Best Peach Galette

FOR GALETTE CRUST

• 163g (1 1/4 cup) Plain Flour/All purpose flour 
• 114g (1/2 cup) Unsalted Butter
• 1 tbsp Caster Sugar
• 1/4 tsp Salt
• 1 tsp White Vinegar 
• 2 tbsp Ice-cold water (1 tsp more if needed)

FOR PEACH FILLING

• 3 Peaches (medium size)
• Zest of 1 lemon
• 1 tbsp Lemon juice
• 1/2 tsp Vanilla extract 
• 1/4 Cup (50g) granulated sugar 
• 1 tbsp Plain Flour
• 1/4 tsp ground Cinnamon

FOR ASSEMBLY

• 1 egg
• 1 tsp milk
• 2-3 tbsp Semolina
• 1-2 tbsp granulated sugar to sprinkle on top
• 1-2 tsp Honey to drizzle on top of the filling after baking

FOR GALETTE CRUST

1. Take a large chilled mixing bowl (chill the mixing bowl in the refrigerator for 30 minutes before use). Add the plain flour, caster sugar and salt then whisk to combine.
2. Add the butter cubes into the flour mixture. Using a pastry cutter or simply a fork, cut the butter into the flour mixture then using your fingertips, rub and press each piece of butter flat. Work quickly to avoid the melting of butter. If it melts, the pastry will end up with a more biscuit-like texture so cold butter is the key to flaky pastry success.
3. Measure the required amount of ice-cold water and mix it in a bowl with 1 tsp of white vinegar. Add this liquid in stages over the flour and butter mixture. Using your hands, mix it well until you have a dough that holds together well but is not too sticky. If the dough is too dry, add a few sprinkles of very cold water (but don't add too much water).
4. Transfer the dough onto the work surface and shape it into a square, using your hands. Cover it with plastic wrap and pop it in the fridge for 30 minutes.
5. Now we will roll out and fold! This method helps to create layers and a more flaky, crispy pastry. Dust your rolling pin with flour. On a lightly floured surface, roll out the dough square into a rectangle, fold in half then in a quarter. Repeat this process twice again.
6. Now shape the dough into a disk (between the plastic wrap), by using a rolling pin. Cover tightly with plastic wrap and pop in the fridge for at least one hour - 1 1/2 hours or up to 2 days.
7. Now we're gonna shape the dough! Dust your rolling pin and baking paper with flour. Transfer the dough disc onto the floured baking paper, and sprinkle the flour over it. 
8. Roll the dough in the right direction. Start by rolling away from you in the centre of the dough and rotating the butter paper while rolling. Continue rolling away from the centre.
9. Gently roll it out into an 11” circle using a rolling pin. It doesn’t have to be a perfect circle.
10. Carefully slide this baking paper with dough onto a baking sheet (12”), cover with another baking paper and refrigerate it for 5-10 minutes while you prepare the peach filling.

FOR PEACH FILLING

1. Cut the peaches (about 3 medium) into thin slices for even baking.
2. In a large mixing bowl, stir together the sugar, salt, vanilla extract, lemon zest, lemon juice, ground Cinnamon and plain flour until combined. Toss with the peaches.

ASSEMBLING THE GALETTE

1. Preheat the Fan oven to 160C/320F (for conventional oven, 180C/356F).
2. Take out the baking sheet with dough from the fridge. Sprinkle 2-3 tbsp semolina over the dough, leaving about a 2” border all the way around. Semolina absorbs the juice from the fruit mixture and keeps the pastry crisp.
3. Now arrange the peaches in a circular pattern over the dough, starting from the outside and going towards the centre, leaving about a 2” border all the way around.
4. Gently fold the edges of the dough into pleats over the filling and press to seal.
5. Whisk together an egg and a tsp of milk, brush the dough border with this egg wash and sprinkle with granulated sugar over the egg wash to make the crust sweet and crispy.
6. Bake for about 40-50 minutes or until the crust is golden brown and the peach filling is bubbling (rotate the galette halfway through baking).
7. To add a glossy shine, drizzle a small amount of honey over the peach filling immediately after baking.
8. Cool on the baking sheet for 10-15 minutes before slicing. Slice the warm galette and serve it with vanilla ice cream.

NOTES

1. Galette is best eaten the day it is baked but you can store any leftovers. It will last for a day at room temperature and up to 3-4 days in the fridge if it is well wrapped or you can store it in an air-tight container.
2. You can freeze it for up to 2 months. Let it cool completely, wrap it properly and place it in a freezer-safe bag or container.