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PEACH BABY GALETTES

List of Ingredients




PEACH BABY GALETTES

The sweeter and more aromatic the peaches you use, the better these
individual pastries will be. Sugar may need to be adjusted slightly
depending on the sweetness of the fruit. For very juicy fruit, a
small amount (about 1 teaspoon) of flour may be dusted on the bottom
of each pastry before it is filled. From Kathleen Stewart of Downtown
Bakery in Healdsburg.

INGREDIENTS:

Dough
-- 2 cups all-purpose flour
-- 1 teaspoon sugar
-- 1/4 to 1/2 teaspoon salt
-- 8 ounces cold sweet butter ( 3/4 cup), cut into pieces -- 1/2 cup ice water

Filling
-- 1 1/2 to 2 pounds perfectly ripe peaches, blanched, peeled, pitted
and sliced
-- 1/4 cup + 4 teaspoons sugar
-- 4 teaspoons flour

INSTRUCTIONS: Preheat oven to 400 degrees. Combine the flour, sugar
and salt in a mixing bowl; stir briefly to blend. Add the butter and,
using a pastry blender or your fingertips, work it in until the
mixture has the consistency of cornmeal. Add the water 1 or 2
tablespoons at a time, mixing with a 2-tined fork until the dough
just comes together. Press the dough into a ball, then divide into 4
pieces; shape each piece into a disk. Working with 1 piece at a time
(keep the others covered with a kitchen towel or plastic wrap), roll
out on a lightly floured board until you have a 6- to 8-inch-diameter
circle that is approximately 1/8 inch thick.

Transfer dough circles to a large baking sheet. Spread an equal
amount of peaches (approximately 1/2 cup) on each galette, leaving a
2-inch border free of peaches. Sprinkle 1 tablespoon sugar and 1
teaspoon flour over fruit on each galette; gently mix in. Fold the
pastry edges up and over the filling, pleating to make pastry fit.
Sprinkle each pastry (crust only) with 1 teaspoon sugar.

Bake for 20 to 25 minutes, or until the peaches are tender and juicy
and the pastry has browned. Let cool on a rack. Yields 4 galettes.

PER GALETTE: 765 calories, 8 g protein, 82 g carbohydrate, 48 g fat
(29 g saturated), 124 mg cholesterol, 141 mg sodium, 3 g fiber.



Recipe