I wish I had a garden full of fruit trees and bushes and a green house full of herbs, that I could go into and pick everyday, and enjoy the fruits of the season whenever I felt like it!… Alas, I have to make do with my nearest market, which I have to say, is pretty dam good… So for now, I will dream on…
For those of you who don’t know what a Saturn, or donut peach is….
It’s the flattish one..! I am just crazy about these peaches…
For me, these are the best peaches… they are less acid than regular peaches, they are less “hairy”, the stone is pretty small and not as stuck, so very easy to eat… and they’re around for quite a while right now… hope you can find them at your market.. if not, no worries, just use regular peaches… I know I’m making a big deal out of these, but honestly, any peach will do…
This galette is very quick and simple to do and is perfect for breakfast or tea time… I made this for Sunday morning breakfast as I had prepared the dough the night before, which I think is a very good idea… just take it out of the fridge when you wake up… give it about half an hour to come down in temperature and then roll it out.. you can be totally HALF asleep for this as it’s a free form shape here so there are no issues!
I used this recipe for the pastry dough:https://anjalinachugani.com/cherry-chocolate-tart/
Even when cutting up the fruit, you don’t need to think too much about presentation… a galette is a thing of beauty in itself, so imperfect it is that for me, it’s one of the most artistic pastry recipes that existed!! ,) So here, just put the peaches, blackberries and other filling ingredeints into the bowl firs,t give it a couple of mixes and let it sit while you roll out your dough…
Prick your dough all over and then arrange the fruit in the centre imagining that your pastry is a dish and you want to leave enough room to fold the dish inwards to envelope the fruit.. how much pastry you leave is entirely up to you.. some people like more fruit, less pastry, others like more pastry… I think I’ve kept it quite balanced here…
Fold the edges of the pastry up and over the fruit, trying to make it look as pretty as possible… yu know me, I’m not too great at that 😉
Then brush the outside of the pastry with eggwash.. that’s egg with a little water.. all around the outside…
Top the eggwash with brown sugar and cinnamon… I scattered some sugar and cinammon over the fruit as well…Then dot the fruit with tiny bits of butter… this will make it all juicy and glossy and oozyyyyyy…..
and about 20 minutes later…. VOILA!!!! That crunchy crust with tones of cinnamon.. that juicy fruit dripping in its warmth and tartness… it’s all just perfect!
I just love the rustic finish of this tart.. I mean, it’s totally my thing because it looks like REAL food… I’m all for a gourmet, michelin star, top chef kind of pastry once in a while, but this… this really makes me happy…!
- For the fruit filling:
- peaches, about 4 medium, not too ripe
- handful of blackberries
- ¼ cup brown sugar sugar
- 1 Tbsp corn flour
- ½ tsp ground cinnamon
- ½ tsp pure vanilla extract
- ½ Tbsp butter
- For the crust:
- see recipe from this post:
- Prepare your dough the night before, allow it to come to room tmeperature at least 1 hour before your prepare the galette.
- Preheat your oven to 200 degrees C.
- Prepare the filling:
- Slice peaches into ½″ thick slices. Place peaches and blackberries in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
- On a sheet of parchment paper, roll the dough into a circle just about the size of your baking tray.
- Arrange the peaches in circles over the dough working from the outside in. Scatter the blackberries as you like. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of ½ tbsp butter.
- Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar. Bake for 20-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.