People would tell me summer in Madrid is really hot, but as I live in a seriously hot and humid city in Mexico I never really believed them. Now we are almost in july and I´m starting to feel the heat. But, I will say it isn´t as bad, at least for now.
With the summer heat upon us all I feel like actually baking is something like this fresh, fruity and colorful galette.
This is crunchy, crisp, yet soft, citric and sweet.
This is the perfect sunday lunch dessert, with family and friends gathered. Plus it looks so good, galettes by themselves are just pretty.
- 1 1/4 C all purpouse flour
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 3.2 oz (90gr) butter cold and in cubes
- 2 tbsp vegetable shortening cold and in cubes
- 2 tbsp cold water
- 1/2 tsp white vinegar
- 2 peaches sliced
- 1 C fresh strawberries sliced
- 2 tbsp honey
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp rolled oats
- 1 egg
- 1 tbsp granulated sugar
- 2 tbsp almond slices
In a food processor place the flour, sugar and salt and process until combined. You can also do this by mixing with a fork or a dough blending tool.
Add in the butter and vegetable shortening and process until you get sand-like consistency (which you can also do using a fork, a dough blending tool or using the tips of your fingers).
After add in the cold water and the white vinegar and process (or combine with your hands) until a soft dough forms. Wrap this dough in plastic kitchen wrap and let it rest in the refrigerator for 30 min.
Place all the strawberries, peaches, honey, cinnamon and vanilla extract in a bowl, and mix until all the fruit slices are coated with the rest of the ingredients, and set aside.
Preheat the oven to 375°F (180°C).
Take the dough out of the fridge and roll out on a clean floured surface to make a circle of about 15 inches (40 cm) in diameter.
Place the rolled oats in the middle of the dough circle. Then put the fruit on top of that, leaving the edge of the dough free.
Fold the edges of the circle inwards.
Beat the egg and brush this beaten egg on the dough, and sprinkle both the sugar and the almond slices on top and bake at 375°F (180°C) for 25 min aprox.