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Peach Galette

Donna Dooher's recipe for an easy fruit galette made with her Five Star Pastry and fresh Ontario peaches.
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Course Brunch, Dessert, Snack

Ingredients
  

Five Star Pastry

  • 3 cups all-purpose flour
  • ¼ tsp salt
  • ½ cup cold unsalted butter
  • 1 cup + 3 tbsp cold shortening cubed
  • ½ cup ice cold water

Galette

  • 2 tbsp lavender flowers food grade (see note #1)
  • ¼ cup water
  • 2 tbsp cornstarch
  • 4 cups sliced pitted and peeled peaches
  • ½ cup granulated sugar
  • ½ lemon zested

Glaze

  • 1 egg beaten
  • granulated sugar optional

Instructions
 

Five Star Pastry

  • In large bowl, sift flour and salt. Using coarse side of box grater, grate in butter; toss to coat. Using fingertips, lightly rub in shortening until butter and shortening are broken into small crumbly pieces, resembling coarse bread crumbs.
  • Drizzle in water around edge of flour mixture, tossing with fork until ragged dough forms. Turn out onto work surface; press together to form a ball.
  • Divide in half; flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before using. (Tip: Pastry will be marbled, with little flecks of butter and shortening, ensuring a light and flaky pastry.)

Galette

  • Preheat oven to 425°F.
  • On lightly floured surface, roll out dough into ¼-inch thickness or 14-inch circle. Transfer dough onto large square of parchment paper. Place on baking sheet and refrigerate.
  • Place lavender in small heat-safe bowl. Pour ½ cup boiling water over lavender flowers and steep for 3 minutes. Strain tea through a fine sieve set over a bowl; discard lavender. Whisk in cornstarch to make a paste.
  • In large bowl, toss together peaches, sugar, lemon zest, and lavender paste to coat. Slide parchment and dough onto work surface. Spoon and spread peach mixture onto centre of dough, leaving a 4-inch border.
  • Brush egg on exposed rim of dough. Lift pastry up over filling to form a circle, folding and crimping around edge and leaving centre uncovered (see note #2) Brush pastry with egg wash. Slide onto baking sheet.
  • Bake for 15 minutes, turning once. Reduce heat to 350°F. Bake for an additional 40 minutes, rotating baking sheet once or twice to ensure even browning. Repeat brushing with egg wash for a crisp pastry and sprinkle with some granulated sugar, if desired.
  • To serve, let galette cool overnight. Reheat or serve at room temperature, with a dollop of whipped cream or ice cream.

Notes

  1. Look for food-grade or edible lavender flowers. You want to avoid the other genus that tastes soapy and perfumy.
  2. The beauty of this rustic galette is that it doesn’t need to be a perfect circle, so don’t fuss about a perfectly round dough.