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Carlota Fariña


First recipe since I come back from Formentera and this time I am updating the blog with this peach and pecans galette, recipe from a former French student I had. I wanted to prepare it for a long time just with the peaches and since you can find them only in summer, I decided to wait until now.

Due to the bad weather at my return from the Balearic islands, by the way not the typical in June,  I decided to turn on the oven to prepare this recipe. I had no excuse to bake this galette so I went to the greengrocer’s and bought 2 kilos of peaches. Obviously I did not need all of them, but the case is that I also wanted to make jam with them.

So, mid June and still turning on the oven! Although I have to recognize I don’t really care to use it in summer too. I hope you like this galette as much as me!


250 gr (2 cups) pastry flour

125 gr (½ cup) cold butter, diced + 3 knobs of butter for the top

30 ml (¼ cup) ice cold water

5 big peaches

2 tbsp icing sugar

1 egg + 1 beaten to brush the dough

1 tbsp whole milk

Two pinches of salt

Pecans to taste



Preheat oven to 170ºC (340ºF).

In a bowl combine the flour, butter, egg, icing sugar, salt and water. Mix well or use the KitchenAid for it if you have one at home. Cover with plastic wrap and refrigerate for at least one hour. Meanwhile cut the peaches into wedges and the pecans in small pieces.

Remove the dough from the fridge, divide in half and put it between two pieces of baking paper (as the dough is super buttery). Flatten it into a disk, 2 mm thick. Place the peaches and then the pecans on top leaving 2 inches at the edges. Fold dough up and over the sides of the peaches, working your way all the way around.

In a small bowl pour the milk and beaten egg and brush it over all visible dough. Add a few knobs of butter at the top of the peaches. Bake for 25 minutes and… buon appetito!



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