Saturday, August 10, 2013

peach galette



Our last week of a great summer before school starts, and we are here at the beach in St. Simons. A couple of days ago we went to Savannah for a day trip and I felt pretty lucky to stumble upon this peach stand along the way. These prince variety were the last of the season, the woman at the stand said. I bought a basket and brought them back to the house. Absolutely unbelievable.


I cut some of them up and sprinkled them with sugar, just to have around. But still, I had more. Then I remembered this pastry I'd made years ago, and put this together. I love the simple aesthetic, the sweet soft peaches and crispy crust. And it's not so sweet that it couldn't be an acceptable breakfast.

1 cup all purpose flour
1 cup whole wheat flour (you can use just all purpose if you like)
1/2 tsp cinnamon
pinch of salt
2 TB sugar

5 TB butter, frozen
1/2 cup shortening
about 1/2 cup ice water

4 peaches, peeled and sliced
1/2 cup sugar
1/2 tsp vanilla

2 TB almond or soy milk

In a food processor, pulse the flours, cinnamon, salt, and sugar a couple of times to combine, then drop, by pieces, the shortening. Chop the butter into small dices and add to the cuisinart bowl. Pulse a couple of times and then start adding the water, a little at a time, pulsing as you go. Add just enough water until the dough will stick together. Form into a disc and wrap in saran or wax paper. Refrigerate for at least 30 minutes, until chilled.
Peel and slice the peaches and place them in a bowl with the sugar and vanilla.
When the dough has chilled, bring it out of the fridge and roll it out on a lightly floured board into a 12-13 inch roundish shape. Transfer the dough to a parchment lined baking tray. Arrange the peaches in the middle, straining most of the liquid. You can arrange the slices fancy or not. I chose not to, being more concerned with getting the cold pastry into the oven for the best results. Fold the edges inward and brush the dough with milk. Bake at 375 for 15 minutes, rotate and bake for another 20, or until the edges are golden. Let it cool a bit before slicing. Extra yummy with whipped cream or ice cream!

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