Peach Galette
A crispy and flaky pastry topped with juicy peaches. Serve with ice cream or whipped cream.
Ingredients
225 g plain flour
145 g butter
1 pinch salt
1 egg
50 g water, ice cold
For the nut paste
25 g ground almonds
75 g pistachios
0.5 tsp sea salt
75 g caster sugar
90 g butter
1 egg
1 lemon
For the peach layer
4 peaches
2 Tbsp butter, melted
2 Tbsp demerara sugar
To serve
ice cream, or whipped cream, as needed
Instructions
STEP 1/7
Juice the lemon.
Stone and slice the peaches.
STEP 2/7
Fit the Knife Blade to the Food Processor bowl.
STEP 3/7
Add flour, butter and salt into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse the mixture until it resembles breadcrumbs.
Add egg and 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.
Preheat the oven to 180°C.
STEP 4/7
Retrieve, clean the Food Processor bowl and fit the Knife Blade.
Add almonds, pistachios and salt to the Food Processor.
Pulse until the mixture has reached a sandy texture.
Transfer to a medium bowl.
STEP 5/7
Add sugar and butter into the Food Processor.
Mix on speed 4 for about 4 minutes.
STEP 6/7
Add egg into the Food Processor.
Start the machine on speed 4 and mix for 1 minute.
Add 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 peaches over the nut paste.
Fold the pastry border over the peaches.
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 g plain flour
145 g butter
1 pinch salt
1 egg
50 g water, ice cold
For the nut paste
25 g ground almonds
75 g pistachios
0.5 tsp sea salt
75 g caster sugar
90 g butter
1 egg
1 lemon
For the peach layer
4 peaches
2 Tbsp butter, melted
2 Tbsp demerara sugar
To serve
ice cream, or whipped cream, as needed
Instructions
STEP 1/7
Juice the lemon.
Stone and slice the peaches.
STEP 2/7
Fit the Knife Blade to the Food Processor bowl.
STEP 3/7
Add flour, butter and salt into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse the mixture until it resembles breadcrumbs.
Add egg and 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.
Preheat the oven to 180°C.
STEP 4/7
Retrieve, clean the Food Processor bowl and fit the Knife Blade.
Add almonds, pistachios and salt to the Food Processor.
Pulse until the mixture has reached a sandy texture.
Transfer to a medium bowl.
STEP 5/7
Add sugar and butter into the Food Processor.
Mix on speed 4 for about 4 minutes.
STEP 6/7
Add egg into the Food Processor.
Start the machine on speed 4 and mix for 1 minute.
Add 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 peaches over the nut paste.
Fold the pastry border over the peaches.
Brush with the melted butter and sprinkle with the sugar.
Bake for 40 minutes at 180°C until golden.
Serve