A Rustic and Crispy Galette with fresh peaches and a wholewheat and almond crust, topped with a cold scoop of Oppo Salted Caramel ice cream.
Wholewheat Peach Galette with Salted Caramel Ice Cream and Pecans
- 5 tbsp Ice Water (I melted 3 Ice Cubes for this)
- 1/2 tsp Rice Wine Vinegar
- 1/2 tsp Vanilla Extract
- 200g Self Raising Wholewheat Flour (Keep 40g aside)
- 25g ground almonds
- Pinch of salt
- 5 tbsp Light Brown Sugar divided
- 60g cold unsalted butter
- 1 1/2 tsp corn flour
- 4 small (firm) peaches sliced finely
- 2 tbsp maple syrup
- 1 tbsp honey
- 5-6 pecans chopped roughly
- To Decorate
- Lemon Thyme
- 1 scoop of Oppo Salted Caramel Ice Cream
Preheat oven to 200C/400f/Gas Mark 6 and Line a large tray with cling film. My tray is 32cm by 22cm
In a small bowl, combine the ice water, vinegar, vanilla and 40g of the Wholewheat flour. Stir with a fork to combine.
In a larger bowl, combine the remaining wholewheat flour, ground almonds, salt, half the brown sugar and butter. Mix using your hands as quick as you can until combined and bread crumb like. (Don’t handle the mixture too much!).
Combine the contents of both bowls and knead very gently until the dough comes together. Add more butter if the dough is too dry and more flour if it is too wet.
Press the dough into a round circle that measures roughly 10cm across and transfer gently onto the cling filmed tray. Cover the galette with more cling film and freeze for 15 minutes.
In a small bowl combine the remaining sugar and cornflour.
Remove the tray from the freezer and remove the cling film from the top and bottom of the galette.
Line the same tray with greaseproof paper and transfer the galette onto it.
Sprinkle half the cornflour mixture over the bottom of the galette.
Arrange the peaches over the top leaving 1/2 inch gap round the edges.
Fold the edges in and sprinkle the remaining corn flour mixture over the sides of the Galette.
Combine the honey and maple syrup in a small cup.
Use a pastry brush to brush over the peaches and all over the galette.
Put the tray in the oven and bake the galette for 35 minutes.
Top with pecans, lemon thyme and a scoop of Salted Caramel Ice Cream.