Summer Peach Galette

Serves 6-8

Crust:

1 1/4 c all purpose flour

1/2 teaspoon salt

1/2c + 2 tablespoons cold salted butter (cubed)

1 teaspoon vinegar (white or apple cider)

2-4 tablespoons ice cold water

Filling:

5-6 peaches (sliced and un-peeled)

1 1/2 teaspoons lemon zest

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup sugar

2-4 tablespoons flour

4-5 graham crackers, crushed

2 tablespoons melted butter

2-3 tablespoons turbino sugar (optional)

For the crust:

1. Whisk together your flour, salt and vinegar.

2. Add a 1/2 of cold butter, one cube at a time and use a pastry blender or stand mixer w/ paddle attachment to combine each cube.

3. Once the butter is added (chunks of butter in the dough make it even more delicious, so don't mix too much), slowly add water 1 tablespoon at a time until the dough forms a ball.

4. Take the extra 2 tablespoons of cold butter and chop them into small pieces. Work those pieces into the ball of dough. This creates delicious butter pockets in your crust.

5. Wrap your dough disc in plastic wrap and chill in the fridge for at least 1-2 hours, or until mostly firm.

For the filling:

1. Slice your peaches to between 1/4 and 1/2 inch thickness (I prefer to leave them un-peeled for some extra color and a little bit less work, but it's up to you).

2. Sprinkle lemon zest, cinnamon, salt and sugar over the peaches and gently combine.

3. Add the flour until the peaches are a bit less slippery and easier to handle (don't add more than 4 tablespoons).

4. Chill until your dough is ready

Assembly:

1. Preheat over to 350 degrees (F).

2. Flour your surface and roll your crust dough out into a circle about 11-13 inches in diameter (NOTE: assemble your galette on a piece of parchment paper! Moving a galette from your countertop to a baking sheet is not easy and could easily result in a deconstructed galette).

3. Sprinkle a thick layer of graham cracker crumbs over the dough circle. This provides a layer between the fruit and the crust which keeps your galette from getting soggy and adds an extra layer of texture.

4. Lay your peach slices out in whatever design you prefer. Be sure to leave 1-2 inches on the edge for the fold over dough.

5. Once your peaches are assembled, fold the edges of the dough over top of the fruit.

6. Brush the edges of your crust with melted butter and (optional) sprinkle with turbino sugar for a beautiful extra crunch.

7. Slide your parchment paper (with galette on top) onto a cookie sheet and bake for 40-50 minutes or until the crust edges are golden brown.

8. Cool for a few minutes before enjoying!