Peach and Raspberry Galette Recipe

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serves: 6

Taken from A Year at Otter Farm by Mark Diacono (£25, Bloomsbury)


  • For the pastry:
  • 200g plain flour, plus extra for dusting
  • 100g spelt flour
  • 1tsp sea salt
  • 45g caster sugar
  • 250g cold unsalted butter, cut into small cubes
  • 75ml cold water
  • For the filling:
  • 6 lemon verbena leaves (optional, but very good)
  • 20g caster sugar
  • 400g peaches, stoned and cut into wedges
  • 300g raspberries
  • 1tsp ground cinnamon
  • ½tsp ground cloves
  • 80g ground almonds
  • To finish:
  • Egg wash (1 lightly beaten egg, loosened with a little milk)
  • 10g demerara sugar


  • For the pastry, put the flours, salt and sugar in a food processor and pulse for a moment. Add the butter and whiz briefly until the mixture resembles breadcrumbs. With the motor running, add the water, processing until the dough just holds together; you may not need all of it. Take out and flatten slightly into a disc. Wrap in cling film and refrigerate for at least an hour

  • For the filling, zap the melon verbena leaves, if using, with 10g of the caster sugar in a coffee grinder to a fine powder

  • Gently combine the peaches and raspberries with the ground spices and verbena sugar or 10g plain sugar. Warm the remaining 10g sugar with 2tsp water until dissolved to make a syrup

  • Line a baking sheet with baking parchment. Roll the pastry out on a lightly floured surface to a rough circle, 5mm thick, and lay on the baking sheet

  • Sprinkle with the ground almonds over the pastry, leaving a 6-7cm clear border. Lay the peaches on top and dot with half the raspberries. Fold the edges of the dough in over the edge of the fruit, roughly pleating them as you go

  • Rest in the fridge for an hour or so before cooking if possible, to help the galette retain its shape during cooking. Preheat the oven to 170C/gas mark 3

  • Brush the pastry with the egg wash and spinkle with the demerara sugar. Brush the fruit with half of the syrup. Bake in the centre of the oven for 20 minutes. Take the galette out and scatter over the remaining raspberries. Brush the fruit with the rest of the syrup and bake for a further 15 minutes, or until the fruit is cooked and the pastry is lightly coloured

  • Allow the galette to stand for 15 minutes – the fruity flavours and spices will be much improved. Serve with yoghurt or double cream

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