Peach Galette
EASY HEALTH DESSERT
Peach season is coming up and this delicious dessert is the perfect summer treat. It’s oh so beautiful in a non intimidating kind of way ya know!
I’m not the biggest baker, especially when it comes to pastry - but this is super easy and, I love how not so perfect you can be with it.
It’s sweet, but slightly start from the delicious juicy peaches. They pastry is a little soft but also crispy on the edges. Made using spelt flour, this galette is healthier than the traditional galette - It’s also made using coconut sugar and maple syrup making it refined sugar-free. It’s the perfect dessert to make for spring/summer to impress friends or family.
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INGREDIENTS
For the Pastry;
2 cups spelt flour
2 tbsp coconut sugar
1/4 tsp salt
1/4 cup coconut oil, solid
6-8 tbsp cold water
For the Peaches;
2 large peached, halved and sliced
1 tbsp arrowroot flour (or corn starch)
1 tbsp maple syrup
2 tsp lemon juice
1 tsp vanilla
DIRECTIONS
Pre-heat oven to 180C.
In a food processor, add in the flour, coconut sugar and salt and pulse to combine. Then add in the coconut oil and pulse until it forms a sandy texture, then tbsp by tbsp add in the water and pulse until a crumbly dough is formed, it should stick together with your hands.
Scoop the dough out of the processor and form into a ball, flatten down a little into a disc shape and cover with glad wrap or beeswax wrap. Place in the fridge whilst you make the peaches.
Prepare the peaches, slicing them into thin strips. Add them to a bowl with the rest of the ingredients and mix gently until the fruit is coated.
Roll out the pastry into a rough circle about 1cm in thickness, I like to place the dough between two pieces of parchment paper. Then it is easy to transfer the pastry to a baking sheet.
Sprinkle over the almond flour in the centre of the pastry, leaving about a 3-4cm gap around the edge. Arrange the fruit in the centre, in whatever patter you desire. Fold the pastry up around it.
Sprinkle a little coconut sugar over the pastry.
Bake in the oven for 45-50 minutes or until the pastry is golden and the mixture is bubbling in the middle. Remove from oven and leave to cool for 5-10 minutes before serving with some vanilla ice cream.