Keyword: grape galette, peach and grape, peach galette, rustic peach pie
Author: Sneh Roy
for the pastry
1 1/2cups(235g)spelt flour
1tablespoonapple cider vinegar
for the filling
450gpeachescored and quartered
4thyme sprigsleaves picked
melted butter or whisked eggfor dotting
raw sugarto sprinkle
To Make The Pastry
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.
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
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.
Lift and place baking sheets with pastry on a large metal baking sheet. Chill in the fridge for 30 minutes. Pre-heat oven to 200°C (convention)/180°C(fan-forced).
Place rapadura sugar, peach, grape and thyme in a medium bowl. Toss gently to combine.
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.
Brush/dot edges with butter or egg wash. Sprinkle raw sugar over the whole galette.
Bake in the pre-heated oven for 20 minutes. Reduce heat to 180°C (convention)/160°C(fan-forced) and bake for another 35 minutes.
Remove from the oven and cool on a wire-rack. Slice into wedges and serve with a dollop of fresh cream or ice cream.