Peach and Strawberry Galette

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    443
based on 1 ratings

A galette is an easy to make yet impressive dessert, in essence it is a simplified fruit tart. Semolina is the secret ingredient; a layer is added between the pastry and the fruit to soak up the moisture and ensure a crisp pastry base.

recipe updated Mar 14, 2024

Ingredients

  • Water icon
    Water
    2 tablespoons
  • Unsalted butter icon
    Unsalted butter
    130 g
  • Lemon icon
    Lemon
    ½
  • Fresh thyme icon
    Fresh thyme
    5 g
  • Peach icon
    Peach
    400 g
  • Strawberries icon
    Strawberries
    150 g
  • Egg icon
    Egg
    2
  • All purpose flour icon
    All purpose flour
    250 g
  • Icing sugar icon
    Icing sugar
    40 g
  • Salt icon
    Salt
    as needed
  • Honey icon
    Honey
    30 g
  • Demerara sugar icon
    Demerara sugar
    3 tablespoons
  • Semolina icon
    Semolina
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Food processor attachment
  • kCook icon Baking tray - large
  • kCook icon Large mixing bowl

Step preview

  1. Add the ingredients into a small bowl, beat with a fork and set aside
  2. Fit the Knife blade to the Food Processor attachment
  3. Add the ingredients into the attachment
  4. Pulse until the mixture resembles fine breadcrumbs with no lumps of butter
  5. While the machine is running, add the egg mixture
  6. Mix until the mixture comes together
  7. Transfer the dough to a work surface, shape into a circle and flatten
  8. Wrap the pastry in plastic wrap and chill in the fridge - 20 minutes
  9. Clean the Food Processor attachment and fit the slicing disc, setting 3/ Thick (4 mm)
  10. Slice the ingredients into the attachment and then transfer to a large bowl
  11. Add the ingredients into the large bowl, stir to combine and set aside
  12. Pre-heat an oven to 190ºC
  13. Line a baking tray with parchment paper
  14. Transfer the chilled pastry to a lightly floured work surface
  15. Roll out into a circle until 5mm thick
  16. Use an upturned bowl or plate about 24 cm in diameter to mark a rough circle outline to work to
  17. Cover the centre of the circle with semolina
  18. Arrange the sliced fruit in the centre of the pastry, leaving a 5-7cm border
  19. Working clockwise, fold the pastry inwards, making about 7-8 pleats as you work around the fruit
  20. Add the ingredients into a small bowl and stir to combine
  21. Brush the pastry with the egg wash and sprinkle with sugar
  22. Place the pastry on the baking tray
  23. Bake until golden brown – 25-30 minutes, 190ºC
  24. Remove from the oven and let cool - 10 minutes
  25. Serve
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