It’s gluten-free, too.
In summer the fruit bowl is always full of refreshing peaches and there’s no better way to showcase the yellow peach than in a rustic peach galette oozing with bubbly peach nectar.
A galette is so easy to prepare yet it looks like art on plate. It’s really just a matter of tossing sliced fruit in a bowl with a few pantry ingredients and wrapping it in pastry. Don’t get too caught up in making the pastry edges look perfect and neat. You want a rustic finish. Messy equals delicious, remember?
Delicious served with a scattering of candied almonds and scoop of ice-cream (or nice-cream).
Prep time: 10 min + pastry time
Cook time: 45 min
Only half the pastry quantity is required for the galette
4-5 yellow peaches, sliced with skin on
Juice of half a lemon
½ tsp vanilla extract
¼ cup brown sugar
1 tbs plain gluten free flour
½ tsp cinnamon
Pinch of ground nutmeg
Beaten egg for brushing
Demerara sugar (or sugar alternative) for sprinkling
Ice-cream to serve
- 2 tbs caster sugar or sugar alternative
- 80g almonds
- Pinch of cinnamon
1. Preheat the oven to 160C.
2. Prepare candied almonds by melting sugar over low heat in a frypan. Do not stir, just slightly agitate and swirl the pan to distribute caramelised sugar and promote even melting and browning. Once sugar has dissolved add almonds and cinnamon and toss to combine for about 1 minute until golden. Pour mixture onto baking paper. Cool.
3. To make the peach filling, combine peaches, lemon and vanilla in a bowl.
4. Mix dry ingredients together then add to peaches. Stir to combine.
5. Roll out dough thinly in the shape of a circle. Place peach mixture in centre leaving a 5cm rim. Fold pastry edges over peaches, brush with egg wash and sprinkle entire galette with demerara sugar.
6. Bake in oven for 45 minutes or until golden. Cool slightly before cutting. Serve with chopped candied almonds and ice-cream.
Helen Tzouganatos is author of Hungry & Fussy, a cookbook with over 100 gluten-free recipes.