Peach Galette
Peach Galette
This peach galette is an easy free-form tart recipe that celebrates ripe seasonal fruit and crisp pastry. Simple to assemble with a relaxed, rustic finish, it is a go-to for easy desserts using any seasonal fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serves: 6-8
- Skill Level: easy
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Ingredients
- 1 sheet Carême Sour Cream Shortcrust Pastry, defrosted
- 5 ripe peaches
- 2–3 tbsp almond meal
- 1 egg, lightly beaten
- Demerara sugar, for sprinkling
- Warm honey, to drizzle
- Vanilla ice cream, to serve
Method
- Preheat oven to 180°C fan-forced. Line a baking tray with baking paper.
- Halve the peaches, remove the stones, then slice each half into thin wedges.
- Unroll the pastry onto the tray and trim the edges to create a neat round or rectangle.
- Sprinkle almond meal over the centre of the pastry, leaving a 3–4cm border.
- Fan the peaches over the almond meal (while staying within the border).
- Fold the pastry border up and over the fruit, gently pleating and overlapping the excess pastry to form a rustic, crimped edge.
- Brush the pastry edges with egg wash and sprinkle generously with Demerara sugar.
- Bake for 30 minutes, or until the pastry is golden and the peaches are soft and lightly caramelised.
- Once out of the oven, drizzle with warm honey and serve with a generous blob of vanilla ice cream
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