Peach Galette
A crispy and flaky pastry topped with juicy peaches. Serve with ice cream or whipped cream.
Ingredients
225 grams plain flour
145 grams butter
1 pinch salt
1 egg
50 grams water, ice cold
25 grams ground almonds
75 grams pistachios
0.5 tsp. sea salt
75 grams caster sugar
90 grams butter
1 egg
1 lemon
4 peaches
2 butter
2 demerara sugar
Instructions
STEP 1/7
Juice the lemon.
Stone and slice the peaches.
Melt the butter from Ingredients 5.
STEP 2/7
Fit the Knife blade to the food processor bowl.
STEP 3/7
Add the first 3 items of Ingredients 1 (flour, butter, salt) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Pulse the mixture until it resembles breadcrumbs.
Add the rest of Ingredients 1 (egg, water) into the bowl.
Pulse until the mixture forms a ball.
Tip on a lightly floured surface and bring together.
Wrap in plastic wrap.
Chill in the fridge for 30 minutes.
Pre heat the oven to 180°C.
STEP 4/7
Retrieve, clean the food processor bowl and fit the Knife blade.
Add Ingredients 2 (almonds, pistachio, salt) to the food processor.
Pulse until the mixture has reached a sandy texture.
Transfer to a medium bowl.
STEP 5/7
Add Ingredients 3 (sugar, butter) into the food processor.
Mix on speed 4 for about 4 minutes.
STEP 6/7
Add the first of Ingredients 4 (egg) into the food processor.
Start the machine on speed 4 and mix for 1 minute.
Add the last of Ingredients 4 (lemon juice).
Add the ground nuts.
Pulse until everything is combined and forms a paste.
Line a surface with parchment paper and dust with flour.
Remove the pastry from the fridge and place on the parchment paper.
Roll the pastry into a rough circle.
Spread the nut paste onto the pastry, leaving a 5 cm border.
STEP 7/7
Arrange the first of Ingredients 5 (peach) over the nut paste.
Fold the pastry border over the peaches.
Top with the rest of Ingredients 5 (butter, sugar). Brush with the melted butter and sprinkle with the sugar.
Bake for 40 minutes at 180°C until golden.
Serve.
Peach Galette
A crispy and flaky pastry topped with juicy peaches. Serve with ice cream or whipped cream.
Ingredients
225 grams plain flour
145 grams butter
1 pinch salt
1 egg
50 grams water, ice cold
25 grams ground almonds
75 grams pistachios
0.5 tsp. sea salt
75 grams caster sugar
90 grams butter
1 egg
1 lemon
4 peaches
2 butter
2 demerara sugar
Instructions
STEP 1/7
Juice the lemon.
Stone and slice the peaches.
Melt the butter from Ingredients 5.
STEP 2/7
Fit the Knife blade to the food processor bowl.
STEP 3/7
Add the first 3 items of Ingredients 1 (flour, butter, salt) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Pulse the mixture until it resembles breadcrumbs.
Add the rest of Ingredients 1 (egg, water) into the bowl.
Pulse until the mixture forms a ball.
Tip on a lightly floured surface and bring together.
Wrap in plastic wrap.
Chill in the fridge for 30 minutes.
Pre heat the oven to 180°C.
STEP 4/7
Retrieve, clean the food processor bowl and fit the Knife blade.
Add Ingredients 2 (almonds, pistachio, salt) to the food processor.
Pulse until the mixture has reached a sandy texture.
Transfer to a medium bowl.
STEP 5/7
Add Ingredients 3 (sugar, butter) into the food processor.
Mix on speed 4 for about 4 minutes.
STEP 6/7
Add the first of Ingredients 4 (egg) into the food processor.
Start the machine on speed 4 and mix for 1 minute.
Add the last of Ingredients 4 (lemon juice).
Add the ground nuts.
Pulse until everything is combined and forms a paste.
Line a surface with parchment paper and dust with flour.
Remove the pastry from the fridge and place on the parchment paper.
Roll the pastry into a rough circle.
Spread the nut paste onto the pastry, leaving a 5 cm border.
STEP 7/7
Arrange the first of Ingredients 5 (peach) over the nut paste.
Fold the pastry border over the peaches.
Top with the rest of Ingredients 5 (butter, sugar). Brush with the melted butter and sprinkle with the sugar.
Bake for 40 minutes at 180°C until golden.
Serve.