almond meal, sugar and cinnamon to create the almond filling.
  5. Take the chilled pastry out of fridge and roll into a circle roughly 30cm in diameter.
  6. Put almond filling in the middle of the dough leaving about a 3cm margin all around. Drizzle almond milk over the filling to moisten it. Arrange peach slices on top an make sure there are no gaps in between the slices.
  7. Fold the pastry around the fruit in a rustic fashion. Using a pastry brush, add the peach juice to the fruit to ensure lovely and moist. Scatter the almonds over the peaches.
  8. Cover the galette with foil and bake for about 45 minutes. Then remove the foil from the top and allow the pastry to brown. Cook for a further 15 minutes. Remove and serve

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