Peach Galette with Rye and Spelt Flour

DSC_0057 copySummer is here and that means an abundance of sweet summer fruits! And using seasonal fruit means that you don’t need to do much to make the most of them. Galette is a great way to showcase the ingredients and it can look so professional just by the way the filling is arranged, even though it’s deceptively easy to make!
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The pastry for galette is pate brisée, which is wonderfully flaky and buttery. For this recipe, I’ve used a combination of rye, spelt and wholemeal flour for nutritional value, and it creates a very slight earthy flavour to accompany the tartness of the fruit.
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Pastry, fruit and a sprinkle of vanilla sugar and maybe a drizzle of honey…that’s it! Easy.
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There are several types of “pate” doughs, so their uses can be confusing. Here is a quick guide to the most common:

  • Pate Brisée (flaky pastry – used for pies and galettes)
  • Pate Sucrée (sweet shortcrust pastry – used for tarts)
  • Pate Sable (sweet with a sandy texture, from the addition of egg and ground almonds – used for tart bases and biscuits)
  • Pâte feuilletée (puff pastry – used for mille feuille)

DSC_0117 copyPâte Brisée
Yields 1 large galette

Ingredients

  • 1/2 cup rye flour
  • 1/2 cup spelt flour
  • 1/4 cup wholemeal plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup (110g) unsalted butter, chilled and cut into small cubes
  • 1/8 to 1/4 cup ice water
  • 3 large peaches, sliced
  • 1 tbsp vanilla sugar
  • egg, beaten
  • honey, optional
Method
  1. In a large bowl, whisk together the flours, salt, and sugar. Add the chilled, cubed butter and, squeeze the cubed butter between your fingertips until it resembles coarse sand.
  2. Add 1/8 cup of ice water and mix together the dough with your hands until it holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches this consistency.
  3. Form dough into a disk, and refrigerate at least 1 hour before using. Dough may be stored up to 1 month when frozen.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Roll out the refrigerated dough to a circle about 3mm thick. It is easier if you roll it out on parchment paper so it can go straight into the oven.
  6. Arrange the sliced peaches on the dough, fold the edges in, egg wash the edges, and sprinkle vanilla sugar all over.
  7. Bake for 40 mins until pastry is golden. Serve with a drizzle of honey.