Peach and Chile Galette With Pistachio Frangipane

Preparation

1. Step 1

   Make the dough: Place the all-purpose flour, almond flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse for about 10 seconds, until it forms roughly pea-size crumbs. Pour in the buttermilk and vinegar and pulse 3 to 4 times, until the dough just starts to come together.

2. Step 2

   Transfer onto a lightly floured piece of parchment paper and use your hands to bring the pastry together. (Lightly flour your hands if needed.) Using your hands, flatten the pastry into a 6-inch disk. Wrap the parchment around the pastry and refrigerate for at least 45 minutes.

3. Step 3

   Meanwhile, make the frangipane: Put the pistachios in the food processor (no need to clean it out) and blend to form coarse crumbs. Transfer to a small bowl and mix with the almond flour, all-purpose flour and 1 teaspoon of the crushed cardamom seeds. Place the butter and sugar into the food processor and blend until pale and fluffy, then add in the egg and blend until combined, scraping down the sides a few times. Add the pistachio mixture to the food processor and pulse 2 to 3 times to combine. Return the frangipane to the bowl and refrigerate for 10 to 20 minutes, until cold but still spoonable.

4. Step 4

   Remove the dough from the fridge and liberally flour both sides. Keeping the pastry on the parchment paper, use a rolling pin to make a very thin circle, roughly 12 inches across. Lift the parchment with the pastry onto a large baking sheet. Spoon the frangipane into the center of the pastry and smooth it to a 6-inch diameter. Pile the peaches on top of the frangipane, leaving the exposed pastry border clear. Carefully fold the pastry border over the fruit, roughly pleating it where needed, leaving a small area of the fruit exposed at the center of the galette. The galette will expand as it cooks, revealing the peach filling.

5. Step 5

   Using a pastry brush, apply a thin layer of the extra buttermilk to the exposed pastry, then sprinkle the extra tablespoon of sugar over the pastry and the exposed peaches. Refrigerate the galette for 20 minutes, until the pastry is cold and set, and heat the oven to 400 degrees.

6. Step 6

   Bake the galette for 35 to 40 minutes, until the crust is deeply golden and the exposed frangipane has formed a golden crust. Remove from the oven.

7. Step 7

   While the galette bakes, make the syrup by mixing the chile, sugar, remaining ¼ teaspoon cardamom seeds and 3 tablespoons of water in a small saucepan. Cook over medium heat for 6 minutes, until deeply golden and syrupy. Stir in the vinegar, cook for 10 seconds more and take off the heat.

8. Step 8

   Brush the syrup over the peaches and frangipane when the galette comes out of the oven. (If the syrup has set, gently reheat it before applying.) Allow the galette to cool for at least 30 minutes.

9. Step 9

   Whisk together the crème fraîche with the buttermilk and sugar until it forms soft peaks, then transfer to a small serving bowl.

10. Step 10

    Serve the galette warm, at room temperature or even cold, with the whipped crème fraîche on the side. For the flakiest crust, the galette is best enjoyed the day it’s made, but can be covered and refrigerated for up to 2 days.