Small Apple and Peach Galette / Mala rustikalna pita sa jabukom i breskvom

Autumn is officially here, but we can still enjoy some summer treats. And what does one do when you have a few sad pieces of random fruit lying around? Make a galette, of course! This easy desert can be whipped up in no time at all, so definitely try it out when you have some fruit that you want to use up.

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INGREDIENTS:

(Yields 1 small galette / 1.77 EUR)

For the dough:

1 and ½ cup all-purpose flour (0.10 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

3 tbsp cold butter (0.40 EUR)

¾ cup Greek yogurt (0.53 EUR)

For the filling:

1 large apple (0.27 EUR)

1 large peach (0.27 EUR)

2 tbsp sugar (0.01 EUR)

1 tbsp fresh lemon juice (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

3 tbsp milk for brushing the dough (0.02 EUR)

2 tbsp brown sugar (0.04 EUR)

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METHOD:

In a bowl, mix together flour, sugar and salt. Add in cubed cold butter and Greek yogurt, then work those into the flour with a fork until shabby dough forms. Using your hands, shape the dough into a disc. If needed, add a teaspoon or two of cold water, but it doesn’t matter if the dough is crumbly, as it will come together while it rests. Wrap the dough tightly in cling foil and refrigerate for an hour.

While the dough is resting, peel the apple and finely cube it together with your peach. I didn’t bother with peeling the peach, but you do you. Toss the cubed fruit with sugar, lemon juice and vanilla and allow it to sit a bit to release its juices.

When ready to bake, preheat the oven to 200°C and line a baking sheet with parchment paper. Roll the dough out thinly on a lightly floured work surface and transfer it to a prepared baking sheet. Dump the fruit with its juices in the center of the dough, leaving a few centimeters of empty edge all around. Fold the edges of dough over the fruit, then brush with milk. Sprinkle the dough and the fruit with brown sugar and bake everything for about 35-40 minutes, until crispy and golden brown. Allow the galette to rest for about 10 minutes before slicing and serving. It will be fantastic with a scoop of vanilla ice cream.

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Jesen nam je službeno stigla, ali to ne znači da ne možemo još malo uživati u ljetnim poslasticama. A što učiniti kada imate kod kuće par otužnih voćki? Napravite galettu, naravno! Ovaj jednostavni desert može se pripremiti za čas, a svakako ga isprobajte ako i vi imate neko voće koje gledate da potrošite.

SASTOJCI:

(Za 1 malu galettu / 13,16 kn)

Za tijesto:

1 i ½ šalica glatkog brašna (0,75 kn)

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

3 žlice hladnog maslaca (3,00 kn)

¾ šalice grčkog jogurta (4,00 kn)

Za nadjev:

1 velika jabuka (2,00 kn)

1 velika breskva (2,00 kn)

2 žlice šećera (0,10 kn)

1 žlica svježeg soka od limuna (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

3 žlice mlijeka za premazati tijesto (0,15 kn)

2 žlice smeđeg šećera (0,30 kn)

PRIPREMA:

U zdjeli pomiješajte brašno, šećer i sol. Dodajte hladni maslac narezan na kockice i grčki jogurt, pa ih viljuškom izradite u brašno dok se ne formira labavo tijesto. Rukama tijesto formirajte u disk, a prema potrebi dodajte žlicu-dvije hladne vode. Nema veze ako je tijesto grudasto i mrvi se jer će se sjediniti kako bude odmaralo. Tijesto čvrsto umotajte u prijanjajuću foliju pa ga stavite u hladnjak na sat vremena.

Dok tijesto odmara, ogulite i nasjeckajte na kockice jabuku i breskvu. Ako želite, breskvu također možete oguliti, ali meni se to nije dalo. Narezano voće pomiješajte sa šećerom, limunovim sokom i vanilijom, pa ga ostavite da malo odmori i pusti sokove.

Kada ste spremni za pečenje, pećnicu zagrijte na 200°C i protvan obložite papirom za pečenje. Tijesto tanko razvaljajte na lagano pobrašnjenoj radnoj plohi i preselite na pripremljeni protvan. Voće sa njegovim sokovima iskrenite na sredinu tijesta, s time da po rubu ostavite koji centimetar prazan. Rub tijesta presavinite preko voća pa ga još premažite mlijekom. Rub tijesta i voće posipajte šećerom, te sve pecite jedno 35-40 minuta dok galetta ne bude hrskava i zlatno-smeđa. Pustite ju da se ohladi kojih desetak minuta prije rezanja i posluživanja. Biti će odlična ako ju poslužite sa kuglicom sladoleda od vanilije.

Small Apple and Peach Galette / Mala rustikalna pita sa jabukom i breskvom

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