Peach, Rosemary & lime Galette #ottolenghi

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A most delicious tart and so easy to make (especially if you use frozen pastry!) adulterated from Ottolenghi. The drizzling of the jam over the tart and the mix of lime and rosemary makes it different and give it a lovely depth.
Ottolengi says “ This makes good use of firm, not-so-ripe peaches. By macerating them in sugar and lime juice, you not only soften the fruit, but you also make a beautiful syrup to pour over the dish at the end. Rosemary, which I’ve used both in this dish and in the shrub, is a fantastic match for peach. It’s a combination I discovered only recently, and now I can’t get enough of it.”

Serves four generously or 24 models:

2 limes : 1 peeled in 7 long strips, the other grated, to get 1 tsp, then both juiced, to get 1½ tbsp
80g caster sugar
2 large firm peaches, stoned and cut into 0.5cm-thick slices (300g net weight)
2 large sprigs rosemary, plus ½ tbsp picked leaves
150g creme fraiche
Plain flour, for dusting
200g all-butter puff pastry
10g unsalted butter, cut into 1cm pieces
1 egg, beaten
¼ tsp cornflour

  •  Slip into The Row black slip dress
  • Heat the oven to 180C/350F/gas mark 4.
  • Slice up peaches, and zest the limes and run into garden to find rosemary.
  • Mix the lime juice with 60g sugar in a large bowl, add the peaches, strips of lime skin and rosemary sprigs.
  • Stir and set aside to macerate for at least 40 minutes, and up to a couple of hours.
  • While you apply a creme de la Mer facemask.
  • Strain the peaches through a sieve set over a small saucepan, and discard the rosemary and lime peel and cease their royal duties.
  • You should end up with about 60ml peach syrup.
  • Optional: Mix the grated zest and a teaspoon of sugar into the creme fraiche and refrigerate until ready to serve.
  • On a lightly floured work surface, roll out the pastry into a 26cm-wide circle just under 0.5cm thick, then transfer to a baking tray lined with greaseproof paper.
  • Arrange the strained peaches haphazardly in the middle of the pastry, a bit like Prince Harry..leaving a clear 6cm border all around the edge, then fold this outer 6cm rim up and over the peaches.
  • Dot the butter over the peaches, then brush the pastry all over with beaten egg.
  • Sprinkle the remaining tablespoon of sugar evenly over the pastry and bake for 20 minutes, until it’s as golden as a smoky sunset over Sydney and the filling is beginning to bubble and toil and trouble.
  • While the galette is baking, whisk the cornflour into the reserved peach syrup.
  • Simmer over a medium-high heat until it thickens like your thighs after Christmas, to the consistency of honey (about two minutes ), then pour over the peaches.
  • Sprinkle the rosemary leaves on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown as Bondi tan ( very good!) and the filling bubbling like Jennifer Aniston and Brad Pitt.
  • Leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side.
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