With summer approaching, so is peach pie season! And This lovely peach lavender galette tastes just like pie, but much easier and faster to make. If you’ve never had a galette before, it is just a rolled out buttery dough filled with fruit, vegetables (or anything else your heart desires). The edges are folded over the filling to prevent spilling, and baked on a sheet.
I made this galette low in sugar, so it’s perfect for a hot summer’s day. But if you have children (or a very sweet tooth), this peach lavender galette also goes very well with a scoop of ice cream.
I sprinkled rolled oats over the dough for extra fibre and nutrients like protein and iron. If you don’t like oats, you could sprinkle with sugar, almond flakes, toasted sesame seeds or just brush with beaten egg and don’t sprinkle with anything.
If you have extra peaches and don’t know what to do with them, prepare this galette. Freeze it and bake it from frozen when you feel like having a little treat.
It is also possible to make this galette gluten free. Just replace the all-purpose flour with oat flour. However, the dough becomes extremely crumbly and delicate. I have done it once, but lots of cracks form when rolling the dough. Once baked it also very crumbly and difficult to cut into small slices. However, it takes delicious and it’s high in protein, fibre and iron. If you can’t have gluten or want the extra nutrients, it is worth the extra work.
If you’re looking for a galette recipe without any oat flour, check out this Prosciutto and Fig Galette made entirely with all-purpose flour.
However, if you’re looking for a galette recipe made entirely with oat flour, check out this Gluten Free Blackberry Pistachio Galette.
See more galette recipes here.
And lastly, this is how to make the the peach lavender galette:
Peach Lavender Galette
Ingredients
For the pastry:
- ½ cup (50 g/ 1 ¾ oz.) oat flour
- ½ cup (75 g/ 2 ½ oz.) all-purpose flour
- 1 stick (115 g/ 4 oz.) unsalted butter, cold and finely diced
- 1⁄4 cup (25 g/ 1 oz.) rolled oats
- 1 tbsp. granulated sugar
- 1 tbsp. culinary lavender, crushed
- 2 tbsp. water, ice-cold
- pinch of salt
- 2-3 tbsp. oat flour for dusting the work surface
For the filling:
- 4-5 peaches, sliced
- 1⁄4 cup (50 g/ 1 ¾ oz.) granulated sugar
- 2 tbsp. unsalted butter, softened
- 1 tsp. culinary lavender
- 1 egg, lightly beaten for brushing the pastry
Instructions
For the pastry:
- In a bowl whisk the all-purpose flour, oat flour, sugar and salt.
- Add the cold butter cubes to the flour bowl. Rub the butter with the flour between your fingertips until the dough reaches a crumbly consistency. Add the crushed lavender, and the 2 tbsp. ice-cold water and incorporate into the dough until it comes together (if needed, add one more tbsp. ice-cold water). Do not over-work the dough to avoid warming the butter and changing the dough texture. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate at least one hour. The dough can be kept in the fridge overnight if you want to make it ahead.
- Take the dough out of the fridge and let it sit at room temperature for 15 minutes. Transfer the dough on a lightly floured work surface. Gently press out the dough with your hands. Sprinkle oat flakes onto the dough and roll it into a circle of approx. 25 cm (10 inch) diameter. Place the rolled-out dough onto a baking tray lined with parchment paper, with the oat flakes side facing down.
For the filling:
- Spread the softened butter over the dough, leaving 4 cm (1 ½ inches) from the edges free (to be folded later). Sprinkle half of the sugar (⅛ cup) over the spread-out butter. Arrange peach slices on top of the sugar. Fold the dough edges, and place the tray with the galette in the fridge for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Take the tray from the fridge, brush the pastry edges with the lightly beaten egg, and sprinkle the other half of the granulated sugar and the 1 tsp lavender.
- Place the cold galette directly into the preheated oven and bake for one hour, until the edges are lightly golden.
- Once baked, let the galette cool in the tray for 15 minutes.
