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Crust
2½ cups plain flour
2 Tbsp granulated sugar
½ tsp salt
⅔ cup + 2 Tbsp real butter (block butter, not spreadable butter)
½ cup ice cold water
Filling
4-6 ripe peaches, cut in half and de-stoned
2 Tbsp arrowroot starch
½ tsp fine salt
2 Tbsp pure maple syrup
2 tsp lemon juice
A small handful of lemon thymes sprigs, leaves removed
½ cup Lucky Almond Meal
1. Begin by making the galette dough. Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
2. Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours.
3. Meanwhile, make filling. Slice peaches into thin wedges then place into a bowl with remaining ingredients, except almond meal. Gently combine well. Set aside.
4. After 1 hour, remove dough from the fridge. Place dough between 2 sheets of baking paper, and carefully roll out to a large circle. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
5. Spread almond meal over the dough, leaving a 5 cm border, then layer the peach mixture on top. You do whatever pattern you desire.
6. Fold up the sides of the galette, overlapping each fold. Finally, brush with melted butter and sprinkle with raw sugar. Set aside in the fridge for 30 minutes+.
7. When you’re ready to bake preheat oven o 220C. Bake galette for 10 minutes, then reduce heat to 175C and bake an extra 40 minutes or until pastry is golden brown.
Serve while hot topped with extra lemon thyme and ice cream, yoghurt or honey- or just as is
Recipe by @panaceas_pantry.
1. Begin by making the galette dough. Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
2. Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours.
3. Meanwhile, make filling. Slice peaches into thin wedges then place into a bowl with remaining ingredients, except almond meal. Gently combine well. Set aside.
4. After 1 hour, remove dough from the fridge. Place dough between 2 sheets of baking paper, and carefully roll out to a large circle. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
5. Spread almond meal over the dough, leaving a 5 cm border, then layer the peach mixture on top. You do whatever pattern you desire.
6. Fold up the sides of the galette, overlapping each fold. Finally, brush with melted butter and sprinkle with raw sugar. Set aside in the fridge for 30 minutes+.
7. When you’re ready to bake preheat oven o 220C. Bake galette for 10 minutes, then reduce heat to 175C and bake an extra 40 minutes or until pastry is golden brown.
Serve while hot topped with extra lemon thyme and ice cream, yoghurt or honey- or just as is
Recipe by @panaceas_pantry.
1. Begin by making the galette dough. Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
2. Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours.
3. Meanwhile, make filling. Slice peaches into thin wedges then place into a bowl with remaining ingredients, except almond meal. Gently combine well. Set aside.
4. After 1 hour, remove dough from the fridge. Place dough between 2 sheets of baking paper, and carefully roll out to a large circle. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
5. Spread almond meal over the dough, leaving a 5 cm border, then layer the peach mixture on top. You do whatever pattern you desire.
6. Fold up the sides of the galette, overlapping each fold. Finally, brush with melted butter and sprinkle with raw sugar. Set aside in the fridge for 30 minutes+.
7. When you’re ready to bake preheat oven o 220C. Bake galette for 10 minutes, then reduce heat to 175C and bake an extra 40 minutes or until pastry is golden brown.
Serve while hot topped with extra lemon thyme and ice cream, yoghurt or honey- or just as is
Recipe by @panaceas_pantry.
