Yellow peaches are my favourite stone fruit. A juicy lush peach is utterly refreshing on a hot summer’s day. Given quality stone fruit are only available over spring- summer I try to squeeze in as much juicy goodness as I can over that period. There is no better way to showcase the yellow peach than in a gorgeous rustic peach galette oozing bubbly peach nectar.
A galette is simple to prepare and can easily be tailored to accommodate your favourite fruit – rhubarb and berries work beautifully too. I serve mine with ice cream or dollop cream and candied almonds but if you wanted to take your creation to another level you can also add a drizzle of custard. Don’t forget to pre prepare my perfect gluten free shortcrust recipe to encase all this lusciousness and don’t get too caught up in making the edges look perfect and neat. You want a rustic finish. Messy often equals delicious!
- Gluten Free Shortcrust Recipe
- *only half the pastry quantity is required
- Filling
- 4-5 yellow peaches, sliced with skin on
- Juice of half a lemon
- ½ tsp vanilla extract
- ¼ cup brown sugar
- 1 tbs plain gluten free flour
- ½ tsp cinnamon
- Pinch of ground nutmeg
- Beaten egg for brushing
- Demerara sugar for sprinkling
- Candied Almonds
- 2 tbs caster sugar
- 80g almonds
- Pinch of cinnamon
- Preheat the oven to 160C.
- Prepare candied almonds by melting sugar over low heat in a frypan. Do not stir, just slightly agitate and swirl the pan to distribute caramelised sugar and promote even melting and browning. Once sugar has dissolved add almonds and cinnamon and toss to combine for about 1 minute until golden. Pour mixture onto baking paper. Cool.
- To make the peach filling, combine peaches, lemon and vanilla in a bowl.
- Mix dry ingredients together then add to peaches. Stir to combine.
- Roll out dough thinly in the shape of a circle. Place peach mixture in centre leaving a 5cm rim. Fold pastry edges over peaches, brush with egg wash and sprinkle entire galette with demerara sugar.
- Bake in oven for 45 minutes or until golden. Cool slightly before cutting. Serve with chopped candied almonds and ice cream.
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