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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Peach & raspberry galette
A galette is a rustic free-form tart with a fruity filling. Served warm with scoops of vanilla ice cream, it is a delicious dessert fit for summer!

Peach & raspberry galette

Servings: 6-8

Ingredients

Galette dough:
1 box NOMU minimakes Vanilla Cookie Dough Mix
100g unsalted butter, softened
1 egg, separated
Small handful flaked almonds
1-2 tbsp brown sugar, for sprinkling

Filling:
2 large peaches or nectarines, sliced into thin wedges
2/3 cup (about 80g) fresh raspberries, roughly torn into pieces
1/4 cup white sugar
2 tsp cornflour
1 tbsp lemon juice

Directions

Prepare the pastry by creaming the softened butter and sugar (sachet 1) until smooth. Add the egg yolk and mix until combined. Mix in the cookie mix (sachet 2) to form a smooth, stiff dough – you may need to use your hands to bring the dough together. Press the dough into a thick disc, wrap in cling film and chill for 30mins – 1 hour.

Meanwhile, prepare the fruit filling. Place the fruit in a large bowl with the sugar, cornflour and lemon juice. Gently toss to combine, then set aside to lightly macerate.

Preheat the oven to 160°C fan-assisted convection.

Roll the pastry into a large circle between two pieces of baking paper. If it’s too stiff to work with, gently knead it until pliable. It’s okay if the edges of your pastry circle are a bit rugged – the beauty of a galette is its rustic appearance. Carefully transfer the pastry disc within the baking paper to an oven tray, then peel off the top layer of baking paper.

Use a large plate to lightly trace a circle in the centre of the pastry with your fingertips, leaving about 5cm of dough around the edges to fold over the fruit filling. Lightly brush the inside of the traced circle with some egg white – this helps prevent the pastry from getting too soggy.

Spoon the fruit filling on the pastry and arrange it into an even layer within the traced circle. Carefully fold the overhanging edges of dough over the fruit – if your pastry cracks around the sides, gently pinch and mould it back together.

Lightly brush the pastry edges with more egg white, then sprinkle over the flaked almonds and brown sugar.

Bake for 30-35 minutes or until the pastry is golden brown and you can see thick bubbles in the filling. Set aside to cool slightly before serving with ice cream.

 

Tip: Use whichever fruit you have in season, like berries, apples and pears. Make sure to adjust the quantity of sugar depending on the sweetness/tartness of your fruit.

Ingredients

Galette dough:
1 box NOMU minimakes Vanilla Cookie Dough Mix
100g unsalted butter, softened
1 egg, separated
Small handful flaked almonds
1-2 tbsp brown sugar, for sprinkling

Filling:
2 large peaches or nectarines, sliced into thin wedges
2/3 cup (about 80g) fresh raspberries, roughly torn into pieces
1/4 cup white sugar
2 tsp cornflour
1 tbsp lemon juice

Directions

Prepare the pastry by creaming the softened butter and sugar (sachet 1) until smooth. Add the egg yolk and mix until combined. Mix in the cookie mix (sachet 2) to form a smooth, stiff dough – you may need to use your hands to bring the dough together. Press the dough into a thick disc, wrap in cling film and chill for 30mins – 1 hour.

Meanwhile, prepare the fruit filling. Place the fruit in a large bowl with the sugar, cornflour and lemon juice. Gently toss to combine, then set aside to lightly macerate.

Preheat the oven to 160°C fan-assisted convection.

Roll the pastry into a large circle between two pieces of baking paper. If it’s too stiff to work with, gently knead it until pliable. It’s okay if the edges of your pastry circle are a bit rugged – the beauty of a galette is its rustic appearance. Carefully transfer the pastry disc within the baking paper to an oven tray, then peel off the top layer of baking paper.

Use a large plate to lightly trace a circle in the centre of the pastry with your fingertips, leaving about 5cm of dough around the edges to fold over the fruit filling. Lightly brush the inside of the traced circle with some egg white – this helps prevent the pastry from getting too soggy.

Spoon the fruit filling on the pastry and arrange it into an even layer within the traced circle. Carefully fold the overhanging edges of dough over the fruit – if your pastry cracks around the sides, gently pinch and mould it back together.

Lightly brush the pastry edges with more egg white, then sprinkle over the flaked almonds and brown sugar.

Bake for 30-35 minutes or until the pastry is golden brown and you can see thick bubbles in the filling. Set aside to cool slightly before serving with ice cream.

 

Tip: Use whichever fruit you have in season, like berries, apples and pears. Make sure to adjust the quantity of sugar depending on the sweetness/tartness of your fruit.

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