Fresh Peach Galette in Combi

Ingredients/Crust

●3/4 cup al-purpose flour plus some for working dough

●1/2 tsp kosher salt

●1/2 cup plus one tablespoon cold unsalted butter in small cube

●1 large egg

●1 ½ tsp milk

●2 tbs. heavy cream

●2 tbs. sugar

●course sugar for dusting

To male pastry combine flour, sugar, and salt into a food processor. Pulse till blended.  Drop in butter and pulse again until the mix looks like course sand.  Mix egg, milk and cream. Pulse into the mixture until dough forms.  Don’t over work dough a it will get tough

Transfer dough to floured surface and form into a ball.  Flatten to a disc of about 1” thick. Wrap in plastic wrap and place it into a cooler for 1-2 hrs.

When dough is cooled preheat oven to 375 F.  Remove dough from cooler after correct time, let it sit for 10 minutes to warm a little

Filling

●½ cup granulated sugar

●3 tbs. flour

●1 tsp cinnamon

●6-8 ripe peaches leave skin on, cut lengthwise and remove pit, slice in ¼ inch slices

●1/4 cup sugar mixed with 2 tsp cinnamon for dusting top

●egg wash for crust

Toss in a bowl and set aside

Lay the pastry on top of a sheet of parchment paper and rollout to ¼ inch thick.  Trim the pastry into a round.  Place the peach mix into the center of the pastry and work it to within 2 inches of the edge.  Do not add the liquid which accumulated in the bowl.  Start folding the side over the mix until all edges are completely folded up and over the filling by about 1 ½ inches.  See photo

Sprinkle sugar and cinnamon over the top and brush with an egg wash (1 egg beaten and 2 tsp water)

Lift the Galette with the parchment paper onto a sheet pan and bake at 375F for 50-60 minutes until pastry is browned and the filling is bubbling.  Let cool on the sheet pan for at least 20 minutes so the juices have time to thicken a little and slice in pie wedges and add a scoop of good vanilla ice cream

If you are feeling adventurous take 1 cup of peach brandy and reduce by 50% and drizzle over the ice cream