Sugar-free Peach Galette

Last-minute sugar-free peach galette. Made with ingredients that were already in my cupboards. Easy peasy and delicious with apples too. Plus you'd never know there's no sugar in it.

I used pretty overripe donut peaches for this. The wrinkly kind, that probably no one would really want to eat. But as a galette, you'd never know what they looked like before. Plus these wrinkly peaches don't need your judgement! Stop food waste! 

What is a galette? A "fancy" French word for a flat cake or pie. They're easy to make because the key word here is RUSTIC. Put perfectionism on the shelf for this one. The more shaggy your edges and haphazard your filling, the more charming a galette you'll achieve.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles. 

Peach/Apple Galette (no sugar)

Makes dessert for 4-5 (depending on how large you like your slices)

Ingredients for the shortcrust pastry
110g flour
50g softened, salted butter (if you prefer using unsalted, just add a pinch of salt)
a few tsp water

Ingredients for the filling
5 donut peaches (about 2-3 normal peaches or use 2-3 sweet apples)
1 tsp flour
1/2 cinnamon
1/4 ground ginger

Ingredients for the syrup/glaze
2 tbsp maple syrup
juice from 1 lime or 1/2 lemon (whatever you have in the fridge/pantry)

First make shortcrust pastry. Add butter and flour to a large bowl. Rub in lightly with your fingertips, until the mixture is similar to fine breadcrumbs. Add a little water at a time until the dough is slightly shaggy, yet comes together. Roll into a round disc and leave to chill in the fridge for at least 30 minutes. 

Meanwhile, cut the peaches into slices. It can be helpful to cut them into 3 parts to take out the stone. Set aside.

Grab your dough out of the fridge and place on a sheet of baking paper. Use a rolling pin to shape into a rustic circle. Does not need to be perfect, that’s part of the charm! Sprinkle over the flour, cinnamon and ginger - you can also spread these out so they are somewhat even. These will help absorb any juices, so the crust has a better chance of getting properly baked through. Arrange your peaches, whichever way you fancy. Fold over the crust onto the peaches. For a less rustic look, you can tuck in or shape the frayed ends of the crust. Put back in the fridge for 20-30 more minutes to chill so the dough can harden again.

Meanwhile, preheat your oven to 200C and make your syrup for brushing over the galette. Mix maple syrup and citrus juice together in a bowl. You can also add vanilla essence now if you want. You can even omit the maple syrup and just use a little less citrus juice. The citrus will bring out the natural sweetness in the peaches. The more ripe your peaches, the less you’ll need the maple syrup or any other sweetening agent.

Take the chilled galette out of the fridge. Brush the peaches with about 1/3 of your syrup and citrus mixture. You don’t want to get the galette too wet at this point, so just brush lightly. Put in the oven and bake at 200C for about 30 minutes. After 30 minutes, brush your whole galette with the rest of the syrup and citrus mixture. Put back in the oven for another 10 or so minutes until beautifully brown. When done baking, let the galette cool for at least 10 minutes, preferably on a cooling rack, so the base has its last chance to harden.

Best served warm, plain, or with ice cream, whipped cream, sour cream or even Greek yogurt.


PS. New look! New sound! New fonts! I'm experimenting a little these days to match my YouTube videos to my website. Whaddaya think?! I'd LOVE to know! 

Music: DJ Quads, "A Bouquet of Roses"