In the summer period this wholemeal peach galette is a Must in my home. An union between the sweetness of the peache , deep flavor of whole wheat flour trapped in a crispy pastry, and the hint of spiciness coming from the ground ginger. Try it still warm with a scoop of vanilla ice cream.
Instructions: Wholemeal flour peach galette
In a bowl pour the 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.
Using th baking paper fold the edges of the pastry towards the center, creating a border. Bake in a preheated oven at 180° for 45 minutes.
Prepare the glaze by dissolving the jam with a few tablespoons of water at low heat.
When the galette is ready spread with orange marmalade glaze and allow to cool slightly before serving.
lot of love. B.