Peach & raspberry galette.
Cook time: 25 mins | Prep time: 15 mins | Serves: 2
Ingredients.
1 x sheet of puff pastry (gluten-free) Bought from coles (coles brand)
3 teaspoons of orange marmalade
1 peach, sliced thinly into round slices
4 fresh raspberries
1 x 400g tin of coconut cream
Garnish Thyme sprigs/leaves
Extra raspberries to serve
Method.
1. Start the day before, place the coconut cream tin in the fridge.
2. Take out a sheet of pastry. Preheat the oven to 180°C fan forced (350°F). Get a 10cm cutter. Cut two circles, then with a sharp knife cut out a 0.5cm ring around the outside of your cut-out shape and place it on top of your pastry circle. This will give you a border to hold the fruit in. Place the pastry round onto the lined baking tray.
3. Place 1 teaspoon of marmalade on the base of each circle. Spread with the back of the spoon. Thinly slice the peach and evenly distribute slices on each pastry base.
4. Place on a lined baking tray and bake for 20 minutes then take out of the oven. With the last teaspoon of marmalade, warm for 20 seconds in the microwave and brush over warm galettes.
5. Halve the raspberries and place them evenly on each galette. Get the coconut cream tin and with a teaspoon shave the top of the tin and place it on galettes. Serve with some thyme leaves on top.
