Peach and blueberry galette

bake Baking sweet summer
Total: 1 hr 35 min. | Active: 30 min.
vegetarian

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.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 8 pieces

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

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.

Show complete recipe