Peach and Rosemary Frangipane Galette

Rated 4.5 based on 3 customer reviews
Peach and Rosemary Frangipane Galette
Peach and Rosemary Frangipane Galette


Mealthy Tip

Can't find rip peaches? Substitute nectarines or other stone fruit. If you have a hard time finding almond flour, it's easy to make your own at home. Simply grind 1 cup blanched almonds in a food processor until finely ground. Store the flour in a sealed container for up to three months.

Nutrition Facts

Per Serving: 418 calories; 27g fat; 38.3g carbohydrates; 7g protein; 123mg cholesterol; 293mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 418 Calories from Fat247
% Daily Value*
Total Fat 27g 42%
Saturated Fat15g 75%
Trans Fat0.0g
Polyunsaturated Fat1.9g
Monounsaturated Fat8.8g
Cholesterol 123mg 41%
Sodium 293mg 12%
Total Carbohydrate 38.3g 13%
Dietary Fiber3g 11%
Protein 7g
Vitamin A22% Vitamin C10%
Calcium3% Iron11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Elise Ballard

Elise Ballard says:

This is a solid version of the classic frangipane, which can be made with virtually any fruit. I made mine with poached pears since they are just coming into season here in the northwest. I also recommend leaving a tiny bit of space between the fruit slices so the frangipane can rise to the top and brown slightly.

Image of Jessica Scott

Jessica Scott says:

i made this for my sister's baby shower and everyone was asking me for the recipe. the filling was so rich and decadent, i love it.

Image of Justine Richard

Justine Richard says:

Absolutely wonderful. My husband said to give it 6 stars. Will definitely be making again. I used dried rosemary because it’s all I had access to and it still turned out amazing