Peach, Tomato & Feta Galette with Fennel Seeds & Sesame

Method

Pastry

In a large mixing bowl, combine the flour, salt and Parmigiano Reggiano.
Using the coarse side of a box grater, grate the cold butter directly into the flour mixture. Toss the butter shreds in the flour, gently pressing some into the mixture with your fingertips, while keeping most of the butter intact for flakiness.
Add the vinegar and water, gently pressing the dough together. The dough will be shaggy and messy at this stage.
Turn the dough onto a large piece of cling wrap. Press it into a square shape, then fold the dough in half. Rotate the dough and fold it again, repeating this process about 8 times. The dough will still appear rough, but this folding ensures a flaky result.
Tightly wrap the disk in the same cling wrap and pop it into the fridge either overnight or for a minimum of three hours. The minimum of three hours is crucial to allow the flour to hydrate, using it any earlier makes it incredibly difficult to roll out. The reason for this minimal hands on process is to keep the pastry flakey and ‘short’ so it's perfect crisp and airy.
Shape the dough into a square disk, wrap tightly and refrigerate for at least 3 hours (or overnight). This resting period is essential for the dough's hydration and ease of rolling. The dough can be refrigerated for up to 3 days or frozen for a few weeks.

Assembly

Pre heat your oven to 200°C/392°F.
In a small bowl, whisk together the egg and water for the egg wash, then set aside.
Remove the chilled pastry from the fridge. Keep it as cold as possible while working with it.
On a large sheet of baking paper, lightly sprinkle flour, and roll the pastry into a rough 30cm circle. It doesn't need to be perfect.
Transfer the pastry (along with the baking paper) onto a lined baking tray.
Brush the centre of the pastry with the egg wash to seal it from moisture.
Arrange the tomato slices, peach wedges, and feta in the centre, leaving a 7.5cm (3-inch) border around the edges.
Drizzle a little extra virgin olive oil over the filling and sprinkle with a pinch of Aleppo pepper or chili flakes to taste.
Fold the pastry edges over the filling, pleating as needed to create a rustic crust.
Brush the pastry edges with the remaining egg wash, then sprinkle the fennel seeds, sesame seeds, and sea salt over the entire galette, focusing on the crust.
Bake at 200°C/392°F for 35 minutes.
Remove from the oven and allow the galette to cool on the tray for at least 30 minutes before slicing.
Serve warm or at room temperature. Enjoy!

Top Tips

Pastry Tips for Flakiness: The key to a flaky pastry is keeping the butter cold throughout the process. Grating the butter into the flour helps to distribute it evenly without overworking the dough. Once grated, handle the dough as little as possible with your hands to prevent warming the butter.

The folding method used here is similar to laminating dough (like puff pastry), helping to create layers without the need for extensive rolling and folding.

Chilling the Dough: Allowing the dough to chill for at least 3 hours (or overnight) is crucial for the flour to fully hydrate and for the gluten to relax. This step makes rolling easier and ensures a tender, crisp crust.
If you’re in a hurry, you could make the pastry the night before or even freeze it for later use. When freezing, thaw the dough overnight in the fridge before using.

Draining Tomatoes: Tomatoes contain a lot of water, which can make the galette soggy if not properly prepared. By slicing and salting the tomatoes in advance, you encourage them to release excess water. Blotting them with paper towels further reduces moisture.

Rustic Appearance: Don’t worry about the galette being perfectly round or the edges looking flawless! The beauty of a galette is in its rustic charm—it’s meant to look homemade and organic, with folds that naturally occur as you pleat the dough.