Tuesday, August 9, 2011

Peach Galette


I decided to try a new way of making a tart - the galette.  It's more rustic and free-formed and you don't have to worry about making a tart filling or using any special tart pan.

For the dough:

1 1/4 cups flour
1/2 t salt
1 T sugar
1 stick unsalted butter (cold)

Place all of the above into a food processor and blend until it resembles coarse meal.  Add 2T to 1/4 cups of ice water until the dough comes together.

Turn out onto a piece of plastic wrap, cover and mold into a disk.

Refrigerate an hour.

Line a cookie sheet with a silpat (or whatever you use to bake cookies with)

Remove the dough from the refrigerator and roll out on a floured surface until you have quite a large imperfect oval.  Make sure the dough is about 1/4 in. thick, but the more rustic the edges look the better!

Transfer to the prepared cookie sheet (don't worry if it touches the edges...they will be folded up soon!)

For the filling:
4 large peaches washed and cut into slices
3 T sugar
pinch of salt

Combine all of the above in a bowl.
Let the peaches macerate a  bit to create some juices, tossing them in the sugar to do so.

Line the peaches up in neat rows leaving a 2 in. clearance on all sides.  Make sure to get all of the juices out of the bowl (that's what makes the galette delicious!)  Fold up the pastry all around the outsides, crimping around the corners as necessary.  Make sure there aren't any tears or the peach juice will spill out and burn (I know from experience!)

For the outside:
1 egg
sanding sugar

Break the egg and beat lightly with a fork.  Brush the outside of the pastry with the egg wash and sprinkle with the sanding sugar!

Bake 35-40 minutes in a 425 degree oven.  Turn it down to 400 if the pastries start to get too dark.


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