Camembert, Peach & Prosciutto Galette with Thyme and Honey
Recipe by Carey Erasmus
Prep Time: 30 min (+ 2 hrs chilling time)
Baking Time: 35 min
Serves: 6 - 8
Ingredients
Galette Pastry
3 cups cake flour
½ cups caster sugar
1 tsp salt
270g chilled butter, cut into blocks
2 large eggs, beaten
+- 40 ml ice cold water
Filling
2 x 125g Fairview Camembert
6 - 8 small dessert peaches
2 tbsp caster sugar
juice of ½ a lemon
2 tsp corn flour
150g prosciutto slices
Fresh thyme leaves
Egg wash
1 egg, beaten
Coarse salt
To Serve
Honey
Fresh thyme leaves
Method
1. For the pastry, place the flour, sugar, salt and butter into a food processor. Blitz until the mixture resembles fine breadcrumbs.
2. Add the beaten egg and cold water, blend until it all comes together to form a soft dough. Shape into a ball and flatten slightly, Wrap in clingfilm and chill for at least 2 hours in the fridge.
3. Preheat oven to 180ºC.
4. Slice each Fairview Camembert into 16 wedges.
5. Slice each peach into 6 – 8 wedges depending on the size. Place into a bowl, add caster sugar, lemon juice and corn flour, gently mix until peaches are well coated.
6. Roll the chilled pastry dough out onto baking paper (about 1 cm thick).
7. Top with an arrangement of peach, prosciutto and camembert, leaving a generous border. Fold the edges inwards to form your galette.
8. Brush the pastry with beaten egg, and sprinkle with coarse salt and fresh thyme leaves.
9. Bake for 35 minutes (Check in halfway).
10. Serve warm or room temperature drizzled with honey.
