Tuesday, September 01, 2020

 

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

 

THE end of the summer is here and what better time to make the most of the delicious sweet and ripe fruit available. This peach galette is a delicious and easy tart, which kind of has a shabby chic feel to it when made and baked. It has a very relaxed look as the pastry is just lightly folded over and has a rustic edge. The sweet summer peaches available now are the perfect filling and taste delicious. If you can not find peaches then nectarines are also fine.

 

Pastry

250g plain flour

200g cold butter, cut into small cubes

1 egg yolk

1 tbsp. cold water

 

Almond filling

50g softened butter

50g light brown sugar

1 egg

100g ground almonds

6 peaches

75g icing sugar

1 tbsp. corn flour

1 tsp. vanilla extract

1 tbsp. brown sugar

1 beaten egg for glazing

 

Start by making the pastry. Put the flour, butter and sugar into a bowl of a food processor and pulse for a few minutes until it resembles breadcrumbs. Then add the egg yolk and the water, and continue pulsing until it forms a ball. Remove and wrap the pastry ball in cling film, then place into the fridge for 1 hour.

For the almond filling, beat the butter and sugar together in a bowl using and electric mixer until light and fluffy. Add the egg and whisk again. Then add the ground almonds and mix gently to form a paste.

Slice the peaches into thin slices and place in a bowl with the icing sugar, corn flour and vanilla and mix until the peach slices are well coated.

Remove the pastry from the fridge and roll on a lightly floured work surface until you have a round shape around 13 inches in diameter. Then gently place the rough round on a baking sheet lined with baking paper.

Smooth the almond paste over the centre of the pastry leaving a 2 inch border all the way around. Then pace the peaches on top of the almond paste in a nice circular pattern, then fold the edge of the pastry over the peach and almond filling.

Brush with the beaten egg and then sprinkle the brown sugar all over the top. Place in a preheated oven at 180oC for 30 minutes, then remove and allow to cool to room temperature before serving.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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