Peach, Nectarine and Basil Galette
For me, peaches and nectarines mark the end of the summer. I think of the days drawing in and cooler nights. So it’s always lovely to see the warming glow of these stone fruit, wrapped in a blanket of crumbly almond pastry. It’s another way to bring the sunshine inside and with the dreadful summer we’ve been having here, it may be our only chance!
Perfectly rustic a galette is essentially an open pie or tart that can be knocked together in moments and delivered to the table in bucolic triumph.
This galette is sprinkled with cinnamon and ginger so the Saunderton Spice Shaker came in really handy.
Prep: 15 mins
Cooking time: 35mins
Difficulty: easy
Serves: 6-8
Ingredients:
FOR THE PASTRY
- 250g plain flour
- 50g ground almonds
- 150g butter – at room temperature
- 1 tablespoon sugar
- 1 egg yolk
- a little cold water to mix
FOR THE GALETTE
- 2 peaches – stoned and cut into eighths.
- 2 nectarines – stoned and eighths.
- 2 tablespoons honey
- A small bunch of fresh basil - chopped
- 3 tablespoons Greek Yogurt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 egg
Kitchen tools that could be useful:
Barkway Acacia Wooden Chopping Boards as well as the Tealby Fresh Cut Herb Keeper for the fresh basil.
- Make the pastry by placing the flour, ground almonds butter and sugar into a bowl and stirring together. Add the butter and rub it into the flours using your fingertips until it resembles breadcrumbs.
- Add the egg yolk and a splash of water and using your hand, shaped like a claw, start to move it around the bowl and bring it together into a dough. You may need a little more water.
- Once the dough forms, flatten it out and wrap it in clingfilm and refrigerate for at least 30 mins.
- Meanwhile place the peaches and nectarines into a bowl along with the honey and basil and stir. Set aside.
- In a small bowl, beat the egg into the Greek Yogurt. Add a little honey, the cinnamon and ginger and stir.
- Pre-heat your oven to 160c fan. Line a baking sheet with parchment paper.
- Roll out the dough into a round, roughly 12 inches in diameter. Carefully lift it onto the baking sheet.
- Place the yoghurt mix into the centre of the pastry and spread around leaving a large edge free of yoghurt. Pour the peach and nectarine mix into the centre of the pastry circle and then fold over the edges to create an open package. The pastry may crumble and crack, but it’s supposed to look rustic so don’t worry.
- Brush a little water or milk around the edge of the pastry and sprinkle with a little sugar.
- Bake for 25-35 mins or until the pastry is golden and the top of the apricots are a little brown.
Tip:
You can make the pastry in advance and freeze for up to a month. You could also add a little cinnamon or ginger to the pastry to make it extra special. Add any stone fruit to this mix of fruit such as apricots or cherries.
