28 Nov Peach Galette
The dessert we are sharing with you is amazing on its own but If you want it to blow your mind, add a scoop of vanilla ice cream on a warm Peach Galette slice. Baking with Nectevia and Steviva Blend doesn't change the taste of the dessert, but reduces the calories and makes you feel guilt free.
In a bowl, add flour, salt, sugar whisk well.
Add butter and using a fork or your fingertips combine the mixture until it forms coarse crumbs.
Add water and gather to form a dough. Do not knead.
Shape the dough into a disk, cover with plastic wrap and refrigerate for 45 minutes to an hour.
In a bowl, add all the filling ingredients.
Mix well and keep aside.
Since the dough is very delicate, cut enough parchment paper to cover your baking tray.
Place the parchment paper on your working surface and dust with flour.
Place the dough on the parchment paper and roll out to 12-13-inch round shape.
If the dough is hard, then keep it out for 3 minutes and then roll.
Place the parchment paper with the dough in your baking tray.
Keep in the freezer for 3 minutes or in the fridge for 6 minutes.
Preheat oven to 375ºF.
Remove dough from freezer or fridge, pile the peaches in the center of the dough or arrange it the way you like but keep it 2.5 inches away from the edges.
Fold the dough edges, up and to the center do this clockwise.
Brush the edges with milk.
Bake the Galette for 30 to 40 minutes, or until the crust is golden brown.
Ingredients
Directions
In a bowl, add flour, salt, sugar whisk well.
Add butter and using a fork or your fingertips combine the mixture until it forms coarse crumbs.
Add water and gather to form a dough. Do not knead.
Shape the dough into a disk, cover with plastic wrap and refrigerate for 45 minutes to an hour.
In a bowl, add all the filling ingredients.
Mix well and keep aside.
Since the dough is very delicate, cut enough parchment paper to cover your baking tray.
Place the parchment paper on your working surface and dust with flour.
Place the dough on the parchment paper and roll out to 12-13-inch round shape.
If the dough is hard, then keep it out for 3 minutes and then roll.
Place the parchment paper with the dough in your baking tray.
Keep in the freezer for 3 minutes or in the fridge for 6 minutes.
Preheat oven to 375ºF.
Remove dough from freezer or fridge, pile the peaches in the center of the dough or arrange it the way you like but keep it 2.5 inches away from the edges.
Fold the dough edges, up and to the center do this clockwise.
Brush the edges with milk.
Bake the Galette for 30 to 40 minutes, or until the crust is golden brown.
