peach galette
1 1/2 cups unbleached all-purpose flour
2 tsp sugar
3/4 tsp salt
6 tbsp unsalted butter, chilled, cut into small pieces
6 tbsp vegetable shortening, chilled
3 tbsp ice water
3-4 peaches, cut in 1/4 inch wedges
about 1/4 cup sugar–use more or less depending on how sweet the fruit is
1 egg yolk
2 tsp heavy cream
In
a food processor, pulse flour, sugar, and salt. Add butter and pulse
just to coat pieces with flour. Add shortening and do the same, pulsing
to cover with flour – you will wind up with “pea-size” pieces of
shortening. Transfer dough to a bowl. Gradually add ice cold water,
tossing with a fork to moisten. Briefly and gently knead dough to form
a ball. Set aside
Place sliced peaches in a bowl and add 2 tbsp of sugar and toss. You can use any fruit–if not at peak ripeness I add 3 tablespoons of sugar.
Preheat
oven to 425 F. On a lightly floured surface roll out dough to a 12″
circle about 1/8″ thick. Gently lift and place this onto a cookie sheet
covered with parchment.
Starting about 1 1/2 inches from the
edge, place peach slices on the dough from the outside to the center.Fold over the
edge of the dough, overlapping the fruit.
Whisk together the egg yolk and cream and brush this mixture over the
rim of the galette. Sprinkle the remaining sugar over the galette and
the rim.
Bake until browned, about 20 – 30 minutes. Remove from
oven and let cool for about 10 minutes. Loosen the edges and center
with a spatula. Lift the parchment to a cooling rack and carefully
slide off onto the cooling rack or platter. Sprinkle / Sift edges with powdered sugar. Top with whipped cream.
