RECIPES DESSERTS

Peach and Raspberry Galette

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 12
Difficulty Medium

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Ingredients

  • For Crust
  • 1.5 cups Plain White Flour
  • 1 150 Gram Butter cold, cut into small pieces
  • 3/4 tbsp Brown Sugar heaped
  • 1 Eggs
  • 3 tbsp Milk
  • Filling
  • 500 g Peaches peeled and sliced
  • 1 cup Raspberries fresh not frozen
  • 1/4 cup Brown Sugar
  • 2 tbsp Plain Flour
  • 1.5 tbsp Raw Sugar

Nutrition Information

Qty per
296g serve
Qty per
100g
Energy 433.75kcalcal 146.51533748168kcalcal
Protein 8.4989285714286gg 2.8708320181569gg
Fat (total) 32.46gg 10.964582950214gg
 - saturated 20.246547619048gg 6.8390311406196gg
Carbohydrate 30.38181547619gg 10.262598150548gg
 - sugars 15.435327380952gg 5.2138609806582gg
Dietary Fibre 3.4166666666667gg 1.1541073653696gg
Sodium 320.565mgmg 108.2828568526mgmg

Nutritional information does not include the following ingredients: Brown sugar, Brown sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

There are some foods that just scream summer to us, and this Peach and Raspberry Galette is one of them. If you’ve never made a galette before, don’t worry about it. They are so easy, much easier than making a pie. Basically sweet fruit is just collected in the middle of a bit of pastry dough, and the sides are folded up. Simple!

Method

  1. To make the dough, mix the flour and brown sugar together in a food processor. Pulse until combined. Then add the cold butter and process until the butter is in very small pieces and the mix looks like fine crumbs.

  2. Seperate the egg, saving the white for later. Mix the yolk and the milk together in a bowl, then add to the dough mixture. Pulse in the processor until it all comes together.

  3. Pour into plastic wrap and press into a flat disk shape. Wrap up and chill in the fridge for 30 minutes.

  4. Preheat oven to 180 degrees, and prepare a baking sheet by lining with baking paper. Set this aside.

  5. In a bowl, toss the peaches and raspberries in brown sugar and flour. Set aside.

  6. Once chilled, roll the dough out until on a floured surface it is in the shape of a circle about 30cm in size. Carefully pick it up and place it on the baking sheet. Arrange the fruit in the middle, leaving 2-3cm around the outside uncovered.

  7. Fold the outside part of the dough over the fruit, pleating it as required. Then, take the reserved egg while and brush it over the rest of the crust. Sprinkle with raw sugar.

  8. Bake until the galette is light brown and the filling has bubbled, or around 50 minutes. Allow to cool for 10 minutes before serving, and serve warm with whipped cream or ice cream, as you prefer.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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