Friday, September 2, 2011

Peach & Ground Cherry Tomato Galette with Spelt Brown Sugar Cinnamon Crust

This was my first attempt at a galette. Actually I made one the day before with just peaches to bring to a party and it was a big hit. However I thought adding the ground cherries would kick up the flavor a notch. It did and I am in love with these little pineapple tasting cuties.

The peach only version was so covered in peaches, you could not see the cream filling. I used the fruit more sparingly this time. Either way, this is a winner. The spelt brown sugar cinnamon crust was sticky to work with but wonderful in taste.

I added almond extract and a splash of cognac to the mascarpone which balanced the fresh fruit flavors perfectly.

Peach & Ground Cherry Tomato Galette 
with Spelt Brown Sugar Cinnamon Crust

For the crust:
(Adapted from Martha Stewart)

  • 2 1/2 cups spelt flour
  • 3 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 2 sticks of organic butter cut into small pieces
  • 2 tablespoons ice water
  • extra flour for rolling out the dough

  • Pulse the flour, sugar, cinnamon and salt together in a food processor until just combined.
  • Add the butter and pulse until a dough forms.
  • Add the water and pulse once more until incorporated.
  • Wrap dough in plastic film and refrigerate for 1 hour.

For the filling:
(Adapted from Summer Fruit and Sweet Cream Galettes from Three Many Cooks)

  • 2 medium-large ripe peaches
  • 1 1/2 cups ground cherry tomatoes
  • 1 egg separated
  • 8 ounces mascarpone cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • 1 teaspoon cognac
  • brown sugar for sprinkling
  • De-husk the ground cherries and slice the peaches. Set aside.
  • Mix together the cheese, sugar, egg yolk, cornstarch, extract and cognac.

Make the galette:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Roll the crust dough out on a floured surface. My dough was really sticky so after flouring and rolling it somewhat flat, I transfered it to the baking sheet (also sprinkled with flour) and rolled and shaped it there. I chose to make a rectangle shape instead of a round one.
  • Once the dough is flat, spread the cream inside leaving a 1 inch border all around.
  • Pinch the border to form a crust and brush it with the egg white.
  • Arrange the fruit on top and sprinkle brown sugar over the entire galette including the crust.
  • Bake for 35-40 minutes or until the crust has browned and caramelized.
  • Remove from oven and transfer to a wire rack to cool.


  1. I made a spelt tart crust the other day and sticky is RIGHT! This looks delicious though...a perfect use of those peaches!

  2. I've never ever had ground cherries. I'd never even heard of them until earlier this year! I wonder how long it will take for them to arrive in Wichita...

    Brown sugar, cinnamon, almond extract and cognac? Sounds delicious!


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