Peeled |
Pitted |
Pastry:
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 12 tablespoons (3/4 cup) cold, unsalted butter, cut into small pieces
- 1/3 to ½ cup ice water, as needed
- Parchment paper
- 6 large ripe peaches
- 2 tablespoons melted butter
- sugar
2 Preheat oven to 425 and bring a large pot of water to a boil
3 Gently drop peaches into water and boil for 90 seconds. Once cool enough to handle, skins should slip right off. Split peaches in half, remove pit, and slice into thin, even slices.
4 Roll dough out onto well floured sheet of parchment paper. Roll out until dough is about 14" across and reasonably round. If dough gets soft, refrigerate for a few minutes until it firms up.
5 Arrange slices along center of rolled out pastry, leaving 2-3" along the perimeter to fold over the edges of the fruit mound. Brush pastry with butter, drizzling excess over fruit. Sprinkle pastry and fruit with sugar.
6 Transfer galette, parchment and all, onto a cookie sheet and bake at 425 degrees for 15 minutes. Lower heat to 375 and bake for 20 more minutes or until crust is golden.
Serve at room temperature.
Ready to eat! |