Peach Galette with Sour Cream Pastry

A sweet and tangy peach galette made withsour cream pastry and bright lemon notes – a perfectly rustic and free-form dessertfor any time you have fresh peaches.

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Course: Dessert

Cuisine: French, Western

Diet: Galette, Peaches, Sour cream pastry

Prep Time: 30

Cook Time: 45

Resting Time: 30

Total Time: 1 15

Servings: serves

Author: Eff | Food Daydreaming

Ingredients

For the Sour Cream Pastry

250 g all-purpose flour
190 g unsalted butter, cubed and chilled
2 teaspoons sugar
Pinch of salt
Zest from 1 lemon
125 ml full-fat sour cream

For the Peach Filling

4 peaches
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon corn flour
1 tablespoon fresh lemon thyme or thyme, optional but recommended
2 tablespoons lemon curd , plus 1 teaspoon extra
1 egg
Demerara sugar to sprinkle
Vanilla ice cream to serve, optional

Instructions

Start by making the sour cream pastry. To a food processor, add the flour and butter and pulse until fine crumbs form. Add the sugar, salt, lemon zest and sour cream, and pulse in short bursts until the dough comes together in little pebbles.
Turn the dough out onto a work surface and gently knead and pat until it comes together (see notes). Pat it into a flat rectangular parcel, cover in cling wrap and refrigerate for at least 30 minutes.
While the pastry is chilling, make the filling. Start by slicing the peaches into thin wedges. You want the peaches to be sliced thinly so that they bake at the same time as the crust; if they’re too thick, the pastry will be golden brown before the fruit has had a chance to soften and cook.
Combine the peaches with the sugar, lemon juice, corn flour (see notes) and lemon thyme or thyme, if using and mix well. Set aside.
Arrange the oven racks so you can use the middle one, and preheat the oven to 200°C. Place the empty baking tray you’ll be using to bake the galette on into the over to preheat.
Remove the pastry from the fridge and unwrap the top of it, keeping it over one side. Turn it, top down, onto some baking paper. Roll out the sour cream pastry between the cling film and the baking paper to an even, 5mm thickness. Remove the cling film but keep the pastry on the baking paper.
Spoon the lemon curd into the centre of the pastry and spread it around in a thin, even layer, making sure to keep a 5cm border around the edge. Add the peach filling and just a couple of tablespoons of any leftover juice (see note) on top of the lemon curd, still keeping that outer border.
Using the baking paper to help if needed, fold the edges of the pastry up and over the filling, overlapping and pleating the folds as you go around the galette. Gently tuck any peaches that may have escaped back into the pastry.
Whisk the egg with 1 tablespoon of water and brush the egg wash all over the folded parts of the pastry. Then sprinkle with demerara sugar.
Remove the baking tray from the oven and slide the parchment paper and galette onto the tray and return it to the oven. Bake for 40 to 45 minutes, or until the pastry is golden brown and cooked through and the peach filling is soft and bubbling.
Transfer the galette, still on the parchment paper, to a wire rack. Mix the extra teaspoon of lemon curd with a splash of water and then brush this all over the peaches for extra flavour and shine.
Allow the galette to cool to warm before serving with some ice cream.

Cook along with me

Notes

It helps to knead the sour cream pastry dough on a wooden board, or pastry slab, if you have one. If not, have a little bit of flour on hand to very lightly flour the work surface.
If you notice the pastry melting as you knead it, place it in the fridge for 5 minutes and then continue kneading and patting it together.
If you don’t have or don’t want to use corn flour, a little all-purpose flour can be substituted. Or you could even omit the lemon juice and flour completely if your peaches aren’t super juicy.
The amount of liquid the peaches will release when you make the filling is dependent on how ripe or watery they are. So when you add the peach filling to the sour cream pasty, don’t add more than a couple of tablespoons of liquid. This will ensure that you don’t end up with a soggy bottom galette!

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