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Peach galette with hazelnut flour

Ingredients:

-  150g flour
-  70 g hazelnut flour
-   120 g butter
-  55 g sugar
-   2 tabelspoon pomegranate balsamic vinegar
-  1 tablespoon flour and 1 tablespoon sugar for the filling
-  5 pieces of peach
-  150g flour
-   2 tabelspoon pomegranate balsamic vinegar
-  55 g sugar
-   120 g butter
-  5 pieces of peach
-  1 tablespoon flour and 1 tablespoon sugar for the filling
-  70 g hazelnut flour
-  150g flour
-  55 g sugar
-  5 pieces of peach
-  70 g hazelnut flour
-   2 tabelspoon pomegranate balsamic vinegar
-   120 g butter
-  1 tablespoon flour and 1 tablespoon sugar for the filling

Crumble the butter with the flour, then add 55 g of sugar, 2 tbsp. cold water and 1 tbsp. kof pomegranate balsamic vinegar make a sough of it. Once the dough has formed, place it in the refrigerator for 2 hours.

For the filling, slice 5 peaches and spin the 1 tbsp. flour, 1 tbsp. pomegranate vinegar and 1 tbsp. sugar together. (you can also mix in some chopped sage leaf)

Roll out the dough taken out of the fridge on greaseproof paper, place it to a baking tray on a baking sheet, then smooth 1 heaped tablespoon of almond cream on top. Place the peach slices aesthetically on it, and a few grains of blackberries if you have those at home. Fold up the edge of the dough to enclose the delicacies.

In a 180 degree oven, with fan forced, the galette is ready in 30 minutes.