Peach and Blackberry Galette
Inspired by techniques from America's Test Kitchen.
A simple galette: hand-rubbed shortcrust folded around sugared peaches and blackberries and baked until bubbling.
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Method
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Equipment
- large mixing bowl
- silicone spatula
- cling film
- rolling pin
- large rimmed baking tray
- baking paper
- pastry brush
- wire rack
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 386 kcal |
| Protein | 4.9 g |
| Carbohydrate | 49.4 g |
| of which sugars | 20.1 g |
| of which free sugars | 12.5 g |
| Fat | 19.6 g |
| of which saturates | 12.1 g |
| Fibre | 3.4 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pastry
- 215 g plain flour, plus extra for rolling
- 3 g fine sea salt or table salt about ½ tsp
- 140 g cold unsalted butter, in 1 cm cubes
- 100 ml iced water, plus 1 tbsp for brushing
Fruit
- 450 g ripe peaches, stoned and cut into 1 cm wedges
- 150 g blackberries
- 75 g caster sugar, divided
- 1
Rub in. put the flour and salt in the bowl, add the butter and rub it in with your fingertips until it looks like coarse crumbs with a few pea-sized bits. Small lumps of butter left in the dough make the pastry flaky.
- 2
Bring together. sprinkle over 90 ml of the iced water and press with the spatula until the dough holds, adding up to 1 tbsp more only if it stays dry. Pat into a 10 cm disc, wrap and chill 1 h.
- 3
Roll. heat the oven to 190 °C (170 °C fan) with a shelf just below the middle, and line the tray. Leave the dough out 10 min, then roll it to a 30 cm round and lift it onto the tray.
- 4
Fill. toss the peaches and blackberries with 60 g of the sugar. Pile them in the middle, leaving a 5 cm rim of bare pastry.
- 5
Pleat. fold the rim up over the fruit, overlapping it every 5 cm, and pinch the folds lightly without pressing them into the fruit.
- 6
Bake. brush the pastry with 1 tbsp water and scatter the last 15 g sugar over pastry and fruit. Bake 45-50 min, until the pastry is deep golden and the juices bubble.
- 7
Cool. leave on the tray 10 min, loosen with the fish slice, slide onto the rack and cool another 30 min before cutting. The juices thicken as the galette cools.
Storage
Best on the day. Keep leftovers covered at room temperature overnight and warm in a 180 °C oven for 10 min.
