Peach Galette

• Vegetarian

• Produce

  • 6 Peaches

• Refrigerated

  • 1 Egg beaten with

• Condiments

  • 2 tsp White vinegar or lemon juice

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1/4 cup White sugar

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on pardonyourfrench.com

Ingredients

• (This is Anna Olsons’s perfect Double Crust Pie Dough recipe)
• 2 ½ cups all-purpose flour
• 1 Tbsp sugar
• 1 tsp salt
• 3 Tbsp vegetable oil
• 1 cup cool unsalted butter, cut into pieces (does not have to be ice cold)
• ¼ cup cool water
• 2 tsp white vinegar or lemon juice
• 6 peaches (yellow peaches if you like it tart, white peaches if you like it sweeter), unpeeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges
• ¼ cup white sugar
• 1 teaspoon vanilla extract (or ideally, the inside of one vanilla bean, scraped).
• Optional - a pinch of cinnamon or nutmeg.
• 1 egg beaten with 1 tablespoon of cold milk (for brushing)

Directions

• Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour. (The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.)
• When your dough is well chilled, pre-heat your oven to 350 °F. Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. In a small bowl, stir together the sugar and the vanilla extract. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.) Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a circle about 11 inches in diameter and 1/8 inch thick. Lift the parchment paper, and transfer the pastry with the parchment to a large baking tray. Toss the peach filling onto the pastry and arrange it in a single layer, in a circle, leaving 1 ½ to 2 inches rim of pastry all around. If your peaches are extra juicy, leave the extra juice in the bowl, so the filling do not overflow when baking. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. It doesn’t need to be perfect, we’re aiming for a rustic looking galette here. Brush the pastry border with the beaten egg+milk mixture, and lightly sprinkle the edges with turbinado sugar, if desired. Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. Let the galette cool on the baking sheet. It will need to cool off/firm up a bit, before you can transfer it onto a plate or serving tray.