How many times have you fancied making something to treat yourself, your family or your friends but perhaps you were put off by thinking it could be too much work?
Well, for some sweet reason, this is not the case at all and whenever you fancy something nice, homemade and quick to make, a galette can be your perfect choice. Making a dessert doesn’t have to be anything complicated and laborious.
Choosing a healthier option for a galette.
A healthy dessert I was mentioning? Yes, puzzling and not so easy, right? Besides all the baking and thinking, staying on the healthier side could be that thought which may complicate things a little further. The solution is simple, it’s here. A galette is one of these really easy desserts to make and yes it is healthier than many desserts out there.
This galette does go a step or even two further into that because it contains no butter at all and is made with spelt flour rather than the usual -gain nothing from as I call it- white flour.
But, err what is galette ....fancy name, hey...?
Yes, it is French, very well guessed. Galette refers to a free-form pastry or pie. Instead of being baked in a pan, the edges are folded very simplistic and freely over the sweet or savoury filling making it look nice and rustic. They can vary in size from single to multiple servings.
The whole point is, to some degree that they are easier to prepare and really not fancy at all and in case you did not know, Italians make it too and it is known as crostata. Yummyerr!
Oh, these names! they make me salivate here like a hungry wolf. I have not had lunch today so please give me some credit here - I am going to have these lettuce little boats in a few minutes- just waiting for the shout - hubby was home today looking after me - how sweet?
Sweet or savoury...
I have chosen to put up the sweet version of a galette first, I have made it savoury many times and the filling can vary greatly depending on simply what you like or what you have in hand. It is as simple as that.
There are not that many recipes that you can make with peaches since those don’t hold very well in the oven. An opened pie like this is perfect as the fruit remains exposed and it doesn't mush up remaining not only tender and juicy but also pretty fresh looking too.
Bake the base before or ... not?
There is neither point nor need in pre-baking the base, instead, I've added that layer of jam that prevents the base from going soggy from the runny juices that the fruit may release.
The peaches will remain juicy and pretty firm and filling that’s neither runny nor dry. It does sound perfect, Right?
This is one more reason why I love this dessert a lot because there is no soggy base and no mushy fruit which is indeed a perfect outcome!
Yes, indeed the outcome is nothing short of glorious with that beautiful homemade spelt flour base and homemade jams. Yum, yum!
I have not put the jam recipes up yet but hold on tight as they’re on the way I have quite a few to share, cherry, kumquat, strawberry, apricot and tutti fruity jams so stay tuned.
Let's get galetting then and make this gorgeous open pie real since it is quite impressive in both looks and taste.
Read the recipe notes to find out about the little twist in this recipe.
Spelt flour, coconut, quince jam and peach homemade galette
For the crust:
- 500 g Spelt flour
- 250 ml double cream or milk lukewarm
- 80 g white organic flour
- 4 tablespoon desiccated coconut
- 10 g fresh or dry yeast
- ½ teaspoon Himalayan pink salt
- 4 teaspoon cane sugar
For the filling:
- 4 peaches
- 3 tablespoon quince jam homemade
- 3 tablespoon tutti fruity jam homemade
- 1 tablespoon tapioca flour (optional)
- 2 tablespoon cane sugar to sprinkle
- 1 small egg to egg wash (optional)
- To make the pie crust take a bowl out (a rather larger size) and put in the flour, the desiccated coconut and salt. Mix to homogenise and make a well in the middle.
- In a mug place the yeast, 1 teaspoon sugar and 50 ml lukewarm water. Stir until the yeast has dissolved and pour in the well. Set aside for 10 minutes.
- Meanwhile take out the jam or jams, wash the fruits and slice them or chop them into your desired size. I did both, sliced and chopped them. Placed the fruit in a bowl and just before using it if you want mix in the tapioca flour.
- Going back to the dough, add the milk or the double cream or butter milk, (whatever you want to use or have) to the flour (if using milk, warm it up slightly if you are using double cream or butter milk make sure this are at room temperature and not straight from the fridge).
- Using your hands and fingers combine the flour with the rest of the ingredients until you get a dense dough. If it is too dense for your liking add more liquid, one tablespoon at the time until you are happy with the dough viscosity. Cover and allow to rest for 10-15 min.
- Preheat the oven at 200°C or 400 F and line 2 oven trays (I used pizza trays) with parchment paper.
- Split the dough into two portions. Roll out each into a disk of approx 30 cm (12 in) in diameter and this does not have to have exact or even edges.
- Spoon the quince jam on to the center of the first disk and place ½ of the fresh peaches arranging them into your desired design. Repeat with the second but using the tutti-frutti jam.
- Sprinkle the sugar over the two pies and brush the dough with the egg wash.
- 10. Place the galettes on to the prepared trays and bake in the preheated oven for about 30-35 minutes rotating the pants halfway through the baking.
- 11. Serve warm or at the room temperature. They can be stored in the fridge for 3 to 4 days if they ever make it to the fridge. ?