Easy Peach galette
This easy Peach Galette recipe takes literally zero effort with incredible delicious results. The best summer fruit Pie you will ever make!
Servings: 6
Calories: 337kcal
Ingredients
- 190 g All purpose flour
- Pinch of salt
- ⅕ teaspoon Baking powder
- 10 g Granulated sugar
- 115 g Unsalted butter very cold
- 15 g Heavy Cream
- 30 g Cream cheese
Filling
- 380 g Peach cut into slices
- 30 g Blueberry
- 30 g Granulated sugar
- 10 g Corn starch
Other
- 2 tablespoon Almond flour under the fruit filling
- ½ Egg with a drop of water to egg wash
Instructions
- Sift together dry ingredients; flour, sugar, baking powder, salt
- Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency. It is fine to leave in bigger butter chunks
- Add cream and cream cheese and mix with your hands just until the dough comes together
- Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
- Place the dough (form a disk and wrap it) into the fridge for minimum one hour or even overnight
- Prepare the filling by simply mixing all the ingredients (peach, sugar, starch)
- Once dough chilled, roll it out on the baking paper you will be baking on, then hint with almond flour
- Place peach filling on top then place some blueberries all around. Gently and tightly fold the edges over the filling
- Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating oven to 200 C / 392 F
- Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble
Notes
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- Use high-quality 82% fat content European style very cold unsalted butter
- Use almond flour underneath the fruit filling to avoid soggy bottom
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking
- While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two
- The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
- I strongly advise using a Digital oven thermometer to be able to measure your exact oven temperature
Nutrition
Calories: 337kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 256mg | Potassium: 191mg | Fiber: 2g | Sugar: 14g | Vitamin A: 812IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg
