Peach Galette

INGREDIENTS

Crust:
1¼ cups MAYA All-Purpose Flour
1½ teaspoons sugar
½ teaspoon salt
½ cup butter, chilled
4-6 tablespoons ice water

Filling:
1 pound peaches, not too ripe, or 1 can sliced peaches, well-drained
1 tablespoon MAYA All-Purpose Flour
¼ cup sugar
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
½ tablespoon butter
½ teaspoon salt
cream, for brushing
sugar, for sprinkling

PROCEDURE

Preheat oven to 425°F/219°C.

Prepare crust. In a food processor with the blade attachment, blend flour, sugar and salt until well mixed. Set aside. Cut cold butter into cubes and addit to the food processor. Pulse until butter is pea-sized. Add ice water 1 tablespoon at a time and pulse between each addition. Your dough should be ready when it just begins to clump. Form the dough into a disk. Dust with flour on all sides and cover with plastic wrap. Refrigerate for 45 minutes to 1 hour.

Prepare filling. Slice peaches into ½? thick slices. Place peaches in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.

To assemble. On a sheet of parchment paper, roll the dough into a 12? circle. Place the parchment paper and dough into a rimmed baking sheet. Arrange the peaches in circles over the dough leaving a 1.5? to 2? doughborder. Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Brush the crust with cream and sprinkle with sugar. Freeze for 30 minutes. Dot the top of the peaches with small chunks of ½ tablespoon butter before baking. Bake for 18-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit for 15 minutes before serving.

YIELD

Serves 6

NOTES

Elite Recipes: European Food Made Simple with Cara Davis