PEACH & THYME GALETTE on a rye flour base
Galettes are wonderful things – you can fill them up with almost anything, sweet or savoury, and it will most probably taste amazing.
I opted for the infallible flavour combination or peaches and thyme – mainly because I was drowning in ripe peaches, but also because it is one of my all time favourites. The thyme adds the nicest herbal note to the galette – absolutely beautiful.
250 ml all-purpose flour
125 ml light or dark rye flour
1 tsp salt
1,5 tbsp fine grain (castor) sugar
125g cold butter/margarine, cubed
60-90 ml ice cold water
4-5 medium sized peaches, medium ripeness
4 tbsp sugar
1 tbsp cornflour
20g butter/margarine, cut into small cubes
pinch of cinnamon
handful of thyme, leaves only
Preheat oven to 200C.
To make the base, add the flours and castor sugar into a food processor and pulse to combine. Place the cubed cold butter on top and pulse a couple of times until the mixture has pea-sized pieces of butter. Slowly add the water while the machine is working until the dough comes together. Remove from processor and place in cling wrap and into the fridge for 30 minutes.
Cut the peaches into half-inch wedges and place in a bowl with the sugar, cinnamon, cornflour and thyme. Mix well.
When the dough is chilled, roll it out into a round shape. Place the peaches in the middle, squeezing out the excess liquid. Wrap the edges of the dough around the peaches. Dot the peaches with small cubes of butter/margarine and place in the oven for 45 minutes or until the crust is brown and the fruit soft. Cool completely before slicing. Enjoy!