Summer Sunday Finish: Peach & Plum Galette Recipe
With summer at its ripest, this lusciously fruity, gooey, flaky, and rustic pastry is an appropriate sweet finish to your Sunday meal. This recipe was inspired by another visit to Girona’s charming and cheap municipal market with its lavish trove of succulent summer stonefruit.
Vanilla powder is such a cool ingredient as it tends to carry more authentic flavour and will last for ages if kept sealed and stored in the fridge. If you can't find vanilla powder, never fear. Vanilla bean paste or extract will do. Serve the galette warm with vanilla ice cream or crème fraiche.
Peach & Plum Galette Recipe, serves 8
Pastry (this base is also referred to as Pate Brisee, also known as shortcrust pastry):
200g plain flour
150g cold unsalted butter, cut into pieces
¼ tsp salt
50-75 ml cold water
3 peaches, stones removed and cut into 1 cm-thick wedges
3 plums, stones removed and cut into 1 cm-thick wedges
50g soft brown or demerara sugar + 65g soft brown or demerara (separated)
50g ground almonds
50g plain flour
¼ teaspoon vanilla powder or ½ tsp vanilla extract
50g unsalted butter cut into small pieces
100g apricot or raspberry jam
In a large bowl rub together the flour, salt and butter until it resembles fine breadcrumbs. Add enough water to bring the dough together and form a smooth ball. Alternatively
put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the water and process for 5 seconds longer, just until the dough comes together. Wrap the dough in cling film and refrigerate for 20 minutes. This will “relax” the pastry.
Preheat the oven to 200C.
Place the dough onto a lightly floured surface and using a rolling pin shape into an oval with the thickness of about 2-3 mm. Place on a baking sheet lined with paper. Cover with clingfilm and refrigerate again for another 20 minutes.
In a small bowl, combine the 50g sugar with the ground almonds and flour. Spread this mixture evenly over the pastry to within 5 cm of the edge. Arrange the plum and peach wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 65g sugar over the fruit. Gently fold the edge of the dough up over the plums to create a 5cm border. Sprinkle the border with the reserved 1 teaspoon of sugar.
Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is evenly browned.
Once out of the oven, evenly brush the preserves over the hot fruit and onto the crust to give it a shiny effect (this technique is known as nappage). Galette can be served warm or at room temperature.