PEACH & BLACKBERRY GALETTE RECIPE - (4.1/5)

Peach & Blackberry Galette Recipe - (4.1/5) image

Provided by cookism

Number Of Ingredients 17

Ingredients

For galette pastry:
600 g peaches, pitted and sliced
150 g blackberries
2 tbsp honey
1 tsp ground cinnamon
1 tsp vanilla bean paste
1/4 cup almond meal
1 tbsp brown sugar
11/4 cup plain flour
1 tbsp caster sugar
1/4 tsp salt
115 g chilled unsalted butter, cut into small cubes
1/2 tsp vanilla bean paste
3 to 5 tbsp ice water, as required
For egg wash:
1 egg
1 tsp milk

Steps:

1. Mix together flour, sugar and salt in a large bowl. Add in chilled butter and gently rub butter into flour mixture with your fingertips until the mixture achieves a texture like breadcrumbs. Add in vanilla bean paste and 3 tbsp ice water into the mixture. Using your hands, gently mix the dough till just combined. Test the dough by pinching a small amount of it between your fingers to see if it holds together. Add about 1 to 2 tbsp of ice water if the dough feels dry. It will be ready when the crumbs hold together easily and don't feel wet. Tip the dough onto a floured workstation. Flour your hands and shape the dough into a flat disk. Wrap it in a plastic wrap and chill for an hour before using. 2. While galette dough is resting, prepare the filling. Combine peaches, half of the blackberries, honey, vanilla bean paste and 3/4 tsp cinnamon in a large bowl and toss well. Set it aside to marinate. 3. Roll out the dough on a lightly-floured parchment paper with a floured rolling pin to about 11 to 12 inch in diameter. Sprinkle almond meal over the middle section of the pastry, leaving a 2 to 3 inch border. Within the border, arrange fruits to your liking. 4. Fold in the edges of the dough, overlapping the fruits to form a free-form tart. Place in the freezer for 30 minutes. Preheat oven to 180C. For the eggwash, beat egg and milk together till combined. Brush the edges of the pastry with the eggwash. Combine and mix remaining 1/4 tsp of cinnamon with brown sugar. Sprinkle over the galette. 5. Bake for 1 hour until the fruits are soft and the crust is golden. Allow to cool for at least 15 minutes and serve with remaining blackberries on top. Enjoy!