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Peach Grape And Thyme Galette - Cook Republic

PEACH GRAPE AND THYME GALETTE


  • Author: Sneh Roy
  • Prep Time: 45 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 6-8 1x
  • Category: Dessert, Pie
  • Cuisine: Vegetarian, Nut Free

Description

adapted from Donna Hay Issue 91.


Ingredients

for the pastry

  • 1 1/2 cups (235g) spelt flour
  • 1/4 cup (60g) raw sugar
  • 110g chilled butter, cubed
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • pinch of salt
  • 1/4cup (60ml) iced water

for the filling

  • 1/4 cup (60g) rapadura sugar
  • 70g black grapes
  • 450g peaches, cored and quartered
  • 4 thyme sprigs, leaves picked
  • 1/3 cup (50g) almond meal
  • melted butter or whisked egg, for dotting
  • raw sugar, to sprinkle

Instructions

To Make The Pastry

  1. Magimix Cook Expert Method – Place all ingredients for pastry in the metal bowl of the Magimix Cook Expert. Secure the lid. Run the PASTRY/CAKE program.
  2. Regular Method – Place all ingredients in a large bowl. Rub the cubed butter into the flour mixture with the tips of your fingers till the mixture resembles breadcrumbs. Bring the mixture together into a rough ball of dough and knead for a few minutes until the dough comes together in a smooth ball.

To Make The Galette

  1. Place ball of dough on a large sheet of baking paper. Cover with another similar sized sheet of baking paper. Using a rolling pin, roll out the dough gently between the two sheets of paper to a rough 24cm wide circle. Make sure the thickness of the pastry is about half a centimetre.
  2. Lift and place baking sheets with pastry on a large metal baking sheet. Chill in the fridge for 30 minutes. Pre-heat oven to 200C (convention)/180C(fan-forced).
  3. Place rapadura sugar, peach, grape and thyme in a medium bowl. Toss gently to combine.
  4. Remove tray of pastry from the fridge. Peel back the top baking paper. Spread almond meal on the base of the pastry leaving a 5cm border. Put fruit on top of the almond layer, leaving a 3-4 cm border. Fold over and press the edges over the filling.
  5. Brush/dot edges with butter or egg wash. Sprinkle raw sugar over the whole galette.
  6. Bake in the pre-heated oven for 20 minutes. Reduce heat to 180C (convention)/160C(fan-forced) and bake for another 35 minutes.
  7. Remove from the oven and cool on a wire-rack. Slice into wedges and serve with a dollop of fresh cream or ice cream.