Galettes cook so well in a wood fired oven- the dry heat makes for incredible pastry and this peach and blueberry filling is a beautiful use of seasonal summer produce.
For the Pastry
- 160g Plain Flour,
- 15g Caster Sugar,
- Pinch of salt,
- 110g Unsalted Butter, diced,
- 70ml Ice cold water
For the Filling
- 1 Peach, cut into segments
- 12 Blueberries
- ½ Tsp Plain flour
- ½ Tsp Demerara sugar
- Dash of vanilla essence
- 1 Tsp Ground Almonds
For this recipe you will need your oven at around 200°c.
To make the pastry, start by putting the flour, salt, sugar and diced butter in a blender and pulse until you have a crumb like consistency.
Gradually add the cold water until a dough is formed. Cling film, and leave in the fridge for 2 hours and up to 3 days.
When ready to bake, roll out the pastry on a well floured surface into a 10 inch circle and toss all the filling ingredients in a bowl and fan the peaches and blueberries in the centre.
Fold the edge of the dough over up to the filling, and cook on the deck of the oven with the door on for 30-40 minutes.
Are you interested in our wood fired ovens? Head over to our product pages for more information.