Wholemeal flour peach galette

Name: Wholemeal flour peach galette
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: about 22 - 25 round galette
Cuisine: vegetarian
Ingredients: 120 g wholemeal flour; 60 g all-purpose flour; 100 g cold butter; 2 tbsp (or more) brown sugar; 1 pinch ofa salt; 1 tsp ground ginger or cinnamon; 5 tbsp cold water; 2 peaches; 2 tbsp (or less) brown sugar; 2 tbsp (or less) corn or potato starch; 0.5 tsp ground ginger or cinnamon; 100 g (or more) orange marmalade

12-11-2018 / B S / No Comments / Pies

easy pie ginger quick pie summer desserts wholemeal flour

In the summer period this wholemeal flour peach galette is a must in our home. An union between the sweetness of the peach , deep flavor of whole wheat flour trapped in a crispy pastry, and the hint of spice coming from the ground ginger. Try it still warm with a scoop of vanilla ice cream.

Wholemeal flour peach galette

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: sweets and desserts

Cuisine: vegetarian

Servings: about 22 - 25 round galette

Wholemeal flour peach galette

Wholemeal flour peach galette - easy peach and ginger pie with wholemeal flour crust.

Ingredients

120 g wholemeal flour
60 g all-purpose flour
100 g cold butter
2 tbsp (or more) brown sugar
1 pinch ofa salt
1 tsp ground ginger or cinnamon
5 tbsp cold water
2 peaches
2 tbsp (or less) brown sugar
2 tbsp (or less) corn or potato starch
0.5 tsp ground ginger or cinnamon
100 g (or more) orange marmalade

Instructions below.
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Notes

30 minutes waiting time.

Instructions: Wholemeal flour peach galette

In a bowl pour two flours, add a pinch of salt, brown sugar, ground ginger (or cinnamon) and the cold butter cut into small pieces.

Using a fork or your fingertips crumble the butter with the flour until it becomes like sand.

Add the cold water, stir and knead briefly. Make a ball of dough. Wrap the ball in plastic wrap and let rest in refrigerator for at least half an hour.

Prepare the peaches. Peel them, remove the seed and cut into wedges. Place the pieces of fruit in a bowl and sprinkle with sugar, potato starch, and more ginger. Stir gently to completely cover the fruit.

Take the dough from the refrigerator and place it on a layer of baking paper. Using a rolling pin (and the plastic wrap that you used before) roll out the dough directly on baking paper up to a thickness of about 4/5 mm. Arrange the slices of peaches on the center of the pastry, leaving a 3/4 cm edge.