A galette is simply a filling partially encased in flaky pastry. This version uses fresh summer peaches in the filling (although any fresh stone fruit will work) and organic wholewheat flour to make a nutty flaky pastry. After the dough comes together, it’s chilled for at least 2 hours before it’s rolled out and filled with the fresh fruit tossed in some sugar, cornflour, and lemon juice. The edges of the pastry are brought up and folded around the fruit, completing the shape of the pastry before it’s eggwashed and sprinkled with raw sugar. After less than half an hour in the oven, the galette is finished and delicious served with some freshly whipped cream.
Active Time: 50 mins
Total Time: 3 hours, 15 minutes (includes 2 hours chilling)
In a large bowl, stir together wholemeal flour, sugar, and salt until well combined. Add butter, and with your fingers, squeeze each cube, pressing flour into the butter, and working around the mix until the pieces resemble whole pistachios. Add water and mix into the dough a few times until everything is evenly hydrated. The dough will be in clumps.
On a lightly floured surface, stack the clumps from the bowl. Gently press down into a 3-cm thick round. Cut in half and stack one half on top of the other. Press down again, cut in half again, and stack again. Gently shape dough into a 2cm thick disc. Wrap in clingfilm and refrigerate at least 2 hours.
MAKE FILLING:
Stir together sugar, cornstarch, salt, and lemon zest until cornstarch is no longer in clumps and lemon zest is rubbed into the sugar. Add peach slices and lemon juice; toss to coat.
ASSEMBLE AND BAKE:
Preheat oven to 200°C Fan On. Line a baking tray with parchment paper.
On a lightly floured surface, use a rolling pin to roll pastry out into a 33-cm-wide circle (about 7-mm thick). Because the pastry uses wholewheat flour, the pastry will be prone to cracking. Simply use two fingers to press each crack together as they form to seal the pastry, and continue rolling and sealing cracks as they happen. It’s okay if the pastry isn’t a perfect circle and it’s okay if the edges are craggy.
Transfer pastry to prepared tray. Mound fruit filling in the middle of the circle and gently nudge the fruit around the circle, leaving a 6 to 7-cm border all the way around. Lift one edge of the border up and fold it partially over the fruit. Repeat at 5 other points evenly spaced around the circle, creating an encased pastry with 6 folds.
Brush the pastry with eggwash and sprinkle all over with raw sugar. Transfer to oven and reduce heat to 175°C Fan On. Bake until the pastry is nicely browned and baked through, 22 to 25 minutes. Allow to cool on tray before cutting. Serve with whipped cream.
