Peaches are abundant in the market this time of year and as I have said before they are one of my favorite fruits. This is a simple alternative to peach pie. Pile on a big scoop of vanilla bean ice cream and it is yummy. I got great feedback at our July birthdays celebration from the family so it's on to the blog it goes.
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter
1/4 - 1/2 cup ice water
Put all ingredients except water into food processor. Process for 10 seconds or so until crumbly. You can mix by hand if you don't have a processor. Add water in a slow stream until the dough holds together, not more than 30 seconds. Make two balls of dough, flatten each into a disc and wrap in plastic wrap. Chill in the fridge for at least an hour.
*Tip - you can keep pie dough in the fridge for a week, or freeze for one month. You can also make this recipe as a pie just double the peach filling to eight peaches etc. and one crust on the bottom and one on top.
Preheat the oven to 375 degrees.
After the dough is chilled, roll it out on floured surface 12-13 inches in diameter. Line a rimmed baking sheet with foil, then parchment. Lay the rolled dough onto the parchment paper.
Peach filling: (for one crust)
4 good size peaches
1/3 cup granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt (I used sea salt from my salt grinder)
1 tablespoon cornstarch
Peel and slice peaches into bowl. Stir peaches together with granulated sugar, lemon juice, salt, and cornstarch. Arrange fruit in center, leaving a 2 inch border. If you have a lot of juice from peaches I would not use it all. Fold over border to enclose fruit. Brush crust with egg, and sprinkle with sanding sugar. I just used regular sugar.
Bake in 375 degree oven until golden brown and bubbling in the center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely and you can then put onto serving platter. Serve with ice cream.
This is a Martha Stewart recipe.