Peach, Berry and Cocoa Galette

Whether you eat the ones with white, yellow or red pulp - they all taste divine. And not just as an in-between snack, but also in desserts, in and on cakes, in salads, sauces and chutneys - nectarines taste as good as peaches.  They go very well in punchbowls or as an excellent partner to white wine.

Nectarines, unlike their cousins, the peaches, have a smooth skin. This stone fruit has its origins in China but today is mainly grown in Italy, France and Spain.

Nectarines are extremely healthy. They are rich in vitamins A, B1, B2 and C and also contain several minerals like potassium, iron and phosphorus. Nectarines have a cleansing and diuretic effect on the body. Their pulp contains many carotenes. Like peaches, they don't only strengthen our immune system but also support our blood vessels and cardiovascular system. 

The classic galette is a type of crêpe made from buckwheat and stems from Britanny. There is also a shortcrust pastry variety, ideal for either sweet or savoury toppings. For WIENERIN magazine, I've created a sweet galette with peaches and berries. The batter was enhanced with cocoa.


Peach, Berry and Cocoa Galette

1 Galette


For the dough:

  • 100g buckwheat flour
  • 2 TBSP cocoa powder
  • 1 pinch of salt
  • 1 pinch of bourbon vanilla
  • 50g almond meal
  • 40g coconut blossom sugar
  • 40g coconut oil
  • 1 egg

For the topping:

  • 4 peaches
  • 6 strawberries
  • raspberries
  • blackberries
  • mint leaves to garnish
  • vanilla ice cream to serve
  • icing sugar


  1. For the dough, combine the buckwheat flour with cocoa powder, salt, vanilla and almond meal in a food processor and mix well. Add the coconut sugar, coconut oil and egg. Mix until you have a smooth dough. Form a ball, cover with cellophane wrap and let it rest in the fridge for 20-30 minutes.
  2. Preheat the oven to 180°C (upper/lower). Wash, de-stone the peach and cut them into thin wedges. Rinse the berries. Roll out the dough on a lightly floured work surface and put the peach wedges on top in a circle, leaving around a 3cm border from the edge of the dough. Then add the quartered strawberries and put the raspberries and blackberries in the middle of the circle.
  3. Fold in the edges of the dough to cover most of the fruit. Put the galette on a baking sheet lined with parchment and bake on the middle shelf for around 25 minutes until the pastry dough is crispy. Serve lukewarm, sprinkled with icing sugar, garnished with mint leaves and accompanied by vanilla ice cream.