We had some friends over the other night for pasta cooked by my Italian husband. I, of course baked dessert. I decided to make some peach galettes with the peaches I picked up at the St. Jacobs market. The buttery crust works so well when paired with the sweet syrupy peaches. These could be made with other fruits such as apples, raspberries or blueberries, and are best served warm, with vanilla ice cream. Remember to use really cold butter and water. I made this dough in my cuisinart food processor and believe it or not, this was the first time I've ever made dough in a food processor. It worked like a charm! I may never make dough the normal way ever again! Remember to refrigerate the dough for an hour before you roll it out. This recipe will make 4 galettes.
1 cup cold butter (225 grams), cubed
2 1/2 cups all-purpose flour
1/2 cold water
pinch of salt
6 ripe peaches, sliced
1 cup white sugar
3 tbsp milk
1/4 cup icing sugar
To make the dough combine the flour, salt and butter in a food processor. Pulse until crumbly. Gradually pour the cold water in while pulsing until a dough ball forms. Wrap in plastic wrap and refrigerate for one hour.
To make the filling, thinly slice the peaches and toss with the sugar.
Preheat your oven to 350 degrees Fahrenheit. Line 2 baking trays with parchment paper.
Cut the dough into quarters and dust your surface with flour. Roll one piece at a time into 12 inch rounds that are approximately an eigth of an inch thick. Pour a quarter of the filling into the middle of the dough and roughly fold up the sides of the dough, leaving some of the filling exposed. Place on a baking sheet lined with parchment paper and brush with egg wash (egg and milk). Repeat with the other 3 dough balls.
Bake for approximately 1 hour, until the filling is bubbling and the crust is golden brown.
Once the galettes are cool sprinkle them with a little icing sugar.
Note: If you don't have a food processor you can still make this dough (you'll just have to get your muscles out). Combine the flour, salt and butter in a large bowl. Use a pastry cutter or just your fingers and mix until a coarse crumb forms. Gradually add the cold water, mixing until the dough comes together.