Peach and Strawberry Galette with Fresh Thyme
A galette is an easy to make yet impressive dessert. Semolina is the secret ingredient; a layer is added between the pastry and the fruit to soak up the moisture and ensure a crisp pastry base.
Ingredients
1 egg, beaten
1 Tbsp cold water
250 g plain flour
40 g icing sugar
130 g unsalted butter, at room temperature, cubed
salt, to taste
For the filling
400 g peaches, halved, de-stoned
150 g strawberries, hulled
30 g honey
½ lemon, zest of
5 g fresh thyme, destalked
To finish
2 Tbsp semolina
1 egg
1 Tbsp cold water
3 Tbsp demerara sugar
To serve
cream, as needed, or crème fraiche
Instructions
STEP 1/6
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the Food Processor bowl
STEP 2/6
Add egg and water into a small bowl
Beat with a fork and set aside
STEP 3/6
Add flour, icing sugar, cubed butter and salt into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until the mixture resembles fine breadcrumbs with no lumps of butter
While the machine is running on speed Min, add the egg mixture into the Food Processor bowl
Mix until the mixture comes together
Transfer the dough to a work surface
Shape into a circle and flatten
Wrap the pastry in plastic wrap
Refrigerate for 20 minutes
STEP 4/6
Clean the Food Processor bowl, assemble the Food Processor attachment to the machine
Fit the Adjustable Slicing Disc, adjust the setting to 3
Attach the lid and ensure it is locked into place
Slice peaches and strawberries into the Food Processor bowl
Transfer the sliced fruits into a large bowl
Add honey, lemon zest and thyme into the large bowl
Stir to combine and set aside
STEP 5/6
Pre-heat the oven to 190ºC
Line the baking tray with parchment paper
Transfer the chilled pastry to a lightly floured work surface
Roll out into a circle until 5 mm thick
Use an upturned bowl or plate approx. 24 cm in diameter to mark a rough circle outline to work to
Cover the centre of the circle with semolina
(The semolina will soak up any excess moisture from the fruit, helping to ensure a crisp base)
Arrange the sliced fruit in the centre of the pastry, leaving a 5-7 cm border
Working clockwise, fold the pastry inwards, making approx. 7-8 pleats as you work around the fruit
STEP 6/6
Add egg and water into a small bowl
Stir to combine
Brush the pastry with the egg wash
Sprinkle with demerara sugar
Place the pastry on the prepared baking tray
Bake at 190ºC for 25-30 minutes until golden brown
If the galette browns too quickly, reduce the oven temperature slightly
Remove from the oven and let cool for 10 minutes
Serve
Serve with cream or crème fraiche
Peach and Strawberry Galette with Fresh Thyme
A galette is an easy to make yet impressive dessert. Semolina is the secret ingredient; a layer is added between the pastry and the fruit to soak up the moisture and ensure a crisp pastry base.
Ingredients
1 egg, beaten
1 Tbsp cold water
250 g plain flour
40 g icing sugar
130 g unsalted butter, at room temperature, cubed
salt, to taste
For the filling
400 g peaches, halved, de-stoned
150 g strawberries, hulled
30 g honey
½ lemon, zest of
5 g fresh thyme, destalked
To finish
2 Tbsp semolina
1 egg
1 Tbsp cold water
3 Tbsp demerara sugar
To serve
cream, as needed, or crème fraiche
Instructions
STEP 1/6
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the Food Processor bowl
STEP 2/6
Add egg and water into a small bowl
Beat with a fork and set aside
STEP 3/6
Add flour, icing sugar, cubed butter and salt into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until the mixture resembles fine breadcrumbs with no lumps of butter
While the machine is running on speed Min, add the egg mixture into the Food Processor bowl
Mix until the mixture comes together
Transfer the dough to a work surface
Shape into a circle and flatten
Wrap the pastry in plastic wrap
Refrigerate for 20 minutes
STEP 4/6
Clean the Food Processor bowl, assemble the Food Processor attachment to the machine
Fit the Adjustable Slicing Disc, adjust the setting to 3
Attach the lid and ensure it is locked into place
Slice peaches and strawberries into the Food Processor bowl
Transfer the sliced fruits into a large bowl
Add honey, lemon zest and thyme into the large bowl
Stir to combine and set aside
STEP 5/6
Pre-heat the oven to 190ºC
Line the baking tray with parchment paper
Transfer the chilled pastry to a lightly floured work surface
Roll out into a circle until 5 mm thick
Use an upturned bowl or plate approx. 24 cm in diameter to mark a rough circle outline to work to
Cover the centre of the circle with semolina
(The semolina will soak up any excess moisture from the fruit, helping to ensure a crisp base)
Arrange the sliced fruit in the centre of the pastry, leaving a 5-7 cm border
Working clockwise, fold the pastry inwards, making approx. 7-8 pleats as you work around the fruit
STEP 6/6
Add egg and water into a small bowl
Stir to combine
Brush the pastry with the egg wash
Sprinkle with demerara sugar
Place the pastry on the prepared baking tray
Bake at 190ºC for 25-30 minutes until golden brown
If the galette browns too quickly, reduce the oven temperature slightly
Remove from the oven and let cool for 10 minutes
Serve
Serve with cream or crème fraiche