With a few simple steps and in a relatively short time this perfect summer pastry is baked. Preferably eat it warm but not right after you take it out of the oven. If you like, enjoy some vanilla ice cream with it.
200g plain flour
5 Tbsp sugar
pinch of salt
60ml iced water
Put the flour, 3 tablespoons sugar and the pinch of salt in a mixing bowl and mix together. Cut the butter into cubes and add them to the mixture. Mix with the food processor until it is crumbly. Then add the ice-cold water and stir with a fork, so that the flour is completely bound. Lightly knead the dough with your hands and then form into a ball, flatten slightly, wrap in cling film and let it rest for one hour in the refrigerator.
Meanwhile, cut the peaches in half and remove the stone. Cut each half in about 8 thinner slices. Cut also the cherries into halves and remove stone. Put the fruits in a bowl and sprinkle with 2 tablespoons sugar. Let it stand until you take the dough out of the fridge.
Preheat the oven to 200C/gas 6. Take the dough from the refrigerator and roll it out on a floured work surface. Make it as round in shape as possible. Now distribute the fruits on the dough, using a slatted spoon as you don’t want all that juice on the pastry or you’ll have a soggy bottom. Spare around 4cm from the edge. Fold the edge slightly over the filling. The fruits should not to be covered.
Bake the galette approximately 25 minutes on the middle rack until the dough has a nice golden brown colour. Let cool slightly before serving.