Sweet Galette

 From time to time everyone of us have come across special moments, which we enjoy. What about baking or probably preparing a hearty stew or a pie, which recipe was received from mother or grandmother, or trying something new. It’s hard to explain, but there is something magical, sense of happiness and satisfaction, when I’m making dough for a pie, baking. I adore making pastry, especially when much time is not required to make it. Like short pastry, you need only four ingredients to get smooth, buttery pastry.Cherry-Peach Galette

Simple, but beautiful, always delicious, with apples or apricots, it’s all about Galette. I’m so excited that this crusty cake one day came into my life! I still remember my very first galette, it was sweet galette filled with mix of wild berries, and it’s turned out so tasty and delightful, that I couldn’t expect more. Since then I’ve experimented with various fillings, tried savory galettes too; and I’m sure now that it’s almost impossible to choose the favorite one, I love them all! My fellow-bloggers don’t drop back, just look at aromatic galette from Seana @cottagegrovehouse, I almost can feel sweet-smelling scent of apricots! Or another delicate grape galette from Suzanne @apuginthekitchen, it can be a great weekend brunch with a glass of crispy rosé!

A couple of weeks back I bought sweet cherries from Iran and was nearly to eat them all at once. 😀 I had in a fridge few cherries and peaches. So, all those goodies I put in galette on a bed of cottage cheese, and folded in rich nutty pastry! Yummilicious!

Sweet Galette

You can divide the pastry into 2 partss to make 2 small galettes with different filling
Walnut Short Pastry
170g/6oz all-purpose flour
120g/4.2oz butter
50g/2Tbsp walnuts, roasted and finely chopped
1/2 Tbsp caster sugar
a pinch of salt
50ml cold water
Put flour, sugar, salt, walnuts,  and butter in a big bowl. Rub ingredients together until breadcrumbs. Add water and mix until the dough is formed. Cover and refrigerate for 30 minutes. You can keep the pastry in a fridge up to 3 days.
Filling
2 peaches, cut into wedges
few cherries
100-200g soft cottage cheese/farm cheese/ricotta
50-70g brown/raw or white sugar
1 egg, yolk and white separated
1 Tbsp brown or demerara sugar
Method
For the filling, beat sugar with cottage cheese with a spoon or hand whisker, then add egg white and beat.
On a lightly floured table, roll out the pastry into 30cm/12inch circle.
Place cottage mixture in the middle of the pastry and spread evenly. Arrange peaches and cherries as desired. Sprinkle with some brown/demerara sugar. Brush pastry all over with egg yolk.
Bake in preheated 190C/370F oven for 45-50 minutes or until the pastry is golden.
Enjoy!

If you like peaches, have a look here to get the recipe of amazing cake!
Sweet Galette

52 Comments

  4. trixpin says:

    Another beautiful post with such vibrant colours! I love the idea of using walnuts in the pastry – I’ve done that once with a pear tart but never would have thought to combine it with cherries. Thank you so much!

    « Reply
      • trixpin says:

        You’re sweet to take an interest. It’s actually a savoury tart for a starter or light main, so I apologise if blue cheese isn’t your thing! It goes:

        Pastry:
        100g plain flour
        125g wholemeal flour
        75g roughly ground roasted walnuts
        100g butter
        salt
        1 egg
        Combine all ingredients.Roll out and line individual tartlet cases. Bake blind for 15 minutes.

        Filling:
        4 med-large onions, thinly sliced and slowly caramelised with butter, a little balsamic vinegar and sugar.
        3 firm dessert pears, peeled and poached in water until softened (15 mins).
        100g mascarpone mixed with 125g crumbled blue cheese.

        Line the cooked tartlet cases with the caramelised onions. Dot with spoonfuls of the mascarpone/blue cheese mix. Top with thinly sliced pear.
        Brush with melted butter and sprinkle over some fresh thyme leaves. Cook on 180C degrees for 15-20 minutes.

        To serve: sprinkle with walnuts, more thyme & some honey (if you want).

        I hope this is clear? I’ve been meaning to blog it for ages so I’ll try and get round to it!

      • milkandbun says:

        Thanks so much for sharing, Trix! I really appreciate it!<3 I'm so glad that tart is savory! Though it's a good and classic combination-cheese and pears, might,I will reduce the quantity of blue cheese))) I've tried it in salads, as a topping for crostini, and once I've made free-from tarts (but I used puff pastry).

  15. M says:

    This galette looks delicious and your description exquisite ! I’ve just made my first galette a couple of weeks ago, they are great!!

    « Reply
  16. Amanda says:

    This is so beautiful. I really love your use of walnuts. I also love that making pastry dough brings you joy. I’ve never made a gallette, but I think I’ll start with this one. Cherry season here is slowly giving way to plum and peach season so I think I’ll start with those. And I’ll use this recipe because I think the nutty flavor will really add to it. I really enjoy reading your posts and salivating over your photos. I’ll let you know when I make this!

    « Reply
    • milkandbun says:

      Galette is one of the easiest dessert, the pastry you can prepare 2-3 days ahead, and when needed just add plums or apples.. that’s all! Yumyum! I love your blog too, Amanda! 🙂

      « Reply
  21. thebrookcook says:

    I am obsessed with galettes- but my husband kept saying that he didn’t want me to make one… Well- made a plum galette last night & he LOVED it!! I knew it!! Your galette looks wonderful- so pretty!!

    « Reply

  26. Pingback: Leftovers wholemeal galette | milkandbun

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