Peach Galette

I'm not sure where the inspiration for this one came from, but it was just there recently while at the grocery store, and finally came out yesterday evening. I had never made puff pastry before, and I had a notion that it was this extremely daunting task that would take me all night and part of the next month... So, as usual, off to Google I went to get educated on the matter. The first site I found said the process would take THREE DAYS! I don't care who you are. That's unacceptable. Who has the patience to wait THREE DAYS for pastry?! Insisting there MUST be a better, and faster way, I moved on. I found one that I'm pretty sure was a cheater method, but it promised a 90 minute turn around time, so I was in!

Crust:
2 1/2 cups bread flour, sifted
2 sticks unsalted butter, room temperature
1 cup cold water (or there about)
1 1/4tsp salt
1tsp sugar
1 egg, wisked

Filling:
4 peaches
1/4 cup white sugar
1tsp cinnamon

Llace the butter between two sheets of plastic wrap, and roll or press into a thin disc, about a 1/4 inch thick and chill until firmed. Meanwhile, combine the flour and salt in a medium bowl, then add the water in portions until the dough forms a ball and clears the bowl walls. Let the dough rest in the bowl for ten minutes or so. Remember to cover the bowl with a damp cloth or paper towel to keep the dough from drying.

Roll the dough out to twice the size of your butter disc. (Butter disc. I can hear Paula Deen now!) Place the disc on one side of the dough and fold the other half over. Press the edges together well making a seal. Roll the dough to half it's current size, being careful not to squish the butter through the dough. Fold in half and repeat, then chill until firmed again. The whole theory here is that the butter is kept relatively cold around 60f. That will help keep things puffy puffy when baked! Julia Child says 6 folds is adequate, which following the L=(f+1)n (Can't make the N higher) formula, with L being the number of Layers, f being the amount of folds, and n being the number of times the dough has been folded, will tell you how many layers 6 times will yeild! If you desire more, fold on my friend. I repeated the fold and chill process about 3 times.

Inbetween the foldings, halve and thinly slice (about 1/8-1/4 inch) the peaches, then mix with the 1/4 cup sugar and cinnamon. Once the pasty has had it's final chill, roll out into a circle about 1/4 inch thick. Place the peach slices into the center, and fold the dough over in pleats, leaving about 6" accross open in the center. Brush with the egg, sprinkle with the sugar, and bake at 400f until golden brown. Remove and cool, then drizzle the crust with honey or agave nectar! Hope you enjoy!!





Baking away!