Peach Galette

When I went to Lewin Farms recently, they had the last of the seasons fresh peaches, so of course I picked some up.  My parents and mother in law came to visit this weekend for my son's Baptism.  My dad really likes peach pie, so this morning I made the next best thing, a peach galette.  Galette is like a pie with crust and filling.  It is made on a flat sheet instead of in a pie pan.  Galette is like a French country version of the American pie that we have all come to love.

Summer dessert, perfect for those fresh peaches you found at the store.

Ingredients for Crust:

8 ounces cold Unsalted Butter
4 ounces Lard
5 to 7 tablespoons Water
18 ounces All-purpose Flour, approximately 2 3/4 cups, plus extra for dusting
1 1/2 teaspoon table salt
1 1/2 tablespoon Turbinado Sugar (white sugar can be substituted)

Egg Wash of 1 Egg Yoke and 1 tablespoon Water

Ingredients for Peach Filling:

5 large Yellow Peaches

3 tablespoons Tapioca Flour

1 teaspoon Cinnamon

1/2 cup Cane Sugar (white sugar can be substituted)

1/2 teaspoon Nutmeg

Cut butter into 1/2 inch cubes.

Mix butter, lard, flour, and salt together in a mixer with a paddle attachment or
use your fingers to combine.

Cut peaches into 1 inch wedges.  Sprinkle tapioca flour, sugar, cinnamon, and nutmeg
over peaches and gently stir.

Preheat Oven to 375 degrees Fahrenheit

Refrigerate crust for 20 minutes.

Cut dough in half and roll both halves into 1/4 inch circles.  Place on a cookie sheet.

Divide peach mixture between both crusts.  Fold crust over the filling.

Brush egg wash onto galettes and sprinkle with sugar.

Bake peach galettes for 50-60 minutes.

Enjoy!

Peach Galette

Printable Recipe Found Here

Ingredients for Crust:

8 ounces cold Unsalted Butter
4 ounces Lard
5 to 7 tablespoons Water
18 ounces All-purpose Flour, approximately 2 3/4 cups, plus extra for dusting
1 1/2 teaspoon Sea Salt
1 1/2 tablespoon Turbinado Sugar (white sugar can be substituted)

Egg Wash of 1 Egg Yoke and 1 tablespoon Water

Ingredients for Peach Filling:

5 large Yellow Peaches

3 tablespoons Tapioca Flour

1 teaspoon Cinnamon

1/2 cup Cane Sugar (white sugar can be substituted)

1/2 teaspoon Nutmeg

Process for Crust:

Cut butter into 1/2 inch cubes.

Mix butter, lard, flour, and salt together in a mixer with a paddle attachment or use your fingers to combine.

Refrigerate crust for 20 minutes.

Cut dough in half and roll both halves into 1/4 inch circles.  Place on a cookie sheet.

Preheat Oven to 375 degrees Fahrenheit

Process for Peach Filling:

Cut peaches into 1 inch wedges.  Sprinkle tapioca flour, sugar, cinnaon, and nutmeg over peaches and gently stir.

Divide peach mixture between both crusts.  Fold crust over the filling.

Brush egg wash onto galettes and sprinkle with sugar.

Bake peach galettes for 50-60 minutes.

Enjoy!