Maddy Trueman's Peach, Raspberry & Ginger Galette

Maddy Trueman is a passionate recipe developer and wholefood cook. She inspires intention and simplicity in the kitchen, with her colourful and texture-rich recipes. 

As a gift for you, Maddy has created a Christmas recipe to share. 

This bright, summery galette combines jammy peaches, vibrant raspberries, and a soft touch of ginger, all wrapped in golden wholemeal pastry. It is a lovely addition to any Christmas table and a great baking project to enjoy with little ones.

Peach, Raspberry & Ginger Galette

Serves:

4-6

Dietaries: 

Vegetarian

Total Time:

55 minutes + chilling time

Ingredients:

240g wholemeal flour

3 tbsp coconut sugar

Pinch of salt

100g unsalted butter, cold and cubed

4–5 tbsp ice-cold water

4 peaches, pitted and sliced

1 cup raspberries, plus extra to garnish

1 tsp grated fresh ginger or ½ tsp ground ginger

1 tsp vanilla bean paste

3 tbsp coconut sugar

1 tbsp lemon juice

1 tbsp arrowroot powder

1 egg, whisked

Mascarpone, to serve

1 tsp vanilla bean paste through the mascarpone

Mint sprig, to finish

Method:

1. Add the flour, coconut sugar, and salt to a food processor. Pulse once to combine. Add the cold butter and blitz until the mixture looks sandy with small visible flecks of butter. With the motor running on low, drizzle in the cold water (start with 4 tablespoons) until the dough just comes together. Do not over-mix. Turn the dough out, shape it into a disc, wrap it, and chill for 30 minutes.

2. Combine the peaches, raspberries, ginger, vanilla, coconut sugar, lemon juice, and arrowroot in a bowl. Toss gently so the raspberries keep their shape. Set aside to lightly macerate.

3. Heat the oven to 180°C fan. Lay a sheet of baking paper on your bench and dust lightly with flour. Place the chilled dough on top and roll it into a rough circle, around 3–4 mm thick. Slide the pastry (on the baking paper) onto a large baking tray.

4. Pile the fruit mixture into the centre, leaving a generous border. Fold the pastry up and over the filling, letting the edges naturally pleat. Brush all exposed pastry with the whisked egg.

5. Bake for 40–50 minutes, or until the pastry is a deep golden brown and the fruit juices are bubbling. Let the galette cool slightly so the filling can set.

6. Stir the mascarpone with vanilla bean paste. Spoon over or serve alongside. Scatter a handful of fresh raspberries over the cooled galette and finish with a sprig of mint.

Enjoy!

For more, follow Maddie on Instagram, Substack or discover her two websites, Maddy Trueman and Delilah’s Plate. Her E-Books give back up to the busiest of days, and take the pressure off “perfect”.