Galettes taste as wonderful as they look and it’s rustic feel is unmatched. To be able to see beautiful fruits inching out of the pie dough is magical. Shivesh has created a beautiful combination of sweet peaches and tart blackberries that are accentuated by lemon, thyme and honey. Read on!
INGREDIENTS
For the dough:
- 1 cup all-purpose flour
- 2 tsp sugar
- a pinch of salt
- 6 tbsp unsalted butter, chilled and cubed
- 2 tbsp ice water
For the filling:
- 3 large peaches sliced
- 10 blackberries
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp honey
- Thyme for flavour
For the egg wash:
- 1 egg
- 1 tbsp milk
- 2 tbsp of brown sugar to sprinkle
PC: Shivesh Bhatia
INSTRUCTIONS
- To make the dough, whisk together the flour, sugar, and salt
- Add in the butter and in a food processor, pulse to mix until the mixture resembles coarse meal
- Slowly add in the water, a tablespoon at a time, mixing with a spatula after each addition. The dough should come together when pinched
- Wrap the dough in a plastic wrap and chill it in the refrigerator for an hour
- To make the filling, toss together the sliced peaches, lemon juice, thyme, sugar, honey and cinnamon in a bowl. Set aside for some time so that all the flavours get infused together
- After the dough has chilled, roll it out into a circle on a floured surface
- Place it onto a baking sheet lined with parchment paper
- Arrange the peach slices on the rolled out dough leaving a 1-inch border. Place the blackberries in the centre. Fold the sides of the dough onto the peach slices
- Let the galette rest in the freezer for 1 hour
- Pre heat the oven to 400F
- Lightly brush the galette with egg wash and sprinkle brown sugar
- Bake for 40-50 minutes, or until the galette turns golden brown
NOTES
- The butter should be cold at all times. Cube your butter and keep it in the freezer for at least 30 minutes before adding it to the dough.
- Your pie dough should come together but should not be wet. If you think your dough is wet or sticky, add more flour
- It is very important to let the dough chill in the fridge for at least an hour before you begin to roll it. If you feel your dough is breaking at any stage of the process because the butter has softened too much, put your dough into the fridge and start again!
- Do not be tempted to not let your galette rest in the freezer for an hour before popping it into the oven. This helps the galette to retain its shape
- You can use the same recipe to make four mini galettes instead of one large galette
- If you don’t consume eggs, simply brush your galette with milk instead of egg-wash
PC: Shivesh Bhatia
This recipe is by Shivesh Bhatia and the original article can be found here.
