A galette, or crostata, is basically speaking, a rustic open tart. It's a peony team favourite to share with friends and loved ones. It celebrates seasonality and is very forgiving. Enjoy this full-proof recipe, perfect for a Christmas dessert or afternoon treat. Below Kendell wears our Strapless Maxi Dress in Rose.
For the pastry:
250g plain flour
Pinch of fine sea salt
180g chilled unsalted butter (cut into cubes)
1 tablespoon white vinegar
2-3 tablespoons iced water
1 egg yolk
1 tablespoon raw sugar
For the filling:
3 nectarines or peaches
250g of strawberries
250g of blueberries
2 tablespoons of caster sugar
Oven temperature: 200˚C
Time: 35 - 40 minutes
Mix the flour, sugar and salt together in a big bowl.
Then add butter into the bowl and rub it in with your fingertips. Add in the vinegar.
Depending on how it comes together, continue to combine and add one tbsp of cold water at a time to just bring the dough together.
We've used a KitchenAid Stand Mixer with a pastry beater attachment to bring the dough together.
Place the dough in between two pieces of baking paper. Roll the dough into a large ovular shape, about 5mm thick. Be mindful of the oven tray/dish you are using.
Chill in the refrigerator for at least 1 hour. Allow the pastry to rest out of the fridge for 10 minutes.
Arrange the fruit in any fashion leaving a border of pastry. Sprinkle the caster sugar evenly over the fruit. Fold in the border of pastry over the fruit and pat/pinch the edges to make sure none of the juices can escape. (Ours did a little, oops!).
Brush the pastry with an egg yolk wash and sprinkle 1 tablespoon of raw sugar around the edges of the galette.
Bake for 35-40 minutes or until golden on the crust.