Peach Galette

Combine flour, cubed butter, salt and ice water in a food processor and blitz until it resembles sand. You’ll want to check to see if you have enough moisture in the dough by pinching a small bit in your fingers and making sure it holds together. If it doesn’t, add another tablespoon of ice water, pulse a few more times and check again. You want it to be as dry as possible but still able to form a small ball when you pinch it—that’s what will give you a nice, light, flaky crust.

Dump dough out onto some plastic wrap or into a plastic bag and squeeze it together just so it forms a large ball. Try to shape it into a disk about 1 inch thick. It makes it much easier to roll out if you have the dough in this disk shape before you refrigerate it. Refrigerate for 20 minutes.

For the filling, toss peach slices with sugar, cornstarch, vanilla and lemon juice.

Divide dough into two sections and roll each out until about 1/8 inch thick. Lay on a parchment-lined baking tray and arrange sliced peaches in the center of each crust. You can make a nice layered spiral, or just dump ‘em in there. Either way, it’ll be delicious. Fold over the edges of the dough to overlap the peaches by about 1 inch. You can then brush the crust with a bit of cream and sprinkle the edges with some sugar.

Bake for about 25–30 minutes at 350ºF, or until golden brown and peaches are bubbling.

Let galettes cool slightly before serving. I recommend topping with some vanilla bean ice cream, if you’re into that sorta thing. Eat up!