Peach Galette Baked Oatmeal

I decided to get a little fancy with my breakfast this week. With TGBB (The Great British Bakeoff) taking over my Wednesday nights nowadays I delved into my copy of Mary Berry's Dessert's recipe book and found lots of slightly posh recipes to transform. One of them being Peach Galette.

Now I've never tried a real Peach Galette. I didn't have a the time to try out all the recipes in the book before I changed my diet. To be honest the only thing I tried was her recipe for 'Key lime pie' which became my favorite dessert of all time, so I never gave other ones a chance. So even if the flavour isn't quite perfect, understandably since my base is oatmeal and not dessert pastry, it still tastes pretty darn good.

Peach Galette Baked Oatmeal

Two notes. One, you want ripe peaches for this, soft, golden and juicy. If their not ripe then it won't work. Only one peach will be cooked, the other is for topping, and nobody wants to bite down into rock hard unripe peach. Tried it once. Its all kinds of wrong. The flavour hasn't developed far enough and the texture is disgusting. 

Two, I used my regular ramekin for this recipe and so I had a very thick base. Originally Peach Galette is glazed peaches layered on peach spread with a base of dessert pastry. Meaning a fairly thin crumbly base. Now if you want the authentic thinner base then spread the mixture out on a grease proof papered baking tray, pushing the edges up slightly as a barrier. This will make a more realistic almost pizza style galette. I only thought about this after making my breakfast and personally found the thick, cakey almost doughy texture with the fruit to be a great contrast. You chose which you want, just remember that a thinner base with need significantly less baking.

Ingredients:

Peach filling:

1 Ripe Peach, peeled and diced

1 tsp Maple syrup, or sweetener of choice

1/2 tsp Lemon juice

1/4 tsp ginger

2-3 Tbsps water

If you want add a TBSP of peach or apricot jam or preserve for extra bulk and flavour. I would have used some but had non at hand.

Oat Base:

1/2 Cup/ 45g Rolled Oats

1/4 tsp Baking Powder

1 tsp Maple syrup or sweetner of choice

1/2 tsp Vanilla Extract

Pinch of Salt

Optional: 2 TBSP Flaxseed

Topping:

1 Ripe Peach

Instructions:

1. Preheat the oven to 350F/180C/Gas Mark 4. Heat all the ingredients for the filling in a small saucepan over a low heat till the peaches are soft enough to be mashed by a fork. If the pan starts to go dry before this add another 1-2 tbsp water, you don't want the peaches to get stuck whilst cooking but you also don't want lots of liquid left once they have. Mash with a fork or if you want a potato masher, and heat for a further minute, stirring continuously. Take off the heat and set aside to cool.

2. Mix all the ingredients for the oat base and either pour into your prepared ramekin or onto a baking tray. For the former, bake for 17-20 minutes or until firm and lightly golden. Once done, set aside to cool slightly whilst you finish the topping.

3. Peel the second peach, cut in half and slice the halves into thin slices diagonally down to the core so that when you push them down the form a fanned effect.

4. Strain the filling into a bowl, your get a transparent syrupy liquid, this is your glaze.

5. Run a knife around the edge of your base and transfer out onto a plate turning it back over so its the right side up. Or slip your 'pizza' base onto a plate. Spread the top with the filling, top this with the fanned peach. For the thicker base your only need one half, for the thinner you may need both. Brush or spoon over the peach syrup as your glaze and serve as you like. I had mine with my usual yogurt and remaining peach half and glaze.