Tuesday, July 24, 2012

Fresh Peach Galette


for crust 
2/12 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup shortening
12 tablespoons buter, cubed
1/4 to 1/2 cup ice water

for filling
4 to 5 fresh peaches, pitted, peeled and sliced
1/3 cup sugar
1/4 teaspoon vanilla
2 tablespoons butter, divided

To prepare crust, combine flour, salt and sugar.
Cut in shortening and butter
until mixture resembles coarse crumbs.
Slowly add water until dough comes together.
To prepare filling, toss peaches with sugar and vanilla.

Roll out dough to about twelve inches across.
Mound peaches in the center of the dough,
and then fold dough up and over, 
leaving some of the peaches showing
to form a rustic crust. 

Dot peaches with 1 tablespoon of butter.
Melt remaining butter and brush on dough.
Bake at 400 degrees for 30-35 minutes until golden brown.
Let cool 5 minutes and enjoy!

Linked to Barn Hop #72.

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