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This wonderful dessert my husband has made three times in the last couple of weeks out of peaches from our own peach tree. This is delicious and not too sweet, made all the better with sprouted flour and raspberries.

Peach Galette Recipe

Crust:
2 cups organic spelt sprouted flour
1/4 cup organic sugar (I like to use maple sugar)
1/4 tsp sea salt
3/4 cup cold butter, cubed
1 large egg, lightly beaten
2 to 3 TBSP cold water

Filling:
3 cups fresh organic peaches, sliced
1/2 pint fresh organic raspberries
1/4 cup brown sugar (maple sugar is good here too)
2 TBSP lemon juice
1 tsp arrowroot
1 pinch of sea salt
1 TBSP butter

Prepare the Crust:  In a food processor, add the flour, sugar and salt and pulse 4 or 5 times.  Add the butter cubes and process until the mixture resembles coarse meal, about 10 to 12 seconds.  Empty contents into a large mixing bowl and mix in the egg and water.  When the dough comes together in a ball, pat it into a disk shape.   You can wrap it up and store it in the fridge for up to 24 hours.

Roll out the dough to about 1/8 inch thickness, making an oval shape.  I recommend rolling out the crust on a piece of lightly floured parchment paper the size of your baking tray.  The dough tends to be a bit sticky, so use enough flour to keep it from sticking to your rolling pin.  Fold over about 1/2 inch all along the edge of the dough to make a ridge so the juices will not run off while baking.  Move the parchment paper with the dough onto the baking sheet.

Prepare the Filling:  First, preheat the oven to 350˚F.  In a mixing bowl combine all the filling ingredients except the butter.  Let it stand for at least 15 minutes, stirring 2 0r 3 times.  Strain the juice into a small saucepan an set aside.  Spread the peach mixture onto the prepared crust and then dot the surface with bits of butter.  Bake for 25 minutes or until it looks done.

While the galette is baking, heat the saucepan of juice over medium heat until it thickens, stirring occasionally.  Remove from the stove and set aside.

When the galette is done, let it cool enough to delicately remove the parchment paper and place on a platter.  It is rather delicate, so be careful.

Enjoy this pure summer bliss!

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