Peach and Raspberry Galette

Ingredients

Galette Filling

4 peaches (about 1 lb or 450 grams)
130 grams (4.6 ounces) raspberries
45 grams (1.6 ounces) brown sugar
1.5 teaspoons of spice mix
20 grams (0.7 ounces) cornstarch
20 grams (0.7 fluid ounces) brandy

Spice Mix

4 tablespoons ground cinnamon
4 tablespoons ground fennel
4 teaspoons whole sichuan peppercorns
3 teaspoons whole cloves
12 pieces anise star

The Pastry

250 grams (8.8 ounces) flour
100 grams (3.5 ounces) cold butter
20 grams (0.7 ounces) sugar
1 gram (0.035 ounces) salt
50 grams (1.8 fluid ounces) ice-cold water

Equipment

Convection Oven
For even baking, ensure your oven is preheated and the temperature is accurate. A convection oven helps in better heat distribution.
Food Processor or Coffee Grinder
These will help you grind the spice mix to a fine powder for maximum flavor.
Parchment Paper
Rolling out the dough between parchment paper prevents sticking and makes cleanup a breeze.
Baking Sheet
A sturdy baking sheet ensures your galette bakes evenly without any soggy bottoms!

Instructions

Step 1

Step 1: Using a paddle attachment, grind the flour and butter together on medium speed. Add the water, sugar, and salt, continuing to mix until combined. For a flakier pastry, make sure the butter is very cold. Roll the pastry between two sheets of parchment paper into a circle about 3mm thick. Freeze for an hour.

Step 2

Step 2: Combine all the spices in a coffee grinder or food processor, and grind into a powder. Store in an airtight container. This spice mix can be used in other recipes, so make extra if you like!

Step 3

Step 3: Slice the peaches into wedges about 5–7mm thick. Mix the raspberries with the brown sugar, cornstarch, spice mix, and brandy, lightly mashing the raspberries with a fork. Combine this mixture with the peach slices and let it marinate for 20–30 minutes. Marinating the fruit helps develop deeper, richer flavors.

Step 4

Step 4: Roll out the chilled galette dough into a round shape with a diameter of 30 cm and a thickness of 2–3 mm. Evenly spread the fruit filling in the center, leaving about 5 cm of dough around the edges. Fold the edges of the dough over the filling. Folding the edges gives the galette its rustic appearance.

Step 5

Step 5: Preheat the oven to 170°C (338°F) for a convection oven or 180°C (356°F) for a conventional oven. Bake the galette for about 40 minutes, or until the crust is golden brown. Check halfway through baking and rotate if necessary for even browning.

Servings

There's nothing quite like the moment you bring out a freshly baked galette to the table. **Serve your peach and raspberry galette warm** with a scoop of vanilla ice cream🍨, letting the ice cream slowly melt over the warm fruit and flaky pastry. For a touch of indulgence, **drizzle a bit of honey 🥄over the top**, enhancing the natural sweetness of the fruits.

Hosting a brunch or a tea party? **Slice the galette into smaller pieces** and serve as part of a pastry platter🍓. It's also perfect with a dollop of whipped cream or a spoonful of Greek yogurt for a breakfast treat that feels luxurious but is simple to prepare.

Feeling festive? A **dusting of powdered sugar ❄️over the galette** gives it a beautiful presentation, making it look like it came straight from a French patisserie. And don't forget a few sprigs of fresh mint for a pop of color🌿!

Variations

Want to enjoy this delightful galette but have dietary restrictions? You can easily transform this recipe to be **gluten-free 🌾** and **vegan 🌱** without losing any of its charm and flavor.

Gluten-Free Variation:
Replace the all-purpose flour with a gluten-free flour blend. Look for blends designed for pastry to ensure a tender and flaky crust. Adjust the amount of water as needed, since gluten-free flours can vary in absorption.
Vegan Variation:
Swap out the butter for a vegan butter substitute. Ensure it's cold and firm to achieve the best texture in your dough. For the filling, replace the honey with agave syrup or coconut nectar.

Faq

Why does my galette dough crack when I roll it out?
Too much flour can make your dough dry and prone to cracking. Make sure to add just enough water to the dough so that it holds together, and roll it out between parchment paper to prevent sticking.
Can I use frozen fruits for the filling?
Yes, you can! Just make sure to thaw and drain the fruits well to avoid excess moisture, which can make the crust soggy.
How can I prevent the galette from becoming soggy?
Sprinkle a bit of almond flour or breadcrumbs on the base of the dough before adding the filling. This will absorb some of the liquid and keep the crust crisp.
Can I prepare the dough ahead of time?
Absolutely! You can keep the dough wrapped in plastic wrap in the fridge for up to 48 hours, or freeze it for up to a month. Just thaw it overnight in the fridge before using.
What's the best way to store leftovers?
Store any leftover galette in an airtight container at room temperature for up to 2 days. If you'd like to keep it longer, refrigerate for up to 5 days or freeze for up to a month.
Can I add other fruits to the filling?
Yes! Feel free to experiment with different fruit combinations like apples and blackberries, or pears and cranberries. Adjust the sugar and spice mix to complement your choice of fruits.