Ingredients
Scale
FOR THE DOUGH:
- 135 g (4.8 oz) whole wheat flour or white all-purpose flour
- 25 g (0.9 oz) almond flour; if you don’t have it, replace it with 40 g (1.4 oz) all-purpose white flour
- 80 g (2.8 oz) cold butter, cut into small squares
- 1/4 teaspoon salt
- 2 teaspoons granulated sugar
- 5 tablespoons cold water
- 1/2 teaspoon white vinegar (optional)
- 1/2 teaspoon vanilla extract
FOR THE FILLING:
- 4 large peaches
- 1 1/2 teaspoons cornstarch
- 2 tablespoons peach jam
- 1 tablespoon honey
- Thyme leaves (optional)
- 1 tablespoon granulated sugar
Instructions
- In a mixer or food processor, prepare the dough, combine the flours, sugar and salt.
- Then add the cold butter in small pieces. Unify a little bit.
- Immediately add the cold water, vanilla extract and vinegar if you can use it.
- You should not knead, you just have to bring the dough together well.
- Then form a ball and wrap in plastic wrap.
- Put in the refrigerator for 30 minutes.
- Preheat to 350°F (180°C).
- Once refrigerated, roll out the dough to 3mm and form it into a circle, it doesn’t have to be perfect.
- Place the stretched dough on parchment paper, then place it on an oven tray.
- For the filling, peel the peaches and cut them into wedges.
- Spread the cornstarch over the dough, this will help when the peaches release their juice during cooking.
- Arrange the peaches as seen in the photos or however you like. But be careful, you must leave the edges of the dough free so you can fold it inwards later.
- Mix the jam with the honey, put in the microwave for 20 seconds.
- Then with this mixture brush the peaches.
- Fold the dough inwards on the sides, as seen in the photos.
- Spread granulated sugar over the edges.
- Put in the oven for 35 minutes.
- Once ready, place thyme leaves if you like.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Doughs and breads
- Method: Oven
Keywords: Galette, peach, thyme