Peach and blueberry galette

Name: Peach and blueberry galette
Prep time: 30 min
Total time: 95 min
Yield: 8
Ingredients: 225 g white flour; 50 g Maizena cornflour; 30 g sugar; 1 tsp salt; 125 g butter; ½ dl water; 50 g sponge fingers; 600 g peaches; 150 g blueberries; 50 g cane sugar; 1 tbsp Maizena cornflour; 1 tbsp cinnamon; 2 tbsp cream; 3 tbsp flaked almonds; 2 tbsp peach jam

Galettes can be described as a rustic, simpler kind of tart. This cake is a celebration of seasonal fruit encased in shortcrust pastry and goes beautifully with a scoop of ice cream. Imagine the perfect mouthful – juicy peach slices and blueberries surrounded by buttery, golden pastry. Every mouthful providing the perfect balance of sweetness and acidity – a symphony of summer in one bite. The rustic appearance of this galette is particularly appealing to novice bakers as it's easy to recreate. There's no need to line a baking tin or knead puff pastry dough. Simply roll out the dough into a circle, top with fruit and you're done. This galette is also ideal for brunch.

Ingredients

8 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

225 g white flour

50 g Maizena cornflour

30 g sugar

½ tsp salt

125 g butter, cut into pieces, cold

½ dl water, chilled

Topping

50 g sponge fingers, halved lengthwise

600 g peaches, halved and sliced

150 g blueberries

50 g cane sugar

1 tbsp Maizena cornflour

1 tbsp cinnamon

½ tsp salt

2 tbsp cream or milk

3 tbsp flaked almonds

Bake

2 tbsp peach jam

WE NEED Shopping List Purchase ingredients now

How it's done

Dough

Mix the flour, cornflour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough (do not knead), cover and chill for approx. 30 mins. On a sheet of baking paper, roll out the dough into a circle (approx. 30 cm in diameter), place on a baking tray.

Topping

Arrange the sponge fingers on top of the dough, leaving a border of approx. 3 cm all the way around. Mix the peaches, blueberries, sugar, cornflour, cinnamon and salt, spread on top of the sponge fingers. Fold the edges inwards, brush with cream, sprinkle the almonds on top.

Bake

Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove the galette from the oven, brush with the jam, leave to cool on a rack.

Print recipe

«Peach and blueberry galette»

Adjust quantity?

8 pieces

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF