1 1/2 cup AP Flour, plus more for flouring the counter/rolling pin
1/2 t fine salt
1 stick very cold unsalted butter, cut into small cubes
1/4 cup very cold water
Tools You will need:
One food processor
Measuring cups and spoons
Bowls of various sizes for ingredients.
2 parchment lined cookie sheets
Preheat your oven to 400 degrees F. Measure out you’re ingredients. Organization is the key to success with every recipe, especially while baking.
Add your flour, sugar, salt and butter to the bowl of your food processor. Pulse until the butter is cut (incorporated into) the flour mixture. The mixture should look like sand.
While pulsing the food processor, slowly drizzle in the cold water. The dough will begin to come together. When all of the water is added, turn off the food processor and lightly flour your work surface and rolling pin. Remove the dough from the bowl and knead it into a ball. Flatten into two discs and wrap in plastic wrap. Place the dough in the freezer for at least one hour or over night.
For the filling and finishing of the galette
Three ripe peaches, sliced
1/3 C Flour
Fresh basil, in thin strips plus more strips or whole leaves for garnish
4 T butter in small dices
1/4 cup water
Turbinado sugar (Sugar in the raw), optional.
Add the peaches, sugar, flour, salt and basil to a bowl and mix together until the peaches are evenly coated. Allow to sit for 5-10 minutes so the sugar can macerate the peaches, meaning the sugar will draw out the water in the fruit allowing a natural syrup to form.
Remove your dough from the freezer and allow to thaw if necessary. The dough should be cold but pliable. Flour your work surface and roll out your dough to 1/4 inch thickness, about 12 inches in diameter.
Arrange the peach mixture in a circular pattern in the center of your dough. Once the fruit is arranged, scatter the butter dices along the top. Fold the dough flaps over into the middle.
Make an egg wash by combining the egg, water and a pinch of salt and mixing together. Brush this onto the edge of the dough. This will allow for a golden brown color to develop on the pastry. Sprinkle with Turbinado sugar. Garnish with basil.
Bake until the crust is golden brown and the filling is bubbly, about 35 minutes.