Happy Easter to everyone! I am weirdly excited about Easter even though I am struggling to keep track of time this year, I feel like the bank holidays are definitely not as exciting as they used to be.
Anyway! The weather this week in London has been GLORIOUS (even though we are back to winter weather now), and I wanted to make something that would give me an even bigger summer feeling, so I went to the supermarket and had a look around and found the loveliest peaches and a galette was on my list of things to do so I didn’t really have to think much more! Topped with some custard was just the perfect dessert!
This is how I made it
The process of making the galette is actually really easy and I love the fact that you can literally fill them up with whatever you want, I have even seen savoury ones that I would like to give a go to.
You only need 7 ingredients to make this: flour, water, butter, salt, peaches, egg, agave and vanilla.
I decided to make some little galettes because I wanted individual portions, but you can also just make a big portion to share.
Sugar free peach galette
For the dough:
- 192 gr of flour + some extra for rolling
- 114 gr of cold butter cut in cubes
- 1/2 tsp of salt
- 4- 5 tbsp of cold water (I used 4)
For the galette:
- 3 peaches
- 2 tbsp of agave nectar
- 1 tsp of vanilla extract
- 1 tsp of flour
- 1 egg
- Icing sugar (optional, just for decor)
To make the dough:
- Combine the flour and the salt.
- Add the butter and mix well. I used my hands and a pastry cutter for that, but you can do it all in a food processor which will make it easier.
- Slowly add water until you have the right consistency, it’s a dough, so we don’t want it too wet, just nice and consistent. If it feels a bit to wet, just add a bit more flour.
- Flour a surface and put the mix on it, work the dough very carefully until you have the right consistency, do not over work it, then make the dough into the shape of a ball.
- Wrap the ball in some cling film and put in the fridge to let it cool for at least an hour.
- After an hour, take it out the fridge, put the ball on a floured surface and using a rolling pin make a round flat shape, it should be the thinnest possible without breaking it. If you are making a big galette, that is all you need to do, if you don’t, cut the dough in round shapes, I used a cereal bowl to do so.
For the galette:
- While the dough is in the fridge, cut the peaches in wedges, they should have a thickness or half a finger.
- Put the peaches in a bowl and mix them with the agave, the vanilla and the flour and set aside.
- Once you have the galette dough ready, put the peaches in the middle of the dough leaving some space around to be able to fold the dough over the peaches (see picture above).
- Beat the egg and brush the crust with it.
- Cook in a preheated oven at 170 degrees for 20 minutes, until the crust is nice and golden.
- Let it cool for 5 minutes before serving. Add some icing sugar if you want to.