I’ve been missing out! I’ve never tried a fruit galette before and I imagined it tastes like pie but for some reason, I always forget how much I actually like pies and so I don’t make them often. A fruit galette is pretty simple to make so I wasn’t that interested, plus it’s a fruit dessert – also not really my thing, but its rustic look is so inviting that I had to try it. Lately, I’ve noticed that I am more and more drawn to fruit desserts, especially in the summer.
A fruit gallete is a really delicious, easy to make dessert which can be eaten warm or at room temperature ( I don’t recommend eating it cold because most of the fruit tastes best at room temperature). It has a very fresh taste, it’s light and not too sweet with a great texture from a delicious flaky pastry.
The pastry recipe is a basic one but you can top it with any other fruit, okay maybe not melon or watermelon, that would be weird. Orange would be weird too. I chose peaches and nectarines but it would also taste great with blueberries, apricots, strawberries, rhubarb, stone fruit, apples and so on. Just be careful when making it with a fruit that has a higher water content such as strawberries. In that case, you can either put some bread crumbs on the crust, underneath the filling or you could use a bit more cornstarch in the filling mix. The cornstarch can also be replaced with flour.
I’m growing multiple herbs in my garden and one of them is lemon thyme. I haven’t had the chance to use it yet but when I decided to make this dessert I thought of it instantly. It compliments the galette beautifully but if you don’t have it, well, the galette will still taste amazing :).
Ingredients
(makes 2 (small ones though))
Pastry dough
315 g flour
1/2 tsp salt
1 tbsp sugar
zest of 1 lemon
225 g cold butter
120 g ice cold water
+egg wash (mix a small egg with a tbsp of water or milk)
Filling
450 g peaches
220 g nectarines
60-100 g of sugar (depending on the sweetness and ripeness of your fruit)
1 tbsp cornstarch
1/2 tbsp lemon juice
3/4 tsp cinnamon
3/4 tsp ground cardamom
3/4 tsp vanilla extract
2 tbsp lemon thyme
1/4 tsp salt
+3 lemon thyme twigs for decoration
apricot jam for a shiny finish
Instructions
Pastry dough
Mix the flour, salt, and sugar in a food processor for a few seconds. Then add the cold butter in pieces and blitz a few times until you get a mixture that resembles breadcrumbs (a bit bigger ones). Now add the ice cold water and blitz again just until you have a barely uniform dough. Divide the dough into two parts, making a flat circle out of them and wrapping with cling film. Put in the fridge for half an hour.
Filling
Remove the skin from peaches. Cut the peaches and apricots in eights. Now put all the ingredients for the filling in a bowl and mix until well distributed.
Assemble
Roll out the first pastry dough into a 28 cm circle and place half of the filling to the middle, leaving 5 cm room around the edge. Fold one part of the edge onto the filling and continue doing it all around until you have a gallete shape. Repeat with the second dough and the rest of the filling. Make egg wash-beat the egg with water or milk and brush it over the exposed dough of the galettes. Sprinkle some sugar on top of the galettes and bake until golden brown, around 1 h 10 min. Leave to cool a bit and brush the exposed filling with apricot jam that has been warmed up. Decorate with lemon thyme and serve.
Enjoy (:
This one is with nectarines and apricots!
Recipe for the pastry dough adapted from: Martha Stewart
Peach and apricot galette
Ingredients
Pastry dough
- 315 g flour
- 1/2 tsp salt
- 1 tbsp sugar
- zest of 1 lemon
- 225 g cold butter
- 120 g ice cold water
- +egg wash mix a small egg with a tbsp of water or milk
Filling
- 450 g peaches
- 220 g nectarines
- 60-100 g of sugar depending on the sweetness and ripeness of your fruit
- 1 tbsp cornstarch
- 1/2 tbsp lemon juice
- 3/4 tsp cinnamon
- 3/4 tsp ground cardamom
- 3/4 tsp vanilla extract
- 2 tbsp lemon thyme
- 1/4 tsp salt
- +3 lemon thyme twigs for decoration
- apricot jam for a shiny finish
Instructions
Pastry dough
- Mix the flour, salt, and sugar in a food processor for a few seconds.
- Then add the cold butter in pieces and blitz a few times until you get a mixture that resembles breadcrumbs (a bit bigger ones).
- Now add the ice cold water and blitz again just until you have a barely uniform dough. Divide the dough into two parts, making a flat circle out of them and wrapping with cling film. Put in the fridge for half an hour.
Filling
- Remove the skin from peaches.
- Cut the peaches and apricots in eights.
- Now put all the ingredients for the filling in a bowl and mix until well distributed.
Assemble
- Roll out the first pastry dough into a 28 cm circle and place half of the filling to the middle, leaving 5 cm room around the edge.
- Fold one part of the edge onto the filling and continue doing it all around until you have a gallete shape.
- Repeat with the second dough and the rest of the filling. Make egg wash-beat the egg with water or milk and brush it over the exposed dough of the galettes.
- Sprinkle some sugar on top of the galettes and bake until golden brown, around 1 h 10 min. Leave to cool a bit and brush the exposed filling with apricot jam that has been warmed up. Decorate with lemon thyme and serve.
[…] are one of my favourite fruit to use in desserts. It’s been like that since I made my peach and apricot galette that (I probably shouldn’t say that) I maaaaybe like even more than the peach cobbler, haha. […]