This peach chocolate galette has a slight twist compared to the original galette recipe. Well, the chocolate is in the dough. There are a lot of galette recipes out there with strawberry-chocolate, cherry-chocolate or other fruit-chocolate combination, but all of them use chocolate as a cream under the chosen fruit, and not in the dough. This peach chocolate galette gives you a decadent chocolate dessert with frangipane and fresh peach.
I bake different galettes regularly, because I love how easy they are. You don’t need to roll them out nicely or to a certain size or to make intricate decorations. A galette comes in any sizes you prefer. The more rustic looking it is the better. You pack them with your favourite fruit and well, that’s all. The frangipane cream is “just” some added flavour.
The inspiration for this peach chocolate galette comes from the fact that I was thinking about how to re-new my regular galette recipe, what else can be added or can be done differently. And when I googled galette recipes, I was aiming to get inspiration for a new fruit-cream combination. Instead, it hit me: What if I spice up the dough instead of the galette filling? What if I add some colour to the dough? And that’s when I thought of the most popular sweet in the world, chocolate. The dark brown colour of chocolate would be a great contrast to the vibrant, yellow peaches that are in season now. And there you go, let me introduce you to this decadent peach chocolate galette.
And did I say easy, yes it is. Seriously easy. Add all ingredients to a food processor and your dough is ready. Mix the frangipane ingredients in a bowl with a spoon or to be even quicker use a food processor again and you are ready to assemble your peach chocolate galette.
What more you need to try them? If you’re ready, watch our short Peach Chocolate Galette instructions video on YouTube.
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Decadent Peach Chocolate Galette
- Pre-heat oven to 180 degrees (350 Fahrenheit).
- Chill in the fridge for 20-30 minutes if your butter was at room temperature. If you used butter right out of your fridge, you can skip this step.
- Line your baking sheet with a parchment paper and roll the dough out as thin as you can (definitely less than 0.5 inch). It doesn't matter if the edges are rough or it is not completely circle. I used a cling foil on top of the dough to roll it out as my rolling pin can be very sticky.
- Spread the frangipane evenly leaving approx. 2 inches empty at the sides. Cover the frangipane with peach slices.
- As the last step gently fold the empty part of the galette dough right onto the peaches. If you get a hole, don't worry, just pat it a little.
- Bake in the oven for approx 20 minutes. Sprinkle with almond slices or chocolate chips or caramel sauce or agave/maple syrup or anything else you fancy.
- The original measurements are in grams. So consider the cup amounts as approximation.
- I used a cling foil on top of the dough to roll it out as rolling pins can be very sticky.
- You can substitute physillium husk for flax egg or chia egg. With physillium husk when you add the 3 Tbsp water, you don't need to wait any minutes and should add it to your dough immediately.
- To be even quicker, you can use food processor to mix the ingredients for the frangipane.