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
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.