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Ingredientes
- For Sweet Buttery Crust
- 1½ cups flour (I used Lubella, but all-purpose is fine)
- ¾ cup sugar
- ½ teaspoon salt
- 1 egg
- 4 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons shortening
- 2 teaspoons cream (heavy or light cream will do. If you have none on hand, full fat milk is fine)
- For Peach Filling
- 5 peaches, pitted, peeled and sliced
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 2 tablespoons sugar
Direcciones
- In a bowl, gently toss together sliced peaches, vanilla, starch and sugar. Set aside in the refrigerator until ready.
- In a large bowl, whisk together flour, sugar and salt. Whisk in one egg until the mixture is crumbly.
- Add cold butter and shortening. Mix with hands until a soft dough begins to form.
- Add cream one teaspoon at a time - the amount of cream may vary.
- Form into a disk and wrap in plastic wrap and place in the freezer for about 2 hours.
- Preheat oven to 350 degrees.
- On a flat surface, flour a sheet of parchment paper. Roll out chilled dough into a circle about ¼-inch thick.
- Spoon peaches into the center and gently use the parchment paper to fold over the edges of the dough (this is a very delicate dough). Lift the parchment paper to transfer the galette onto a cookie sheet.
- Bake for about 25-30 minutes until the center is bubbling and the edges are golden. Transfer to a wire rack to cool.
- If desired serve with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 90 | 30% |
| Total Fat 10.19g | 13% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 1.07g | |
| Cholesterol 39mg | 13% |
| Sodium 155mg | 6% |
| Potassium 207mg | 6% |
| Total Carbs 49.41g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 29.61g | 20% |
| Protein 4.01g | 6% |
