A galette is basically a pie made without a pie dish. I made a peach galette but you can use most fruit used in a pie made in a pie dish including blueberries and apples.

Ingredients for the peach galette

Sweet shortcrust pastry

500 grams peaches cut into thin slices

2 tablespoons soft brown sugar

1 tablespoon plain flour or cornflour

Egg wash for brushing on top of the pastry before it goes in the oven

Demerara sugar (optional)

To decorate the peach galette

Icing sugar (optional)

Method for the peach galette

Start of by making the sweet shortcrust pastry by watching the video I made here Put it in the fridge while you make the filling.

Put the peach slices in a bowl and add the sugar and flour and mix

Prepare a cooking tray by putting baking parchment on it

Pre-heat oven to 180 Celsius

Get the pastry out of the fridge and roll it out

Transfer the pastry on to your baking tray by rolling it onto a rolling pin and then rolling it out onto the tray

Arrange your fruit pieces on to the centre of your pastry and leave a border around it.

Fold the pastry border over the fruit

Make your egg wash by mixing one egg with a tablespoon of milk

Brush the egg wash on top of the pastry

Sprinkle some demerara sugar on top of the pastry (optional)

Bake in the oven for about 40-45 minutes until golden brown on top

Remove from the oven and let it sit on the tray for about an hour (if patient enough) Or serve hot if you like

This fruit juices thicken as they cool so you can have a clean slice.

Serve the peach galette on its own or with whipped cream, custard or ice-cream.