Easy Breezy Summer Treat – Peach Galette!
A pie is a sweet or savoury dish with a crust and a filling and is usually baked in a pie dish. But sometimes we want something more easy-going, organic and delightfully simple to make. Introducing the galette! What is a galette? galette is a round pastry wrapped and fruit-filled dessert that is baked on a baking sheet. The best thing about galettes is that you can make it with any kind of fruit you like. Strawberries, berries, pear, apple – the list goes on. Today, we have a delicious peach galette – a crowd of juicy peaches baked inside the most buttery, flaky and totally fool-proof pastry crust.  


For the galette pastry
  225 g plain flour, plus some for rolling out the dough
  145 g butter, cubed
  1 egg
  Pinch of salt
  50 ml ice cold water
For the filling
  ½ tsp sea salt
  75 g caster sugar
  90 g butter
  1 egg
  1 lemon, juice
  4 large peaches, sliced
  2 tbsp melted butter
  2 tbsp brown sugar



Place the flour, butter and salt for the pastry into the bowl of your Multipro Compact Food Processor, fitted with the knife blade and pulse until the mixture is the texture of breadcrumbs, then add the egg and 50ml ice cold water and pulse again until the mixture comes together in a craggy ball. Tip out onto a lightly floured surface and briefly knead. Pat into a rough circle, wrap in cling film and chill in the fridge for 30 minutes.


Preheat your oven to 180C.


In the clean bowl of your Multipro Compact, add the sugar and butter to the processor bowl and run the machine at a medium speed for 3-5 minutes, or until the mixture becomes pale and fluffy. Add the egg and process for another minute, then add the lemon juice. Process everything together to a paste.


Remove the pastry from the fridge and dust with flour. Roll out, onto a sheet of parchment, into a circle, it doesn’t have to be perfect.


Slip the parchment onto a baking sheet. Spread the butter-sugar-egg mixture over the middle of the circle, leaving a 5cm border around the edge.


Arrange the sliced peaches over the butter-sugar-egg circle and fold the border over the peaches towards the middle, to form a shell, to hold in all the filling.


Paint the whole thing, pastry and peaches, with melted butter and sprinkle with brown sugar.


Bake in the preheated oven for 40 minutes, until the pastry is golden and crisp and the filling is bubbly.


Set the galette aside to cool completely – the juices in the galette will thicken as it cools completely.