In Carina’s Kitchen: Sugar-free Peach Galette (also delicious with apples) You might turn your nose up at these wrinkly, overripe peaches…. …but how would you ever know that they made this beautiful sugar-free peach galette? That’s what I thought – nothing wrong with these overripe peaches. Stop food waste! Let’s get started. In a large bowl, mix together 50g of softened, salted butter, and 110g plain flour. Lightly rub together with your fingers, until it resembles the texture of breadcrumbs. It should look kind of like this. You can also blitz this in a food processor to avoid mixing with your hands. Add 2-3 tbsp of water, a little at a time. It comes together very quickly, to avoid the dough getting too wet, just add a little at a time. Your pastry should wipe the sides of the bowl clean, like this. Shape into a rough disc. This shape makes it easier to roll out with a rolling pin. Refrigerate for at least 30 minutes. Wash your peaches well, then de-seed and slice them. It can help to cut the peaches into 3 or 4 parts so you can easily take out the stone. Hold your knife firmly, and rotate the peach to cut safely. Apples would also be delicious in this galette, instead of peaches. Just core the apples and slice. Peach skins can be very slippery, so be careful when slicing them. It can help nicking the skin of the peaches. Your knife will be able to slice through much easier. Set your sliced peaches aside and take your pastry out of the fridge. On a non-stick surface, for example baking paper, roll out your pastry to a circle. The dough, rolled out should have a 2-3mm thickness. Turn your parchment paper to make it easier to achieve a round shape. But remember this doesn’t need to be perfect. Jagged edges are just fine. Fix any large holes or rips by pinching the dough together. It doesn’t need to be a perfect circle. The rough edges help achieve a rustic look. Sprinkle 1 tsp of flour in the middle of the pastry. Leave a gap of 2-3 cm for the edges. Even it out with the back of your spoon. This is important, as it will soak up all the good juices and allow the shortcrust pastry to bake through. Sprinkle over 1/2 tsp cinnamon And 1/4 tsp ground ginger Now arrange your peach slices only over the flour. How you arrange them is up to you. You can get fancy and create a pattern, or just go full on for the rustic look and not worry to much about perfection. I’m pretty happy with the rustic look. Now turn over the edges of the pastry so it covers the peaches near the edge. You can tuck in some of the pastry under itself, for a slightly neater look. I’ve only done this in some places, so the edges are similar sizes. Make sure, as you go, that there are no holes in the sides, where the juices can leak through. Mend any cracks or potential leak-spots by pinching the dough together. Chill in the fridge for another 20-30 minutes. This will help your dough get a little firmer, reducing shrinkage, leaking and absorbing too much moisture. Now let’s make our syrup Grab a citrus fruit – lime or lemon will do, whatever you have on hand. Squeeze the juice of 1 lime or 1/2 a lemon into a small bowl. Add 2 tbsp of maple syrup. Mix well and taste it to see if the mixture is balanced. You can omit the syrup. The riper your fruit, the less it will need syrup. The citrus fruit will help bring out the natural sweetness of the fruit. Brush about 1/3 of the syrup over the peaches. Avoid the pastry, so it doesn’t burn. You don’t want to use too much yet, as you really want to give that pastry a chance to bake through. Bake in a preheated oven at 200C for 30 minutes. After 30 minutes, brush both the peaches and pastry with the rest of the syrup. Bake for another 10 minutes, until the pastry is gold brown. Be careful that your fruit doesn’t burn at this point, so keep an eye on it. Enjoy this beautiful, sugar-free galette plain, or with ice cream, whipped cream, sour cream or Greek yogurt. Enjoy and thank you for watching In Carina’s Kitchen. Don’t forget to subscribe, like and comment on this video!