I have made this recipe a while back but been so busy working on some big projects that I forgot to post it here.
You can use fresh or frozen fruit if you wish, but I highly recommend to top this galette with some coconut ice-cream.
Galette with fruit
Have you ever made a galette? Much easier than a pie, you just fill it with your favorite fruit in the middle of a round of pastry dough and fold up the edges.
- 1 1/4 cups flour, plus more for rolling
- 1 tbsp sugar
- 1/4 tsp salt
- 3-6 tbsp iced water
- 150 g cold butter, cut into small cubes
- 2 cups summer fruit, you can use frozen
- 2-3 tbsp honey
- pinch salt
- 1 beaten egg to glaze dough
- 4 tbsp coconut sugar
To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine, if you don't have a food processor, use your hands. Add the butter to the flour and pulse till butter is broken into small pieces and mixture resembles cornmeal. Slowly start adding the cold water. Pulse till the dough comes together. Pour out onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
Preheat the oven to 180 C
Carefully toss the peaches and raspberries with the honey or brown sugar, and salt.
Roll out the dough to a 20 cm round on a lightly floured surface. Carefully move dough to the baking sheet. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outside edge of the dough over the fruit, pleating as needed. Brush with egg wash over the crust. Sprinkle with sugar over the dough and fruit.
Bake the galette until the crust turns a light brown, about 35-45 minutes. Let cool for 10 minutes then cut and serve warm with some coconut ice cream.
I hope you will love it as much as we do.