Peach Gallete by Rachel Doux
Peach Gallete
Have you seen the peaches in the market? They’re beautiful this season. As we skid into the official end of summer so we glad you can still find them.
One of our favorite summer desserts is a rustic tart, or galette, because it’s just so easy to put together by Rachel Doux.
INGREDIENTS
Crust:
- 1 1/4 cup flour.
- 1 1/2 teaspoons sugar.
- 1/2 teaspoon salt.
- 4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour.
- 4 to 6 Tbsp ice water.
Filling:
- 2 large, not-overly-ripe Dimitriou Family Fruits yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices.
- 3 Tbsp sugar.
- 1 Tbsp flour.
- 1/2 teaspoon vanilla extract.
Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.
Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.
Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.
Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.
Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
Bake: Place in the oven and bake at 425°F (220°C) for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.
Great served with a little vanilla ice cream.
By Rachel Doux
