Oh the joys of summer stone fruit! While recently eating peaches on the beach with my almost 3 year old nephew - caught up in the moment, a cold juicy peach on a hot summers day, lured in by the sweet juice running down our hands - we decided peaches were our favourite fruit.
So this delicious flaky pastry dessert is an ode to prime peach time - with a lime, bush honey & almond twist!
A galette is basically a rustic open tart - I’m a firm believer that the more homemade looking, the better it just adds to the beauty of it! - This gallet is delicious served warm with a blob of icecream for dessert, or delicious cold with a coffee on a leisurely weekend morning.
Don’t be intimidated by pastry making, anything rustic looking makes for a very forgiving recipe, and with fruit juices leaching out of the flaky pastry - it’s pretty hard to go wrong!
The almond cream in this recipe soaks up all the delicious lime and honey syrup, creating a fluffy lime layer between the flaky pastry and sweet juicy peaches.
I love using wholemeal spelt flour as it is packed with fibre, easier to digest than wheat, full of essential nutrients and has a delicious nutty flavour.
You can substitute the fruit in this for other delicious galette guests - perhaps plums, strawberries, rhubarb, raspberries - you may just need to adjust the sweetness of the syrup and play around with other citrus juices/zests depending on the fruit. Have fun, play!
But for now a Summer Peach Galette...because after all it is prime peach time!Ingredients:
You supply the fruit and butter (or vegan butter) and let us supply the rest of the all wholefood ingredients right here in The Daily Pantry
2 cups wholemeal spelt flour
1 tablespoon coconut sugar
¾ cup (175g) chilled unsalted butter, cut into cubes
Pinch of salt
3-5tbsp iced water
4 peaches - cut into 0.5-1cm slices(some will be left over yum, and I definitely ate some as I went)
Juice & zest of 1 big lime (or 2 smaller less juicy limes)
1 tbsp raw bush honey
¾ cup almond meal
2 tbsp raw bush honey
1 sml tbsp butter
Marinated Peaches:Gently warm honey, lime juice & zest over very low heat to melt honey.
Add peached to a large bowl and pour warmed honey syrup over.
Mix really well and set aside to marinade for 1-2hrs.
Spelt Pastry: (either by hand or in processor)
Pastry tips:Gently, gently! If processing, only pulse gently and if mixing by hand, use a light touch on dough, flour should be on the tips of the fingers only - by not overworking the dough makes for tender, flaky pastry.
Keep things chilled! the butter, the water - you want everything as cold as possible.Mix spelt flour, coconut sugar and salt together in a large bowl.
Rub the butter into the flour using fingertips or gently pulse until mixture is about the size of lentils.
Drizzle in enough iced water (only a tbsp at a time) to just bring the dough together.
It will still be shaggy but will hold together when pressed.
Bring together on floured surface, flatten into a disc, return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest.
Heat oven to 190°C
Almond CreamCombine almond flour, honey, butter in a bowl until doughy.
Strain peaches and add lime & honey syrup from strained peaches into almond creme - to create a smooth paste.
On a lightly floured work surface, roll out the pastry into a 25cm-wide circle and about 0.5cm thick, transfer to a baking tray lined with greaseproof paper.
Spread almond cream into the centre evenly, leaving about 5cm border around the edge.
Arrange the peaches elegantly or haphazardly ontop.
Fold this overhanging 5cm pastry edge up and over the peaches, pinching at intervals to create a circular border.
Brush pastry with any remaining lime syrup and bake for 30mins until golden brown and the peach juices are bubbling.