Peach and cherry galette

February 26 2012
by emma

This lovely seasonal galette was made with December peaches and cherries baked on a rainy afternoon just before Christmas Day (I’m uncomfortably aware it’s way way too late in the year to still be talking about Christmas but completely forgot I hadn’t posted this yet and am madly going through summer recipes before we aren’t in it anymore).  I mean people are talking about Easter.

But oh cherries I do love you.  Those sweet fruity treats we all go mad for in Australia and are so much a part of our Christmas I don’t know what I’d do if I ever had a Northern hemisphere Christmas.  Although I’m sure I’d cope.  All that snowy, cosy holiday ambience would be experience enough.

This rustic tart was a luscious combination of sweet jammy cherries and peaches on crunchy sugar topped pastry served with a dollop of luscious cream.  Trust me, this is worth making.

cherry peach galette
cherry peach galette

cherry peach galette

cherry peach galette

2 sheets ready made shortcrust pastry
3 medium sized peaches, pitted and sliced
300g cherries, pitted and halved
2/3 cup raw sugar plus extra for sprinkling
1 tspn vanilla essence
3-4 x 15ml tblspns plain flour
1 egg, splash of milk, whisked together for egg wash

Preheat oven to 200 degrees C.

Place pastry sheets on top of each other and roll out to 30cm round with a rolling pin (I used 2 sheets so it could hold up to the fruit).  Place pastry onto baking paper lined round shallow baking pan (I used a pizza tray with holes in the base and it worked really well).

Place fruit into large bowl.  Sprinkle over sugar and vanilla and mix together.  Sprinkle over flour and toss gently.  Place fruit into the middle of the pastry, leaving 2-3 cm around the side free.

Roll up the sides of the pastry into a pie shape over the sides of the fruit, leaving an open face.  Brush the egg wash onto the pastry.  Sprinkle a bit more sugar over the fruit and pastry.

Bake in oven for 30 minutes or until fruit is cooked and the pastry has browned and is cooked underneath.  Allow to sit for 10 minutes in the pan on a cooling rack before serving with cream or ice cream.

Serves: 6

from → Uncategorized
17 Responses leave one →
  1. Hi Emma, I was just browsing thru foodbuzz and came across your gorgeous Peach and Cherry galette. I love the double crust, the combination of the peaches and cherries…now, I have to check out our market to see if they have fresh cherries. I do want to make this so bad!
    Your photos are superb, I love each and every one of them:DDD
    Buzzed you!

  2. it really looks like worth making, I love galettes but I’ve only made it once and it was a peach galette, adding cherries to it would be a great idea

  3. I was just about to say, this looks perfectly rustic. You got me on that one! I do know that cherry frenzy period in Aussie. Everywhere you go, boxes of cherries. On the bright side, they are really the best!

  4. Rich, succulent fruity flavors in a perfect crusty dessert. I have to try this out. Fruits are really a part of our everyday cravings. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *