Peach and Blackberry Galette
By Joe
Source: America's Test Kitchen.
A simple galette: hand-rubbed shortcrust folded around sugared peaches and blackberries and baked until bubbling.
Always check the labels of the products you use.
Method
- 1
Rub in. put the flour and salt in the bowl, add the butter and rub it in with your fingertips until it looks like coarse crumbs with a few pea-sized bits. Small lumps of butter left in the dough make the pastry flaky.
- 2
Bring together. sprinkle over 90 ml of the iced water and press with the spatula until the dough holds, adding up to 1 tbsp more only if it stays dry. Pat into a 10 cm disc, wrap and chill 1 h.
- 3
Roll. heat the oven to 190 °C (170 °C fan) with a shelf just below the middle, and line the tray. Leave the dough out 10 min, then roll it to a 30 cm round and lift it onto the tray.
- 4
Fill. toss the peaches and blackberries with 60 g of the sugar. Pile them in the middle, leaving a 5 cm rim of bare pastry.
- 5
Pleat. fold the rim up over the fruit, overlapping it every 5 cm, and pinch the folds lightly without pressing them into the fruit.
- 6
Bake. brush the pastry with 1 tbsp water and scatter the last 15 g sugar over pastry and fruit. Bake 45-50 min, until the pastry is deep golden and the juices bubble.
- 7
Cool. leave on the tray 10 min, loosen with the fish slice, slide onto the rack and cool another 30 min before cutting. The juices thicken as the galette cools.
Storage
Best on the day. Keep leftovers covered at room temperature overnight and warm in a 180 °C oven for 10 min.
Free sugars
12.5 g per serving
25 % of the 50 g daily maximum · 50 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large mixing bowl
- silicone spatula
- cling film
- rolling pin
- large rimmed baking tray
- baking paper
- pastry brush
- wire rack
- fish slice
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 386 kcal |
| Protein | 4.9 g |
| Carbohydrate | 49.4 g |
| of which sugars | 20.1 g |
| of which free sugars | 12.5 g |
| Fat | 19.6 g |
| of which saturates | 12.1 g |
| Fibre | 3.4 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
