Easy Peach Galette Recipe

Elena Butuc

When fruits are in season, we usually like them fresh or I prepare a quick and simple dessert. It seems like these rustic and quick desserts have the special flavor of the homemade dessert. I myself haven't had the patience lately to spend a lot of time in the kitchen. I'm trying not to complicate things, so I can enjoy more free time but, at the same time, I like to spoil my family with something special for dessert. And this peach galette was literally devoured - flavorful, with a crunchy texture and slightly jelly-like filling, it actually melted off the plate...

I really like this tart dough. Although it's vegan, it's very easy to work, the ingredients are always at hand, and the filling options are countless, sweet or salty. You can find a similar pastry recipe in the Apple and Blueberry Galette, but the ratio of oil to water is a little different there. The results are similar, you can choose the one you want. I would say that this peach galette is ideal, but you can always use other seasonal fruits or the ones you have at hand - apples, apricots, plums, pears etc.

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Ingredients

Metric US

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Water

140 ml

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Vegetable oil

140 ml

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White flour

360 g

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Baking powder

1 tsp

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Salt

0.5 tsp

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Corn starch

20 g

or 2-3 tablespoons, can be replaced with plain semolina

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Sugar

70 g

plus 1-2 tablespoons to sprinkle on top

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Peaches

1 kg

or any other favorite fruits, but also vegetables, meaning you can make salty galette

Step by step

In a small saucepan, pour 140ml of water and 140ml of oil.

Place over heat and bring to the boil.

Meanwhile, combine 360g of flour with 1 teaspoon of baking powder and 0.5 teaspoon of salt in a large bowl.

Remove the water and oil mixture from the heat and quickly pour it over the flour mixture.

Mix with a spoon or spatula, until all the ingredients are well incorporated and the dough is formed.

Continue to stir with a spoon until it's not too hot anymore and you can knead with your hands.

Turn it out onto the table, knead a little more with your hands until smooth, then shape into a ball.

Put the dough in a bag and let rest for 30 minutes on the table.

In the meantime, prepare the fruit for the tart - wash, clean and slice.

Remove pastry from the bag, dust the table with flour and press the dough well with your palms into an even flat circle, slightly thicker.

Then carefully roll it out with a rolling pin into a large circle, about 2-3mm thick.

Transfer carefully to a large baking sheet, lined with baking paper.

Notice that the edges of the pastry are slightly bigger than the sheet so, when you shape the circle with the rolling pin you can use the size of your sheet as a guide and add a few extra inches.

In a small bowl, combine 20g of starch (or semolina) with 70g of sugar.

Sprinkle with this mixture over the dough and spread with your fingers, leaving about 2-3 cm from the edges.

You can top with any favorite fruit, cut as you like - into cubes, large or small slices etc.

I had thin slices and I will show you how I spread them to make the tart look more beautiful. So, I cut the peaches into halves or quarters and I pitted them. Then I thinly sliced each piece, see the picture.

Press carefully to open the slices evenly in the shape of a fan.

Take them all on the knife blade.

And transfer onto the cake, over the starch and sugar mixture.

Notice that I arranged them in different directions, to be more interesting.

Anyway, you can arrange them as you want, depending on the time/mood you have, the taste will definitely not change!

Now carefully lift the edge up over the fruit, don't cover completely.

Keep going around folding the crust up and over.

Then sprinkle with 1-2 tablespoons of sugar over the fruit and the crust and press well with your fingers all over the cake - the edges and even the fruit, to make them stick a little to each other and have a more compact shape.