Peach Galette

Ingrédients

• 1 1/4 cup all-purpose flour (157 grams)
• 2 tablespoon granulated sugar (30 grams)
• 1/2 teaspoon kosher or sea salt (15 grams)
• 1/2 cup cold unsalted butter ((113 grams or 1 stick) cut into cubes)
• 3-4 tablespoons ice water
• 1 egg (beaten + 1 tablespoon water (for egg wash))
• 1-2 tablespoons Demerara sugar (for the crust (15-30 grams))
• 4 fresh peaches (slightly underripe, thinly sliced (approximately 3 cups))
• 2 tablespoons granulated sugar (30 grams)
• 1 lemon (zest)
• 1 tablespoon lemon juice (15 grams)
• 1 tablespoon cornstarch (8 grams)
• 1 teaspoon vanilla extract (5 ml)
• 1/2 cup water (4 ounces)
• 1/2 cup granulated sugar (110 grams)
• 3 sprigs fresh basil
• 3 sprigs fresh mint
• 1 sprig tarragon
• vanilla ice cream
• basil (mint, and tarragon)
• pine nuts (or sliced almonds)

Préparation

1. 1

   --- Make the dough: ---

2. 2

   In a large bowl, whisk the flour, sugar, and salt together.

3. 3

   Using a pastry cutter or your fingers, mix in the cold butter until the dough resembles coarse crumbs.

4. 4

   Drizzle in the ice water, 1 tablespoon at a time, mixing just until dough comes together.

5. 5

   Form into a flat disc, wrap in plastic, and chill in the freezer for at least 30 minutes.

6. 6

   --- Make the simple syrup: ---

7. 7

   In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar has dissolved

8. 8

   Remove from the heat and add the herbs. Cover and let steep for 15-20 minutes.

9. 9

   Strain out the herbs and let the syrup cool.

10. 10

    --- Make the filling: ---

11. 11

    In a large mixing bowl, gently toss the peaches with sugar, lemon juice, zest, cornstarch, and vanilla.

12. 12

    Let it sit while you roll out the dough.

13. 13

    --- Assemble and bake: ---

14. 14

    Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

15. 15

    On a lightly floured surface, roll the dough to a 14-inch round and transfer to the parchment paper lined baking sheet.

16. 16

    Arrange the peach slices to your liking in the center of the dough, leaving a 2 inch border.

17. 17

    Fold the edges over the fruit, pleating gently as you fold.

18. 18

    Brush the edges of the galette with egg wash and sprinkle generously with the Demerara sugar.

19. 19

    Bake for 40-50 minutes or until the crust is golden brown.

20. 20

    Let cool for 10-15 minutes prior to serving.

21. 21

    Drizzle with the herb simple syrup, garnish with fresh herbs, top with almonds or pine nuts, and serve with vanilla ice cream. Enjoy!