Fri, 1 July 2016
Chef Shane Smith was in the kitchen with this delicious recipe for an almond, peach and rasberry gallette.
Almond Peach & Raspberry Galette
(Makes 4)
Ingredients:
For the sweet pastry:
125g butter
125g caster sugar
1 egg
dash of vanilla essence
250g plain flour
For the frangipan:
65g butter
65g caster sugar
65g ground almonds
6g plain flour
1 egg
2 drops of almond essence
Garnish
2 fresh peaches
14 raspberries
Egg wash
Flaked almonds
Method:
1. For the sweet pastry, cream the butter and sugar until pale in colour.
2. Add the egg and vanilla essence.
3. Finally add the flour and mix.
4. Turn the dough onto a floured surface. Shape, wrap in cling film and chill.
5. For the frangipan, cream the butter and sugar until pale in colour and add the egg and almond essence.
6. Finally add the ground almonds and flour.
7. Mix and set aside.
8. Preheat the oven to 165°C
9. Roll the sweet pastry on a floured table and cut 4 discs (approx 17cm)
10. Place on a lined baking sheet. Spoon some of the frangipan mix in the centre (approx 50g) spread out leaving a border of 1 inch around the edge.
11. Layer some of the peaches and raspberries on top and gently fold the pastry over the fruit, pleating to hold in the fruit.
12. Egg wash and sprinkle with flaked almonds
13. Place in the centre of the oven and bake for 35-40 minutes until golden brown.
14. Serve warm or at room temperature
