The combination of peaches and raspberries is one made in heaven. Who could resist this time honoured pairing of nectar sweet peaches and acidic raspberries – I certainly cannot!
A galette is the ideal friendly tart to finish a stunning summer meal. Thrown together in minutes, with minimal ingredients and suitable for all (use gluten-free pastry if you need). The rustic appearance only enhances the whole look – I can just picture one sitting on a table in an orchard in Provence. Dreaming again…
Peach Melba Galette (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes 1 tart
- 3 peaches, skinned and sliced
- 1 tsp lemon juice
- 1 tbsp caster sugar
- 1/2 cinnamon stick, broken in half (optional)
- 1/2 cup raspberries
- 1/2 pack ready made short crust pastry (JusRol original is dairyfree)
- 1 tbsp Demerara sugar (or whatever sugar you have to hand)
– Mix together the peach slices, caster sugar and lemon juice and set aside
– Preheat the oven to 220 degrees centigrade/425 Fahrenheit
– Roll out the pastry into a rough circle
– Pile the peaches into the middle (leaving a 5cm/2 inch border), reserving the juice
– Dot over half the raspberries and scatter on the broken cinnamon stick (if using)
– Fold the edges of the pastry, up and over the filling, crimping any excesses
– Brush the pastry with the fruit juices from the peaches, then pour the rest onto the fruit
– Sprinkle over the Demerara sugar
– Bake for 25 minutes, then turn the oven down to 190 degrees centigrade/375 Fahrenheit and continue to bake for another 25 minutes. Scatter over the rest of the raspberries and serve at room temperature with dairyfree ice cream.
It looks delicious
Thank you
It looks irresistible for sure!
🙂
looks so yumm!! 🙂