Peach and Redcurrand Galette
Servings: 6
Fruit galettes called rustic tarts in French are as simple as garnishing a pie crust with fruits, folding the edges and baking. Briefly poach peaches. Make short pastry, rest and roll out (or use ready-made). Garnish with drained peaches and redcurrants. Fold all around, glaze with beaten egg and bake.
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Ingredients
Pie crust (or use ready-made)
- 250 gr flour
- 50 gr sugar
- 1 pinch salt
- 125 gr butter cold cubed
- 1 egg yolk
- 2 to 3 tablespoons cold water
Garnish
- 4 big white peaches or brugnons
- 1 stem verbena or mint, or a little bit of vanilla
- 2 tablespoons sugar
- 120 gr redcurrant 100 tart + 20 dressing
- water
- 1 beaten egg or cream
Instructions
If you prepare the pie crust
- Put the dry powders (flour, sugar and salt) + the cubed butter in the bowl of the food processor. Combine to obtain a slightly granular powder.
- Add the egg yolk, mix, then 2 tablespoons water, mix until the dough forms a ball. Add a third spoon of water only if necessary.
- Fold in plastic wrap and let it rest in the refrigerator for about 1 hour.
Poach peachs
- Peel peaches and cut quarters.
- Heat water with the verbena stem and the sugar. If you prefer, replace with mint or vanilla.
- When the syrup boils add peaches, let it simmer for 3 minutes, turn off the heat and let infuse 10 to 15 minutes then drain.
Prepare galette
- Preheat your oven to 180 °C.
- Roll out pie crust, it doesn’t matter if it is not completely round.
- Arrange the drained peaches leaving 2 cm all around. Add redcurrant here and there.
- Fold the edges over fruits. Glaze the folded edges of dough with the beaten egg (or you may use cream).
Bake and dress
- Bake for about 30 minutes, until the dough is cooked (variable time depending on the thickness of the dough).
- Dress by adding fresh redcurrants when the tart has cooled down, before serving.