Peach and blueberry galette

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Serves 6-8


150g plain flour, chilled in the freezer for
30 minutes
½ tsp salt
120g cold butter, cubed
4 tbsp sour cream
2 tsp fresh lemon juice
60ml ice water


For the filling:
2 large peaches, pitted and thinly sliced
50g blueberries
50g demerara sugar, plus extra for sprinkling
1 egg, beaten with 1 tbsp milk


To serve:
Vanilla ice cream, whipped cream or
custard


  1. Combine the salt and flour in a large mixing bowl. Rub in the butter until the mixture is crumbly.
  2. In a small bowl, whisk together the sour cream, lemon juice and water. Stir this into the flour mixture until it comes together as a dough — be sure not to over-mix.
  3. Turn the dough out onto a work surface and shape into a disc. Wrap in cling film and refrigerate for one hour.
  4. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.
  5. In a bowl, toss the peaches, blueberries and brown sugar until combined.
  6. Roll the dough out on a floured work surface until it is about 30cm round. Transfer the pastry to the baking tray.
  7. Arrange the peaches over the dough, leaving a 5cm border. Fold the border over the filling, pleating the edge to make it fit and leaving the centre open.
  8. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 40-45 minutes until the crust is golden brown and the mixture is bubbling. Serve with whipped cream, vanilla ice cream or custard.

Per Serving: 239kcals, 14.3g fat (8.7g saturated), 25.2g carbs (10.3g sugars), 3.4g protein, 1.3g fibre, 0.247g sodium


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