Peach, Rosemary and Lime Galette

Dessert

Dad used to serve this dessert in the family restaurant and my brothers and I were always happy to eat the leftovers after the weekend. I love to make this dessert whenever I have friends over for dinner. It is delicious...

Serving size

4

Difficulty

Easy

Ingredients

— 1 puff pastry sheet — 2 limes — 80g caster sugar — 2 large peaches — 2 large sprigs rosemary — 250g crème fraiche — 10g butter — 1 egg — ¼ tsp cornflour

Cooking Time

30 min

Intensity

–

Allergens

Gluten, Dairy, Eggs

Method

1. Start by preheating the oven to 200°C.

2. Stone and cut the peaches into 0.5cm thick slices.

3. Juice the 2 limes and mix with 60g of the sugar in a large bowl. Then add the peaches, lime peel and sprigs of rosemary. Stir and set aside to soften for approximately 1-2 hours.

4. Place a sieve over a small saucepan and begin to strain the peaches. Discard the rosemary and lime peel, leaving you with approximately 60ml of peach syrup. Set this aside.

5. Mix the grated zest of one lime with one teaspoon of sugar into the crème fraiche and refrigerate until ready to serve – this accompanies the galette beautifully.

6. Roll out the puff pastry into the shape of your baking tin. Line the tin with baking paper and place the puff pastry in it.

7. Arrange the strained peaches into the middle of the pastry, leaving a clear 6cm border around the edge. Fold the rim up and over the peaches and place some butter over the exposed peaches. 8. Brush the pastry all over with beaten egg, and then sprinkle the remaining sugar evenly over the pastry.

9. Place into the oven for around 15 minutes and while the galette is baking, whisk the cornflour into the reserved peach syrup and simmer over a medium-high heat until it reaches a thick consistency, then remove the galette from the oven and pour the peach syrup over the peaches.

10. Sprinkle the rosemary leaves on top and place the galette back into the oven to continue baking for another 20 minutes.

11. Remove from the oven and allow to cool slightly. Serve with a bowl of the lime crème fraiche on the side. Enjoy.