Wholemeal flour peach galette

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

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

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Prep Time 15

Cook Time 45

Total Time 1

Course sweets and desserts

Cuisine vegetarian

Servings round galette

Calories 222 kcal

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

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.
Using the 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.