Peach and strawberry galette

Jacqueline Alwill

Brown Paper Nutrition

Seasonal delicious fruits are the hero in this beautiful galette. So summery and simply heavenly. A galette is a free form tart, so it’s a great one if you’re wanting something with pastry but don’t want to deal with any kind of “making it perfect” pastry scenario (perfectionism is in fact a bore anyway!) If peaches aren’t ripe / available then use your choice of fruit – any type of fresh or frozen berries, apples, pears, apricots, plums or nectarine would work well. Serve with your choice of yoghurt, crème fraiche or ice cream. And, of course whilst you can attempt to make a puff pastry (*too hard basket over here!) it’s easy enough to grab a good quality spelt butter puff or wholemeal butter puff, frozen from the grocery store.


Prep time: 20 minutes
Cook time: 40 minutes
Serves 4-6

¼ cup plain flour, for dusting
1 x 375g spelt butter puff pastry, thawed*
3 yellow peaches, thinly sliced
250g strawberries, hulled, halved
Zest and juice of 1 small lemon
1 ½ tbsp cornflour or tapioca flour
1 tsp cinnamon
1/3 cup coconut sugar
1 free-range egg, lightly beaten
¼ cup almond meal
2 tablespoons blanched almonds, roughly chopped and toasted
To serve: Coconut yoghurt, small basil or mint leaves

Preheat oven to 200°C (180° fan-forced). Lightly dust pastry and bench with flour. Cut pastry log in half, push each half down then gently knead each half together to form a large ball. Transfer pastry to a large piece of baking paper, sprinkle the dough with flour and using the heel of your hand push the dough out to form a circle that is approximately 5mm thick and 35cm across. Use the paper to pick up the pastry and transfer to a large baking tray. Combine the peaches, strawberries, lemon zest and juice, cornflour/tapioca, cinnamon and 3 tablespoons of the sugar in a large bowl and gently mix to combine. Leaving a 4 cm edge prick the base of the pastry all over with a fork, brush with a little of the egg mixture and sprinkle over the almond meal. Spoon the fruit mixture over the centre of the pastry. Roughly pleat the 4cm edge to create a border. Brush the pastry with egg mixture and sprinkle with remaining sugar. Bake for 35-40 minutes or until pastry is golden brown and the filling is bubbling lightly. Set aside to cool for 5 minutes before slicing. Sprinkle with toasted almonds (if using). Top with basil or mint leaves and serve with coconut yoghurt.

* We used Careme spelt butter buff pastry – any puff pastry will work in this recipe.