PEACH GALETTE

peachGaletteTry this wonderful peach dessert with its summery flavours from the table of The Food Fox. The Excelsior Sweet Viognier Chardonnay 2013 will be a great substitute for a port or noble late harvest often enjoyed with desserts, if those are usually too sweet for your taste.
Pastry: (makes 2 standard sized galettes)
2 cups cake flour
¼ cup caster sugar
½ teaspoon salt
250 g cold butter, diced
60 ml (1/4 cup) ice water
Almond paste: (enough for 2 galettes)
100 g (250 ml) ground almonds
250 ml icing sugar
¼ teaspoon almond essence
1 egg white (large egg)
Filling: (enough for 2 galettes)
1 egg, lightly whisked (for brushing)
6 large cling peaches, peeled and sliced (pits removed) – or use any other seasonal fruit except strawberries and bananas
15-30 ml cinnamon sugar
Method:
For the pastry: Place the flour, sugar, salt and butter in a food processor. Pulse until it resembles breadcrumbs, then add the iced water all at once while the motor is running. As soon as the dough starts to come together, remove it from the bowl and place it onto a floured surface. Press into a disk shape, then cover with plastic wrap and refrigerate for 1 hour.
For the almond paste: Place all the ingredients together in a food processor. Process until it comes together into a ball (add more icing sugar if your mixture is too sticky). Remove and refrigerate (for at least an hour) in an airtight plastic bowl.
For the filling: Pre-heat oven to 220 C. Roll out the pastry on a floured surface to a thickness of about 5 mm. Transfer carefully onto a large baking tray lined with baking paper. Brush the top of the pastry with egg, leaving a 3cm border around the edges. Coarsely grate the almond paste all over the brushed egg pastry surface and then cover with peach slices. Sprinkle with cinnamon sugar, then bake for 25-30 minutes until golden brown. Remove from oven and cool on a wire rack before serving with vanilla ice cream. Serve hot or at room temperature.

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