Peach & raspberry galette

Name: Peach & raspberry galette
Ingredients: 200 g plain flour, plus extra for dusting; 100 g spelt flour; 1 tsp sea salt; 250 g cold unsaited butter, cut into small cubes; 75 ml cold water; 6 lemon verbena leaves (optional but very good); 20 g caster sugar; 20 g caster sugar; 400 g peaches, stoned and cut into wedges; 300 g raspberries; 1 tsp ground cinnamon; ½ tsp ground cloves; 80 g ground almonds; Egg wash (1 lightly beaten egg, loosened with a little milk); Egg wash (1 lightly beaten egg, loosened with a little milk); Egg wash (1 lightly beaten egg, loosened with a little milk); 10 g demerara sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

One of those fabulously adaptable, rough-and-ready puddings that allows the fruit’s natural sweetness to dominate rather than the sugar. I can also recommend the following combinations: nectarine and wineberry; plum and apple; strawberry and blueberry. The pastry freezes brilliantly too.

Ingredients

For the pastry

200 g plain flour, plus extra for dusting
100 g spelt flour
1

Dessert
Vegetarian
September
Summer
July
August

Method

For the pastry, put the flours, salt and sugar in a food processor and pulse for a moment. Add the butter and whiz briefly until the mixture resembles breadcrumbs. With the motor running, add the water, processing until the dough just holds together; you may not need all of it. Take out and flatten slightly into a disc. Wrap in cling film and refrigerate for at least an hour.

For the fi