Recently, I have been so baking-busy. My days have been flour filled with the usual repetitive processes of measuring, mixing and kneading. This may seem tiresome to some, but not for me. The fact that baking takes time is what I love most about it. Baking makes you work hard for it, and I’ve always loved that kind of bold attitude.
There is no better feeling than the unveiling of a perfect tart or pie, due to all the effort filled technical and time-consuming steps. The pies and tarts I love to make are surrounded with delicate decorated edges and perfect lattice tops.
However, sometimes I too tire of striving for baking perfection. It’s these times that the recipe for a classic galette comes in handy. There is no such thing as a perfect galette, as their nature is to be as rustic as possible. It’s this kind of imperfection that I find incredibly appealing.
For those ‘not into’ baking or simply those that concede defeat just by looking at the complex technique and steps in a recipe, then search no further this Peach and Ginger Spelt Galette with Almond Crumble is for you.
Galettes are essentially free-form pies. They still retain that same flaky, buttery and crisp pie-like crust; however they omit the hassle of moulding pie dough into a tin and remove the trouble of dealing with temperamental lattice tops and artful edges.
This Peach and Ginger Spelt Galette consists of a sweet, buttery and crisp pastry that enfolds a wreath of juicy roasted peaches within its pleated walls. The peaches are the heroine in this galette – they are first macerated with orange zest, brown sugar and ginger syrup. The filling is then layered upon a wonderful spelt base. This not only absorbs any stray juices, but provides a delicious flavour foil against the bold peach and ginger flavour.
I then topped the galette with an almond crumble. The crumble adds certain sweetness and complexity to the peaches and mellows out the bite of ginger. It highlights the flavour profile of the galette whilst adding a nutty texture and aroma. When the galette bakes, the peaches truly sing. The filling stays within the bounds of the crisp spelt crust and releases sweet juices that begin to thicken once the galette cools.
This Peach and Ginger Spelt Galette with Almond Crumble may be rustic on the outside, but within, it is perfect. Though the galette is just as delicious left plain and simple, I recommend that you do yourself a favour and dress it up with some extra ginger syrup and a generous scoop of vanilla bean ice cream. You will not be disappointed.
- 2 cups plain flour
- ½ cup spelt flour
- 2 teaspoons salt
- 2 tablespoons caster sugar
- 1 cup cold butter, cubed
- ½ cup cold water
- 8 large peaches, sliced
- ¼ cup caster sugar
- 1 tablespoon orange zest
- 75 ml of ginger syrup (see below)
- ¼ cup cold butter, cubed
- ½ cup plain flour
- 3 tablespoons caster sugar
- ½ teaspoon ground cinnamon
- ¼ cup slivered almonds
- 1 egg, whisked for egg wash
- Vanilla sugar to decorate
- For the spelt crust, combine flours, salt and caster sugar in the bowl of a food processor. Pulse to combine. Add the cubed cold butter. Process until the mixture resembles coarse meal with pea-sized beads (about 10 to 15 seconds). With the machine running, pour the cold water into the bowl in a steady stream. Process until the dough begins to just hold together. Turn the dough out onto a lightly floured piece of plastic wrap. Bring the dough together into a smooth ball, wrap and place in the refrigerator for at least an hour before using.
- While the dough is chilling, in a medium sized bowl combine the peaches, sugar, orange and ginger syrup. Toss to combine and set aside to infuse.
- To make the almond crumble, combine the cold cubed butter, flour, sugar and cinnamon in a food processor. Process to gently combine. Add the almonds and pulse for a further few seconds. The crumble should be textural retaining chunks from the slivered almonds.
- For assembly, remove the chilled dough from the fridge. Preheat an oven to 180 C (350 F) and line a baking sheet with non-stick baking paper. Dust a work surface lightly with flour and roll out the dough into a 30 cm circle, about 0.5 cm thick. Transfer the dough circle onto the baking sheet.
- In the center of the dough circle, gently layer the peach mixture - leaving a 5 cm border. Disperse the crumble around the border of the peaches and lightly sprinkle on top. Overlap and fold the dough over the mixture, overlapping where necessary and pressing gently to adhere the folds. Lightly wash the galette crust with the whisked egg and sprinkle with vanilla sugar. Any remaining juices from the peach and ginger syrup mixture can now be poured over the open face part of the galette.
- Transfer to the oven and bake for 45 minutes to 1 hour, or until the pie crust is golden and the peach juices are bubbling. Once finished, cool slightly and serve warm.
Ginger Syrup used can be purchased here or can be home-made.