The beauty of a galette is in its imperfection.
If you’ve been reading my blog for a while you’ll know that I have very little patience when it comes to pastry, so it’ll come as a surprise that a fruit galette became my go-to bake of the summer. Remember the summer? Glorious sunshine, everlasting days, England in the World Cup on the verge of bringing It.Home. Golden days. Warm days. Warm days which led me to discover the quickest and easiest way to make pastry for a galette – minimum effort required!
White Peach Galette
For the pastry
- 115 g unsalted butter
- 150 g plain flour
- 30 g caster sugar
- pinch table salt
- 45 ml very cold water
For the filling
- 3 white peaches
- 1 tbsp vanilla bean paste
- 1 tbsp plain flour
- 30 g caster sugar
- 1 handful whitecurrants optional
For the glaze
- 1 medium egg beaten
- sprinkling demerara sugar
- handful flaked almonds optional
- Cut your butter into small cubes (approx. 2cm), place in a single layer on a plate, tray or dish and freeze for up to an hour.
- Remove your semi-frozen butter from the freezer and add to the bowl of a food processor with the flour, sugar and salt. Pulse until the butter starts to resemble small balls and the mixture looks like it might come together.
- Start to add the very cold water - I like to pop a cup of water in the freezer five minutes before the butter comes out to get the right temperature - a tablespoon at a time until a dough starts to form.
- Tip the dough out onto a lightly floured surface and use your hands to just bring it together. Shape into a ball and flatten slightly, wrap in clingfilm and chill in the fridge for an hour. Do not touch the dough any more than is necessary and do not knead it like bread.
- 10 minutes before your pastry is due out of the fridge start working on your filling. De-stone and slice three white peaches, add to a bowl with the vanilla bean paste, flour and sugar and toss to coat.
- Pre-heat your oven to 200 degrees (220 degrees non-fan).
- Remove your pastry from the fridge and turn out onto a lightly floured surface. Roll until the dough is approximately the same thickness as a £1 coin. Place on a baking tray or pizza tray and trim off any excess dough.
- Use a fork to prick holes in the base of the pastry before arranging the peach slices in the centre of the dough in a circular pattern. Add the white currants if using. Bring up the edges of the pastry around the peaches, creating sides.
- Beat an egg in a bowl, using a pastry brush glaze the outside of the galette. Sprinkle with sugar and flaked almonds if using before baking for 15-20 minutes or until the pastry is golden brown.
- The galette is best eaten on the same day but will keep in the fridge for 2-3 days.
I have limited freezer space so I use a small glass dish to freeze my butter.
It’s really important you don’t over-handle the pastry and melt the butter. I’d never made pastry in a food processor until this summer but I really, really wanted a fruit tart one Sunday afternoon and so I thought of everything we had in the kitchen that could possibly create the same effect as rubbing butter into flour and it reminded me that a colleague had once suggested a food processor. Freezing the butter was quite simply trial and error in a desperate attempt to stop it melting in the heat!
I’ve found the easiest way to de-stone and chop up a peach is to use a sharp knife to cut from the top of the peach all the way round; gently twist the two halves apart and then use a sharp knife to gently leverage the stone loose.
Once you’ve removed the stone, flip the peaches over onto the flat side and slice as evenly as possible.
Once your pastry is chilled, roll it to the same thickness as a £1 coin before placing on a baking tray. I like to use a pizza tray because the holes in the bottom seem to help getting a crisp pastry.
Layer on the peaches.
Add the white currants and almonds.
Fold up the pastry and bake!
Grab some cream, custard or ice-cream and get stuck in. Just looking at the pictures has reminded me of why this was my favourite and go-to pudding this summer. The best thing of all is that you can use whichever seasonal fruit you want with the galette, just adjust the flavour/seasoning (ie use something different to vanilla if appropriate)
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.