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Peach melba galette recipe

Peach melba galette recipe

8 ratings

Make this light galette a staple of your summer bakes and impress all who try it. Oven baking the peaches allows their natural sugars to escape and absorb into the galette pastry, resulting in a sweet tart that's perfect on a hot day, along with a scoop of vanilla ice-cream, if you fancy. See method

  • Serves 12
  • Takes 50 minutes plus chilling
  • 190 calories / serving
  • Vegetarian

Ingredients

  • 200g plain four, plus extra for dusting
  • 140g cold unsalted butter, cubed
  • 25g caster sugar
  • ½ lemon, zested
  • 1 medium egg yolk, plus 1 egg, lightly beaten

For the filling

  • 5 supersweet peaches, sliced into 2cm wedges
  • 100g fresh raspberries
  • 10g demerara sugar
  • 2 tbsp apricot jam
  • vanilla ice cream, to serve (optional)

Each serving contains

  • Energy

    795kj
    190kcal     10%

  • Fat

    10g 15%

  • Saturates

    6g 29%

  • Sugars

    9g 10%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 22.3g Protein 3.2g Fibre 0.9g

Method

  1. To make the pastry, pulse the flour and butter together in a food processor to the texture of breadcrumbs, then pulse in the caster sugar and lemon zest. Add the egg yolk and 2 tbsp ice-cold water and pulse again until it just begins to come together into a dough (add more water if it’s too dry, but only 1 tsp at a time). Tip the dough onto a clean work surface and shape into a disc. Wrap in clingfilm and chill for 30 mins.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out on a lightly floured surface into a 25cm circle and transfer to a large baking tray lined with nonstick baking paper. Arrange the peaches and raspberries over the pastry, leaving a 5cm border around the edges.
  3. Gently bring the pastry border up and over the fruit, so the edges are enclosed. Lightly brush the exposed pastry with the beaten egg, then scatter over the demerara sugar. Bake for 30-35 mins until the pastry is golden and the fruit soft and lightly caramelised. Put the apricot jam in a small bowl and microwave for 10 secs to warm and loosen. Stir, then brush over the fruit and leave to cool for 5 mins before serving with vanilla ice cream, if you like.

Tip: Brush cut peaches with lemon juice to prevent spoiling

See more Summer baking recipes

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