Peach Galette ©

 

 

 

Peaches are wonderful just as they are, ripe juicy and full of summer and it is very difficult to improve on them!

In my opinion once you cook peaches, a lot is lost and they then fall into the category of ‘tinned’ peaches, which

are not at all the same thing.

My recipe for “Peaches and Greek Yogurt,” is delicious, because no cooking is involved, but

in these instances we must always look to the French to be sure of finding an exception to the rule!

Long long ago a wonderful French family visited us and they did nothing but produce wonderful meals using all

the local Greek produce. “Vive La France, vive Les Vacance!”

This is one of the recipes they made and although I was very young, I still remember it to this day!

This is for Gabrielle, with much love. The Canadian Maple Sugar is delicious, thank you again. xxx

 

Easy

 

3 Persons

 

Oven Temp 200.C for 20-30 minutes

 

Ingredients

3 sheets Filo pastry folded in half to make 6 in total

2 large perfectly ripe summer peaches

A sprinkling of sugar or “Canadian Maple Sugar,” if available!

50 g butter

Home made apricot jam for glazing

A squeeze of lemon juice

A few grates of lemon or lime zest

Flowers to decorate

Accompaniment:  vanilla ice cream or cream or clotted cream!

 

Method

Pre-heat oven 200. C.

1. Melt butter in small saucepan and have pastry brush ready.

2. Unravel your Filo pastry and put to one side three sheets.( Put rest away. ) Fold your three sheets in half and using a suitable round, 22 cm in diameter, cut round with scissors and quickly butter the layers before they dry out, starting from the bottom one and adding the layers one by one. See pictures.

3. Peel and halve peaches, discard stone and slice thin slices onto a plate. Sprinkle with lemon/lime juice and a little zest. This will prevent the peaches from browning.

4. Arrange the peach slices overlapping onto your pastry, leaving 1 cm border. Once you have completed the outer round, repeat  a second round to fill the inside. See photograph. Butter peaches all over with melted butter.

5. Sprinkle  your peaches only, not the pastry, with sugar or if available, wonderful “Canadian Maple Sugar.” Important : With a sharp knife knock up the pastry, by gently knocking into the sides of the pastry to slightly separate the sheets of Filo all around the sides. Finally brush with apricot jam to glaze your “Galette.”

6. Place in middle of oven and cook for 20-30 minutes to cook Filo pastry fully. If it becomes too brown on top cover with tinfoil and cook until Filo is really crispy.

7. Remove from oven and using a pastry brush, brush with melted apricot jam.

8. Using a large palette knife, run it under your “Galette,” then with the aid of the grease proof paper, slide the “Galette” onto your serving dish.

9. Decorate and serve warm along with vanilla ice cream, cream or clotted cream!

 

Choose wonderfully ripe summer peaches.

Place butter in saucepan and gently melt over a low heat.

Choose suitable baking tray and cover with a sheet of grease proof paper. Open your Filo and separate to one

side three sheet. Fold them in half and place your suitable round, 22 cm,  on top. Cut

round with a pair of scissors and quickly butter the sheets of Filo, using pastry brush.

Here I first buttered my baking tray and then I placed my sheet of grease proof paper on top and then the stack

of Filo circles.

Start buttering the sheets of Filo from the bottom upwards.

Peel peaches and slice wafer thin. Arrange overlapping in a circle, leaving 1 cm border and then repeat  the

same to fill the center.

Sprinkle with lemon/lime juice and zest.

Sprinkle peaches only, not pastry with sugar, or  Canadian Maple Sugar better still!

 

Place 3 tbs of apricot jam in a saucepan and melt. Using a pastry brush, brush apricot jam over peaches only,

not pastry.

Once cooked you can glaze again with a little apricot jam to make your “Galette” more shiny.

Using a large palette knife slide under pastry, to be sure it is not stuck to your g.p.p. and gently slide onto

serving dish with the help of your paper.

The layer of Filo underneath your “Galette” should be wafer thin.

Final result. Decorate with flowers and mint leaves.