Yum, fresh peach season is one of my favorites! I decided to make a peach galette today.
1 1/4 c. flour
1/2 c. butter
1/4 c. cold water
Mix well. refrigerate. It is easier to roll dough when it’s chilled.
Peel, remove pit and slice 6 fresh peaches. Stir in 2/3 c. sugar & 1/3 c. corn starch.
If the dough seems a bit sticky once chilled, knead in a small amount of flour then roll it out. I roll it to the size of a pie shell.
sprinkle cinnamon, sugar, and cornstarch over shell.
Add peach mixture to the center.
Fold dough up to form a shell, like an open-faced pie.
Tip: I find it easier to roll out on a silicone mat. I use the mat to transfer galettes right onto a cookie sheet for baking.
Rub egg white on the dough and sprinkle with sugar and pecans.
Bake at 350 degrees for 35 minutes.
1 c. powdered sugar
1 tsp. vanilla extract
3 tsp. milk
mix well and drizzle over galette.