We bought the most scrumptous peaches at the market to make this dish and I also threw in a few blueberries for good measure. You can make this with your favorite pie crust or the recipe below. I used whole wheat pastry flour and it came out a bit dense but still flavorful.
Peach Galette
For the Crust:
1 & 1/4 cup
flour
2 tablespoons
sugar, divided
4 tablespoons
melted coconut oil
pinch
of salt
5 tablespoons
ice water
For the Filling:
5 peaches
2 tablespoons
sugar
1 teaspoon
vanilla
To Serve
2 tablespoons
pistachios (I used toasted
almonds)
1 tablespoon
powdered sugar
Preheat the oven to 350 degrees
For the crust, combine the flour, sugar and pinch of salt in
a bowl. Gradually add coconut oil
and mix with your hands until the consistency of wet sand is formed.
When you are done adding all the oil and is well integrated
with the powders begin to add the water a tablespoon by tablespoon. Add a tablespoon and mix with your
hands, add the following, and so on until a ball of dough, that does not stick
in your hands and it is easy to manage, forms.
Put in the refrigerator while preparing peaches.
Cut the peaches into wedges and put them in a bowl. Add the 2 tablespoons sugar and the
vanilla, mix well.
Remove the dough from the refrigerator and spread it on a
silcone mat or a piece of parchment paper. Put the peaches in the center, leave one inch of dough
without the peaches.
Fol in the edges of the dough and cover the peaches. You can put an extra spoonful of sugar
on the edges of the galette.
Put in the oven for 20 minutes or until you see the peaches
are super soft and have a boiling syrup around them and the crust begins to
brown.
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