Mini Peach Galettes

This is my thirteenth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm.

The Line-Up

• Mango Bread Pastry - No Bake Dessert by Sneha’s Recipe

• Maple Pecan Madeleines by Karen’s Kitchen Stories

• Milk Roasted Chicken with New Potatoes and Mushrooms by Food Lust People Love

• Mini Lemon Cupcakes with Marionberry Frosting (Doctored Cake Mix) by A Messy Kitchen

• Mini Peach Galettes by Culinary Cam (you're here)

• Mint Mascarpone Dip by Magical Ingredients

• Mocha Milkshake by Jolene’s Recipe Journal

• Moong Dal Salad | Kosambari by Mayuri’s Jikoni

• Movie Night Charcuterie Board by Blogghetti

• Pineapple Ketchup Ground Turkey Skillet Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Steak and Mushroom Bites by A Day in the Life on the Farm

Ingredients

Crust

• 1-1/4 cup flour

• 1/4 cup ground almonds

• 2 Tablespoons organic powdered sugar

• 1/2 teaspoon vanilla salt

• 1/2 cup butter (1 stick), cubed

• 1 teaspoon grappa or extract of your choice (I would use lemon extract)

• cold water, as needed

Frangipane

• 1/2 to 3/4 cup ground almonds, as needed

• 1/4 cup organic granulated sugar

• 1/4 cup powdered sugar

• 1/3 to 2/3 cup melted butter, as needed

• 1/4 teaspoon pure almond extract

• 
  

To Finish

• 2 organic, ripe peaches + more for garnish

• organic granulated sugar

• organic heavy whipping cream

Procedure

Crust

In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in grappa and 1/4 cup of cold water and pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into four balls, wrapping them in plastic and refrigerate until firm, approximately 1 hour.

Once they are chilled, press each ball out into a flat disk and place on a parchment paper-lined baking sheet. Preheat oven to 425 degrees Fahrenheit.

Frangipane

Mix everything together to form a thick paste. Form a disk slightly smaller in diameter than the crust and place the frangipane in the center of the crust.

To Finish

Place thin slices of peach on top of the frangipane and bring the crust up around the peach slices. Press gently to fold the crust onto the peaches. Sprinkle with sugar and bake for 45 to 50 minutes, until the peaches have softened and the crust has browned.

To Serve

Let cool slightly, then place the galettes on individual serving plates. Top with whipped cream and a peach slice as garnish.

This Time Last Year...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

So Far This Year...

Again: my posts are below with links to everyone else's recipes.

• The Polarizing Anchovy + Egg Salad Niçoise

• A Belated Birthday Bûche De Noël (Yule Log)

• Lemon Lavender Blackberry Cake

• Gluten-Free Crystal Dumplings in Noodle Soup

• A Dozen Eggs - Stuffed, Scotch, Curried, and More

• Fig Leaf-Wrapped Cheese

• Garlicky Fregola with Edamame, Mint, and Ricotta

• Huckleberry & Earl Grey Tea Cakes

• Es Teler (Indonesian Drunk Ice)

• Inspired by a One-Word Text: Jjamppong

• A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies

• Enamored with Culinary Lavender: From Sips to Sweets

That's a wrap for my offering for the letter 'm'. We will be back in two weeks with the letter 'n'. Stay tuned!