Peach Galette

Directions

• All Butter Crust
• To start your crust cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use. The colder the butter the better.
• In a food processor pulse together the flour, sugar and salt until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.
• Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pressed between two fingers. If the dough will not stay together add an additional tablespoon of water.
• Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, try and be quick and be careful not to over-handle the dough.
• Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out.
• Filling and Assembly
• Prepare the pie crust: Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly.
• Preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside for later.
• On a lightly floured work surface, begin rolling out your dough. Roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
• Continue rolling until the dough is about a 12 inch circle . Go slow to make sure the dough doesn’t split.
• Gently transfer the dough to the prepared sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.
• In a large mixing bowl, stir together the brown sugar, lemon, vanilla, arrowroot starch, and salt, until combined. Toss with the sliced peaches.
• Layer the coated peaches in decorative spiral pattern working from the centre of the rust outwards. Leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed. using a pastry brush or spoon add a little of the remaining liquid from the bowl over top of the peaches. Do not add all of it though.
• Brush the pastry with the egg wash and generously sprinkle with the demerara sugar.
• Bake for 40-50 minutes, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.
• Remove from the oven and allow to cool to room-temperature on a baking rack until set. While still warm, carefully brush the top of the peaches with the apricot/peach jelly to lightly glaze. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream. Enjoy!