Fresh Maine Peach Gallette Anci

The Galette in France has many forms, from a cookie to a pie to a pancake.  Galettes constructed as a free form pie, sport a crust simply folded over the edges to form its shape.

The crust here is adapted from Melissa Clark of the NYT.  With an egg and some cream, it was flaky and crispy - fantastic for wrapping our cousin's fresh peaches from Maine.
1 egg brought to 1/3 cup with light cream

Crust:
1-1/3 cup flour
1 Tbsp sugar
1/2 tsp salt
1 stick butter, cubed and chilled in the freezer

3 cups peeled, pitted and sliced peaches
1/3 cup sugar
4 Tbsp corn starch
1/4 tsp salt
1/4 cup raspberries (or blueberries, or blackberries)

remaining sugar: about 1 Tbsp

Whisk the egg and cream together. It should make 1/3 cup.

Pulse together the flour sugar and salt in a food processor. Add the butter and pulse a few times to get grains the size of chick peas. Add about half the egg and cream mixture, pulsing just enough to pull the dough slightly together. The trick is to keep it on the dry side, but yet still stick together. Try pinching some dough together if you are uncertain - if it stays together, you are probably done. Normally I have about 1-2 Tbsp left over - and you’ll need those, so save them.

Gather the crust together and form a disk of about 4-inches in diameter. Wrap tightly in plastic wrap and refrigerate for an hour.

Meanwhile, toss the peaches together with the sugar, corn starch and salt.

Allow to sit at least 30 minutes. If the peaches are very liquidy, strain them. They should be very moist but not flooded by their juices - not swimming in them. If they are too wet, they will overwhelm the Galette. Save the excess juices for your next smoothie! Preheat the oven to 400F.

Roll out the crust to a disk about 14-16” in diameter. Place the peaches in the center.

Pull back an extra 2-inches of dough back, repetitively, about 6-8 times to wrap the filling at the edges.

Transfer to a baking sheet.  Scatter the raspberries about the open space of the fruit. Brush the edges of the crust with the remaining egg/cream mix. Sprinkle the crust with the remaining sugar as desired.

Bake about 35-45 minutes, until the filling bubbles and thickens, and the crust is well browned.  Cool off a bit, slice and serve.

Anci's Fresh Maine Peaches