Free form, flat tart
- 4-6 whole peaches ripe and depends on size, I use medium
- 6 T butter European Style the best
- 6 ounces all purpose flour plus a little extra for rolling out the dough
- 2 ounces einkorn flour You could omit this and use all AP Flour
- 5 T cold water May use all or less water or more
- pinch salt
- 2 T honey for drizzling at end
- 1/2 Lemon for squeezing over cut peaches
- 1 T Sugar I like to use sugar in the raw, fine
- 2 T Sugar for adding to the galette before baking
Place the flour, sugar and salt in a bowl and mix together. Cut the cold butter into small cubes and drop into the flour. With both hands, work the butter into the flour. It is okay to have small chunks of butter in the mixture. With one hand, pour the water slowing into the flour mixture and with the other hand bring the flour mixture together until it holds. Form into a disk.
Take the disk and with the heel of your hand push the mixture away from you, a tablespoon at a time (this is called frisage. ) It makes for a wonderful crust. Reform the disk, flatten out and lay onto a piece of large parchment paper, wrap up and put in the fridge. Let chill for at least an hour. Take the dough out and let set at room temperature for at least 8 minutes or until it is workable. During this time, take each peach, cut in half and remove the pit. Take each half and cut into thin half moon shapes, about 1/8" thick. Lay each sliced half onto a large platter. When you are finished slicing all of the peaches, squeeze the half lemon over all of them.
Unfold the parchment paper and lift up the dough. Sprinkle a little flour underneath it and begin to roll out the dough. I have rolled the dough into a round shape but I also like to roll it out into a rectangle. I find it fits better into a sheet pan this way. You should be able to roll the dough into a 14"X8" rectangle. Crimp the edges. This is where the parchment paper comes in handy, I gently lift up the paper and place paper and dough into a half sheet pan. I trim any edges of the paper that overhangs from the edge of the pan.
Layout the first peach as close to the crimped edge as possible and layer the rest down in a verticle row. Start again, and do the same until you fill the entire square of dough. If you have extra slices see if you can fit them elsewhere into the layout. If you need more, cut another peach up. Take the half sheet pan and place in the refrigerator. Let chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees on a convection oven with the fan or 400 degrees for a regular oven. Before you place the galette in the oven, sprinkle 2 T. of the sugar in the raw evenly over the entire tart. Place in the oven and bake for 15 minutes. Turn the tart around and bake for another 10-15 minutes. Every oven is a little different. You want the crust to be nice and brown. You may need less time or a little more.
Take out the galette and drizzle the honey over all the cooked peaches Let cool for at least 10 minutes before cutting. Serve in square wedges, along with a dollop of creme fraiche, a scoop of vanilla ice cream or creme chantilly. Enjoy with a glass of Cava or a great cup of coffee.
Peaches could be substituted for ripe pears, thinly sliced apples ( I slice apples even thinner). Nectarines or whole half apricots that I may have poached in a little simple syrup and let cool completely before laying and layering into the galette dough.