What’s Fresh With Beth Irons: Peach Galette

INGREDIENTS:

Pastry:

3/4 cup unbleached all-purpose flour, plus more for working with the dough

6 tablespoons whole wheat flour

1 tablespoon granulated sugar

Scant 1/2 teaspoon kosher salt

1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks

1 large egg

1 1/2 teaspoons milk

1 tablespoon beaten egg or heavy cream

Turbinado sugar, for sprinkling

Filling:

1/2 cup granulated sugar

3 tablespoons unbleached all-purpose flour or tapioca flour

1/2 teaspoon ground cinnamon

6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

PREPARATION

1. Preheat oven to 375 degrees.
2. Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes.
3. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well.
4. 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.)
5. Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment.
6. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably.
7. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round.
8. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven.
9. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
10. Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling.
11. Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

From epicurious.com