This peach galette is sweet, flaky and topped with a wonderful kick of chilli. As the galette cooks, the peaches nestle into the pistachio frangipane, flavouring the rich, nutty filling. Try to resist taking a slice as soon as it comes out of the oven – the galette develops in flavour as it rests, which is worth the wait.
PEACH & CHILLI GALETTE WITH PISTAC2HIO FRANGIPANE
SERVES 6-8
DOUGH
1 cup (150g) plain flour, plus extra, for1½ tbs almond flour3 tsp white sugar, plus 1 tbs extra, to sprinkle115g unsalted butter, chilled, cut into1cm cubes¼ cup (60ml) buttermilk, chilled, plus 1 tbs extra to glaze1 tsp Moscatel vinegar (or other sweet white wine vinegar)
