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1
To make the dough:
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In a food processor, add both of flours, salt, and sugar.
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Pulse until well mixed.
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Add the butter chunks and vegetable oil.
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Pulse until the mixture becomes coarse meal.
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Add 2 to 3 tablespoons of water into the processor while the machine is running, until the dough almost comes together..
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7
Add more water by 1/2 tablespoon once as needed.
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Place the dough onto a lightly floured cutting board, knead it into a ball, shape into a disc, cover with a plastic wrap, and chill in the frige for 30 minutes or freeze for 15 minutes.
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9
Roll the dough into a 15-inch circle on a lightly oiled working surface or cutting board.
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Place the dough onto a baking sheet coated with cooking spray.
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Cover and put in the frige.
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12
To make the fresh peach Filling:
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Preheat the oven to 400F (200C).
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Add the peach slices in a large bowl.
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Sprinkle a pinch of salt over.
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Add 1 1/2 tablespoons of brown sugar or as needed.
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Arrange peach slices randomly on the pastry, leaving about a two inch wide border.
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Scrape any remaining sugar from the bowl and sprinkle over the peaches.
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Gently fold the edges of the dough up and over the peaches, pleating as needed.
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20
Make sure that any crack in the dough is well sealed, otherwise the juice will lick out during the baking.
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Bake for about 50 to 55 minutes, or until the pastry is golden brown.
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Place on a wire rack, and let cool for at least 20 minutes.
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23
Serve warm, at room temperature or chilled.
