Buckwheat & cereal peach galette (gluten free)
Is there anything that screams summer more than fresh peaches? I don't think so. And if you manage to turn on the oven during these hot days, this is what you can make with them: a buckwheat and cereal fruit galette!
It's the easiest thing ever, the dough comes together in minutes and even if it's not perfectly rounded or if you don't make a radial pattern with the peaches, it will always look beautiful.
Actually, the more rustic it looks, the merrier.
I spread some crushed Rice CHEX below the peaches to soak their juice and sprinkle some rolled oats on the crust for decoration, what do you think?
I think it's delicious and you should check out the recipe below!
--- DOUGH ---
1 medium egg
100g buckwheat flour
80g oat flour
30g rice flour*
70g granulated sugar*
40g vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
pinch od salt
--- FILLING ---
3 medium peaches
1 teaspoon cornstarch
2 Tablespoons apricot or peach jam
In a bowl whisk together with a fork sugar, oil, egg, vanilla extract and salt.
Add in buckwheat flour, oat flour and baking powder. Mix to combine.
Finally add in rice flour and knead with your hands until a ball of dough is formed! (It shouldn't be sticky any more)
Shape the dough into a flat disk, cover with plastic wrap and place it in the fridge to rest for an hour or even overnight.
Make the filling: wash, rinse and slice the peaches. Put them into a bowl with spices and cornstarch and mix with a spoon.
Preheat the oven to 350°F (180°C) and cover a baking tray with parchment paper.
Roll the dough with a rolling pin on top of the baking tray to get a circle of about 22 cm diameter and 4 mm thickness.
Spread 1 tablespoon of jam in the middle of the circle leaving a 4-5cm border all around and sprinkle some crumbled cereal (Rice CHEX) on top of that (this will help soak the moisture of fresh peaches, especially if the they are very ripe).
Spoon the fruit into the center of the dough (you can make a radial pattern with the peaches to make it extra cute!) and gently fold the the edges of the dough over the filling. Brush the crust edges with milk and sprinkle with rolled oats.
Bake for about 30 minutes or until the crust is golden brown.
As soon as it comes out of the oven brush the center with 1 tablespoon of jam to make it look shiny and taste delicious. Let it cool on the baking sheet for 10 minutes before slicing and serving.
The amount of rice flour can vary, just add flour until you get a ball of dough that doesn't stick to your fingers.
You can use brown sugar instead of granulated sugar, I wouldn't suggest using demerara sugar though.
If you don't have Rice CHEX you can also use crushed cornflakes, crispy rice cereal, rolled oats or crumbled cookies!
I've brushed the crust edges with milk but of course you can do an egg wash if you like it more.
I've adapted the recipe from here.
If you make it let me know! :)