A galette is a flat pastry base with various toppings and we should make the best use of the fresh peaches now, although when they are not available use canned ones instead to make attractive and delicious pastries.
These are particularly easy because they don’t require confectioner’s custard, only an apricot glaze, and they look like the ones in the French pastry shops.
You will need two baking trays and a 10cm/4ins round cutter or something similar.
- 200g (7oz) plain flour
- 50g (2oz) ground almonds
- 150g (5oz) butter
- 50g (2oz) icing sugar
- 1 egg yolk
- Few drops vanilla extract
- 4 tbsp apricot glaze or 4 tbsp apricot jam
- 6 fresh peaches
- 6 raspberries or cherries (optional)
Make the bases: mix together the flour and ground almonds, rub in the butter, mix in the icing sugar and bind together with the egg yolk and sprinkling of water, just enough to make a firm dough. Rest this in the refrigerator for at least 30 minutes.
Heat the oven to Gas 4 / 180C. Grease the baking trays.
Divide the dough into 6 equal portions. Roll each one out to a circle the same size as the cutter and trim with the cutter. Place on the baking tray and pinch the outside edge with your fingers to make a decorative edging.
Prick with a folk and bake for approx 15 minutes until pale golden. Loosen on the trays and leave to cool.
If using fresh peaches, skin them by putting them in a bowl and cover them with boiling water. Leave 3-4 minutes then immediately transfer to cold water and remove the skins. Slice them, cutting from the outside into the stone.
Brush the pastry bases with heated glaze or sieved jam. Arrange the peach slices like the spokes of a wheel on top. Place a raspberry or cherry in the centre. Brush them liberally with hot glaze. Serve with cream or crème fraîche.
NOTE The bases will keep fresh for a few days in and airtight container to be finished when required. Canned peaches should be drained and dried on kitchen paper.