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Peach Galette | ||
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Spreading puff pastry with frangipane (almond paste), layering the frangipane with peaches, and pulling the sides of the puff pastry up so it becomes a free form basket creates Peach Galette. | ||
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Serves: 6-8 | ||
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This
cake should be served at room temperature.
As this cake is actually formed with puff pastry it is best to cut the cake using a serrated bread knife. (This avoids crushing the cake’s delicate pastry.) |
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After serving the remaining cake should be wrapped and refrigerated. | ||