• Marcela Hernoux

Peach Galette

Hummmm, I must say this galette was surprisingly good! I actually made this because I decided to test the peaches that I bought for a tart I wanted to make this Saturday. I'm having guests for dinner, so I wanted to test the sweetness and ripeness of the peaches. If they were sweet and ripe, I'd just bake them as they were with a sprinkle of sugar, if not, maybe a tarte tatin would be the best option. It turned out they are wonderfully sweet! And I liked this recipe so much that I'm repeating it on Saturday!

So here is it:




1 1/2 cup of flour

6 tbsp butter

2 tbsp olive oil

2 tbsp sugar

1 pinch of salt

1 or 2 tbsp water


2 ripe peaches

2 tbsp sugar

1 tbsp flour

apricot jam to spread

In a mixing bowl, mix the flour, sugar and salt with the butter until the mix is like a crumble. Add the olive oil and the water to bind the mixture into a dough. Wrap the dough with cling film and refrigerate for at least 30 minutes or until the dough is cold and firm.

Slice the peaches in four, turning around the stone and twisting its parts until released from the stone. Be really careful when they are ripe, they can be very soft and you may end up bruising them. Cut each quarter into thin slices and place them in a bowl. Add the sugar and flour and mix together. Reserve.

Remove the pastry dough from the fridge and roll it out on a floured surface. Roll out as a disc. Spread on a layer of apricot jam, leaving the borders clean. Arrange the peaches on the apricot layer in a shape of a fan starting from the centre (feel free to vary the design according to your taste and imagination!). Fold the pastry over the borders. Sprinkle a pinch of sugar all over the tart.

Bake the galette at 200 C for 35 to 45 minutes. Mine was baked on a fan oven with the grill on. This gave the galette a bit more crunchiness.

Enjoy your tart either warm or at room temperature with some classic vanilla ice cream or with some lemon sorbet as I served this one!

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