MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peach Galette
Categories: Pastry, Desserts, Fruits
     Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
 1 1/4 c  Flour
 1 1/2 ts Sugar
   1/2 ts Salt
     4 oz Butter; in small cubes,
          - chilled in freezer at
          - least 15 min, preferably
          - an hour
     4 tb (to 6 tb) ice water

MMMMM--------------------------FILLING-------------------------------
     2 lg Not-over-ripe yellow peaches
          - pitted, sliced 1/4 - 1/2"
     3 tb Sugar
     1 tb Flour
   1/2 ts Vanilla extract
     1 tb Almond paste (opt)
     1 ts Butter

MMMMM---------------------------GLAZE--------------------------------
     1 lg Egg
          Sprinkle coarse sugar (opt)

 Make the crust dough. In a food processor, pulse the
 flour, sugar, and salt, until well mixed. Add the cubed
 butter, and pulse 8 times. The butter should still be the
 size of peas in the mixture. Slowly add the ice water, a
 tablespoon or two at a time, pulsing after each addition,
 until the dough just begins to clump. Turn out onto a
 clean surface. Use your clean hands to form into a disc.

 Do not over-knead. Work the dough only enough to bring it
 barely together into a disk. Sprinkle with a little flour
 on all sides, wrap with plastic, and place into the
 refrigerator to chill for an hour.

 Preheat the oven with the rack in the middle position to
 425°F/220°C. Place the peach slices in a bowl and sprinkle
 with the flour and sugar. Toss gently to coat. Sprinkle
 vanilla extract over the peaches.

 In a small bowl, whisk the egg until smooth and set aside.

 On a lightly floured, clean, smooth surface, roll out the
 dough to about a 12" diameter. Gently lift up the rolled
 out dough and place it on a rimmed baking sheet.

 If you are using almond paste (not necessary, but a nice
 addition if you have it), dot the middle 6-inch circle of
 the dough with the almond paste. (If you can spread it,
 great. Otherwise, just dot with little bits.) Arrange the
 peach slices in an overlapping pattern in a single layer
 in the center of the dough, forming about a 7 or 8-inch
 circle. Dot with a little butter.

 Fold the outer edges of the dough round over the filling,
 by about 2-inches all the way around, in an accordion
 fashion. Use a pastry brush to coat the exposed dough with
 an egg wash (you can cook up the leftover egg as a little
 scrambled egg, by the way), and sprinkle with coarse sugar
 if using.

 Place in the oven and cook for about 15-20 minutes, until
 nicely browned. Remove from the oven and let cool on the
 baking sheet, over a rack, about 15 minutes.

 Great served with a little vanilla ice cream.

 From: http://simplyrecipes.com

 Uncle Dirty Dave's Archives

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