CAYLIE CROSSLAND
Brown sugar and nutmeg peach galette
Time: 2 hrs Serves: 6
• 1¾ cups plain flour
• 2 tbs white sugar
• ¼ tsp baking powder
• ½ cup salted butter, cold, sliced
• 85g cream cheese, cold, sliced
• 1½ tsp apple cider vinegar
• 3½ tbs heavy cream
• 3 cups sliced peaches
• ¹⁄ ³ cup brown sugar
• 1 tsp nutmeg
1. Combine the flour, sugar and baking powder in a food processor bowl. Pulse a few times to combine.
2. Add the butter and cream cheese, 1 – 2 pieces at a time, pulsing a few times after each addition. Add the vinegar and cream and pulse until the mixture forms into a dough.
RECIPE COURTESY OF TRACI CROSSLAND( BAKERSTABLE. NET).
3. Lightly form the dough into a ball and place it on a piece of plastic wrap. Flatten it slightly and wrap it securely. Place the dough in the fridge for 30 minutes.
4. Remove the dough from the fridge, unwrap it and place it on a piece of lightly floured baking paper. Roll the dough into a 6mm-thick rectangle. Place the dough and paper on a baking sheet and set aside.
5. Preheat the oven to 180 ° C( 160 ° C fan-forced). Combine the peaches, brown sugar and nutmeg in a medium bowl and toss to combine.
6. Layer the peaches on the dough, leaving a 5cm edge around the peaches. Reserve any leftover liquid. Fold the edges in over the peaches and bake for 40 – 45 minutes.
7. Remove the galette from the oven and brush the reserved liquid over the crust and peaches. Return it to the oven and bake for 10 – 15 minutes or until the crust is golden.