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Peach & hazelnut galette
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Serves: 6 - 8
500g block shortcrust pastry
600g peaches (4-5), halved
½ lemon, juice
1 heaped tbsp cornflour
140g caster sugar
75g blanched hazelnuts
50g unsalted butter, cut into cubes
2 tbsp plain flour
1. Take the pastry out of the fridge 20 minutes before you need it. Preheat the oven to 190˚C, gas mark 5. Cut the peaches into 1cm slices and put in a large mixing bowl. Squeeze over the lemon juice and stir through along with the cornflour, a pinch of salt and 50g caster sugar; set aside. Put the hazelnuts in a food processor with 80g caster sugar and whizz until finely ground. Add the cubed butter, 1 egg andthe flour; whizz until completely smooth.
2. Roll the pastry between 2 sheets of baking parchment into a rough circle, until it’s about the thickness of a £1 coin (don’t worry about the circle being perfect; rustic is fine). Peel away the top sheet of baking parchment, then slide the pastry (on the parchment) onto a baking tray. Spread the hazelnut paste over the pastry, leaving a 4cm border.
3. Evenly arrange the peach slices on top, then fold over the pastry border to enclose some of the fruit. Beat the remaining egg and brush it over the pastry. Sprinkle the remaining 10g caster sugar over the galette, then transfer to the oven. Bake for 40-45 minutes, until golden and bubbling. Leave to cool for 5 minutes, then carefully transfer to a wire rack to stop the pastry from going soggy. Serve when just warm or cool, with cream or crème fraîche if liked.
Typical values per serving:
Per serving (6)
This recipe was first published in June 2020.
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