Gosha Slavin-Rudakov Personal Index
BARCELONA

[RECIPE]

Peach Galette with Olive Oil, Poppy Seed & Cardamom Crust

This is the kind of dessert that looks like you casually live in the countryside and own linen napkins, but it is actually just fruit, dough, and a little folding. The crust is the interesting part here: olive oil instead of butter, poppy seeds for texture, cardamom because peaches deserve a nice companion. It comes out crisp at the edges, tender underneath, and fragrant in a way that feels slightly more adult than a regular fruit tart.

PREP
30
COOK
35-45
SERVES
6-8

INGREDIENTS

  • 190 gflour
  • 1 tbsppoppy seeds
  • 1/2 tspground cardamom
  • 1/2 tspfine salt
  • 1 tbspsugar
  • 80 mlextra-virgin olive oil
  • 60–75 mlice-cold water
  • 4-5 pcsripe but firm peaches
  • 50 gbrown or granulated sugar
  • 1 1/2 tbspcornstarch
  • 1 tspground cinnamon
  • 1 tsplemon juice
  • 1/2 tspvanilla extract
  • pinchsalt
  • 1 tbspmilk or beaten egg
  • 1 tbspcoarse sugar

METHOD

  1. Step 1: Make the crust

    • 190 g plain flour
    • 1 tablespoon poppy seeds
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon fine salt
    • 1 tablespoon sugar
    • 80 ml extra-virgin olive oil

    Mix the flour, poppy seeds, cardamom, salt, and sugar in a bowl. Add the olive oil and stir with a fork until the mixture looks like damp crumbs. It will not behave like butter pastry, and that is fine. Olive oil has its own personality.

  2. Step 2: Bring the dough together

    • 60–75 ml ice-cold water

    Add the cold water one tablespoon at a time, mixing gently, until the dough just comes together. Do not make it wet. Shape it into a disc, wrap, and refrigerate for 30 minutes.

  3. Step 3: Prepare the peaches

    • 4–5 ripe but firm peaches, thinly sliced
    • 50 g brown or granulated sugar
    • 1 1/2 tablespoons cornflour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon lemon juice
    • 1/2 teaspoon vanilla extract
    • Pinch of salt

    Toss the sliced peaches with the sugar, cornflour, cinnamon, lemon juice, vanilla, and salt. Leave for 10 minutes so the peaches get glossy and start giving up a little juice.

  4. Step 4: Heat the oven

    • Parchment paper

    Heat the oven to 200°C, or 180°C fan. Line a baking tray with parchment paper.

  5. Step 5: Roll the dough

    • Chilled dough from Step 2
    • Extra flour, if needed

    Roll the chilled dough between two sheets of parchment into a rough 30 cm circle. Transfer it to the prepared tray. Do not aim for perfection. A galette is basically a tart that decided not to care.

  6. Step 6: Add the peaches

    • Peach filling from Step 3

    Arrange the peaches in the centre, leaving a 5 cm border. Try not to pour in all the liquid from the bottom of the bowl, unless you enjoy a soggy bottom and emotional consequences.

  7. Step 7: Fold and finish

    • 1 tablespoon milk or beaten egg
    • 1 tablespoon coarse sugar

    Fold the pastry border over the peaches, pleating as you go. Brush the crust with milk or beaten egg and sprinkle with coarse sugar.

  8. Step 8: Bake

    Bake for 35–45 minutes, until the crust is golden and the peach juices are bubbling and thickened. If some juices escape, congratulations, it looks homemade and charming.

  9. Step 9: Cool and gloss

    • 1 tablespoon apricot jam, optional
    • 1 teaspoon water

    Cool for at least 15 minutes. If you want a glossy finish, warm the apricot jam with a teaspoon of water and brush it over the peaches.

NOTES

  • Use peaches that are ripe but still firm. Very soft peaches will collapse and release too much liquid.
  • The olive oil crust is more rustic and tender than classic butter pastry. That is the point.
  • Cardamom and peach are very good together; if you want it warmer, add a tiny pinch more.
  • Best served warm with vanilla ice cream or crème fraîche.
  • Leftovers are excellent for breakfast, obviously.