Today a sweet recipe: peach galette.
Preparing a good tart is simple and the result, if we decorate it, is certainly impressive. Well, let’s say she is the beautiful one of the family but, have you ever seen a galette? Well, the galette is the less graceful sister of the family, the one a bit rustic but so good, an unpolished appearance that hides an absolute delight.
The galette is a cake whose dough is crunchy and has a free and flat shape, prepared without a mold and can be eaten hot or accompanied by a scoop of ice cream.
A rustic dough strictly made with unrefined flours and closed without decorations and retouches. The taste is unbeatable. Few and simple ingredients mixed together, no resting time, fresh seasonal fruit and straight into the oven, a true wonder for the palate, delicious enough to lose your mind.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Seasonality: Summer, All seasons
Ingredients for the galette
- 3/4 cup oat flour (wholemeal)
- 1 1/4 cup all-purpose flour
- 2 1/2 oz butter
- 1 1/2 tbsp vegetable oil
- 1/3 cup brown sugar
- 12 oz peach (about 2)
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 4 dry cookies
- as needed brown sugar (for sprinkling)
Tools
- 1 Scale
- 1 Kneading Board
- 1 Cutting Board
- 1 Knife
- 1 Rolling Pin
Let’s make the peach galette together
Let’s start by sanding the flour with the butter, then mix the flours, dice the butter and pour the oil. Mix and rub the ingredients between your hands, you will get a flour with the consistency of grated parmesan.
Form a well and add the eggs, brown sugar, and salt, then knead until you get a uniform dough. Try to be quick in kneading so as not to heat the dough too much. If desired, it can also be done in a kitchen mixer.
Take a sheet of parchment paper and roll out the rustic pastry dough to a thickness of about 1/8 inch and crumble 3-4 dry cookies in the center, leaving the edges empty. Peel the peaches, or if you want to use them with the skin, wash them well and slice them.
Arrange the peach slices over the cookies in a radial pattern and fold the outer part of the pastry over the peaches without trimming the edges, it should remain “rough.” I put some hazelnuts in the center to fill the void, but that’s purely decorative. Sprinkle with a bit of brown sugar.
Move the peach galette onto a baking sheet using the parchment paper and bake in a preheated oven at 350°F for 30 minutes. Once baked, let it cool slightly. While you wait to eat it, take a photo of your peach galette and post it on social media tagging me (a curly who messes – instagram and facebook) and show me how it turned out.
Curly Suggests
After baking, you can brush the peaches with a tablespoon of peach jam dissolved with a little water. To make it even tastier, you can spread a thin layer of peach jam under the cookies.
Can I make the galette dough with the mixer?
Of course, you can make the dough with the mixer following the same steps, starting with the quick sanding of flour and butter and then adding the other ingredients.
