Tantalise your taste buds with this delectable Peach Galette that's sure to become a summer favourite!
Whether you're hosting a summer picnic or craving a cosy dessert at home, this Peach Galette is the answer. With just a handful of simple ingredients, including fresh peaches, sugar, and a hint of cinnamon, you'll be amazed at how quickly you can whip up this mouthwatering dessert. The beauty of a galette lies in its simplicity – no need for fussy pie dishes or complicated lattice crusts. Just roll out the dough, arrange the peach slices, fold up the edges, and bake to golden perfection!
Making this Peach Galette simple with the Scanpan Techniq The Square. Made from recycled aluminium, this roasting pan provides even heat distribution for a perfectly golden crust. And when it's time to clean up, the Stratanium+ non-stick coating makes it easy.
Ingredients:
- 2 cups plain flour
- 1/4 tap salt
- 2 tablespoons caster sugar
- Zest 1 lemon
- 190g unsalted butter, diced, chilled
- 1 egg yolk
- 1 tablespoon chilled water
- 6-7 small peaches
- 2 tablespoons corn flour
- 1/4 cup caster sugar
- 1 egg yolk
- 2 tablespoons raw sugar
Method:
- Combine the flour, salt, sugar and lemon zest in a mixing bowl. Add the butter and use a dough cutter to cut through and combine the butter and flour mix to create a rough breadcrumb texture. Place this in the fridge for 5 minutes to chill.
- Whisk together the egg yolk and water, then pour it over the butter/flour mix and quickly knead it to come together, being careful not to overwork the dough. Press it into a flat circle and wrap it in baking paper to rest in the fridge for at least 2 hours or overnight.
- To make the galette, remove the pastry from the fridge for 10 minutes before rolling it to soften slightly. Then, using a little flour, roll the pastry into an approximately 30cm circle; this does not have to be exact. Place it onto a lined baking tray and place it back into the fridge for 30 minutes to rest again.
- Meanwhile, slice the peaches into 1cm thick wedges and toss with the corn flour and lemon juice. Scatter these over the pastry, leaving a 3-4cm border, crimping as you go if desired. This should look quite rustic and freeform. Brush the edges of the pastry with egg wash and sprinkle the raw sugar around the pastry edge, then back on the lined baking tray for 20-30 minutes, until the pastry is crisp and golden and the fruit is soft and juicy.
- Cut into wedges and serve with cream or ice cream if desired.
Recipe Source: Scanpan
