Nectarine and Frangipane Galette with Spinach Pastry recipe - overhead shot with slice cut out showing the green pastry, and vintage cutlery
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5 from 5 votes

Nectarine and Frangipane Galette with Spinach Pastry

This rustic galette has a base of almond frangipane topped with sliced nectarines, all in a vibrant spinach pastry. The flavour of the spinach fades, but leaves it a beautiful green colour. 
Prep Time30 mins
Cook Time50 mins
Chilling time30 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: French
Servings: 10
Calories: 424kcal
Author: Kate Hackworthy | Veggie Desserts


For the spinach pastry:

  • 100 g raw spinach
  • 240 g plain flour (all purpose)
  • 120 g butter , cold and cut into cubes
  • 40 g powdered icing sugar (confectioners)
  • 1 egg yolk

For the frangipane:

  • 100 g butter , softened
  • 100 g granulated sugar
  • 2 free-range eggs
  • ¼ teaspoon almond extract
  • 100 g ground almonds (almond meal)
  • 1 tablespoon plain flour (all purpose)

For the filling:

  • 4 nectarines
  • 2 tablespoons granulated sugar
  • 1 tablespoon plain flour (all purpose)

To assemble:

  • 1 tablespoon plain flour , for dusting parchment
  • 1 tablespoon milk
  • 1 tablespoon sugar


  • Make the pastry first. In a food processor, whiz the spinach until fine. Set aside.
  • In the food processor (no need to clean out too thoroughly after the spinach), pulse the flour and butter together until it resembles breadcrumbs. Add the sugar, egg yolk and spinach and pulse gently until it forms a ball. You may need to add a tablespoon or so of cold water. You don’t want it too wet.
  • Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour or even overnight.
  • Preheat the oven to 190C/375F

For the frangipane:

  • Cream the butter and sugar together. Add in the eggs, one at a time, and beat well, then add the almond extract. Gently stir the ground almonds and flour in manually, being careful to combine by not over mix.

For the filling:

  • Slice the nectarines thinly. In a bowl combine the nectarines, sugar and flour and gently mix. Set aside.
  • Roll the pastry into a large round, about 12” diameter, on a large piece of lightly floured baking parchment. Transfer the pastry and parchment to the baking sheet.
  • Spread the frangipane paste on the centre of the pastry, leaving 2 inches around the edges of the circle. Place the fruit in concentric circles over the frangipane. Fold the edge of the dough over the fruit, pleating rustically. Brush the edges with milk, sprinkle the sugar over the fruit and dough and bake for 45-55 minutes until cooked and lightly browned.
  • Allow to cool slightly on the baking tin, and then transfer the galette, along with the parchment to a wire rack to cool.


Calories: 424kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 179mg | Potassium: 207mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1750IU | Vitamin C: 5.9mg | Calcium: 52mg | Iron: 2.2mg