Rosie Makes A Peach Galette.

 I love it when the summer peaches start coming in.
They're here now

and I'm taking advantage of the bounty.

I'm making a peach galette today.

A galette, or crostata, is a rustic tart.

It's less fussy than a traditional tart,

in that it's more free-form with hand-folded edges.

A galette is a wonderful vehicle

for any fresh summer fruit.

 For the galette dough:

1 1/2 cups flour

2 TB sugar

1/2 tsp salt

6 TB cold unsalted butter, cut into small dice

1/4 cup ice water

In a food processor, pulse the flour, sugar, and salt.

Add the diced butter and pulse until you have a crumbly dough.

Add the ice water and pulse until the dough is evenly moistened.

 Transfer dough to a lightly floured surface,

roll into a ball, then pat it into a disk.

Cover disk with plastic wrap 

and refrigerate until chilled, at least 30 minutes.

While the dough is chilling, prepare the peach filling.

Recipe follows.

When the dough is chilled, roll it out to a 12-inch round.

Transfer to parchment-lined rimmed baking sheet.

Mound the peach mixture and their juices

in the center of the dough, leaving a 2-inch border.

Drape the dough up and over the peach filling.

Refrigerate galette 30 minutes.

Brush dough with cream and sprinkle turbinado sugar.

Dot fruit filling with pats of butter.

Bake in a 425° oven about 35 minutes,

or until crust is golden brown.

 This is the dough just out of the processor.

 Gather it into a neat little ball.

 Pat it into a disk, cover in plastic, and refrigerate until chilled.

While the dough is chilling, make the filling.

 

 For the filling:

4 peaches, peeled, pitted, and sliced

1/3 cup dark brown sugar

2 TB flour

1/2 tsp vanilla extract

1/4 tsp cinnamon

1-2 TB cream

1-2 TB turbinado sugar

a few pats of butter

 Toss the peaches with the brown sugar,

 vanilla, cinnamon, and flour.

 Roll the dough into a 12-inch circle.

 To transfer dough, simply roll it up on your rolling pin.

 

  And then unroll it onto your pan.

 Mound the peaches and their juices in the middle of the galette,

trying to leave a 2-inch border around.

Sorta/kinda drape the dough up and over the filling.

 

 Brush the dough with cream.

 Sprinkle with turbinado sugar.

 Dot the top with butter.

 And bake until golden.