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1
In a medium bowl, add the salt and flour.
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2
Using a bowl scraper, slowly pour in the water and mix until the water is absorbed, then add the vanilla extract.
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3
Using your fingers slowly add the butter to the flour and squeeze the butter to mix into the dough. A food processor could be used to slowly add the butter, but it is better to gently mash in the butter so it evenly coats the flour mix
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4
Once all the butter is added, there will still be visible patches, flatten the dough into a saucer and wrap with plastic and let it rest in the refrigerator for 1 hour, or let it sit overnight.
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5
While the dough rests prepare the seasonal fruit.
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6
In a medium size bowl add the cut peaches (or seasonal fruit).
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7
Sprinkle with the salt, add the vanilla, sugar and corn starch.
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8
Stir with a wooden spoon and let the fruit macerate (5-10 minutes).
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9
PUTTING IT ALL TOGETHER: Preheat oven to 350.
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10
After the dough rests, lightly flour a counter and roll the dough out to a thickness no more than 1/4 of an inch.
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11
Use a cereal bowl to cut circles of dough
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12
Place the rolled, cut rounds on a cookie sheet lined with parchment paper.
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13
Spread them out so there is 1 inch between each round.
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14
Take 2 spoons worth of fruit (peaches) into the center of the rolled out dough. Leave about 1/2 inch around the edge of the dough so you can fold the edge over itself to create a crust.
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15
Start at one edge of the fruit filled dough, and fold the crust over, 1/4 inch to shape a natural crust. This will allow the fruit to stay inside the galette. Don't worry if it looks rough or ugly, it is just meant to create a lip that will keep the fruit in the middle.
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16
Bake in the oven for 12-15 minutes until the crust is golden brown and the bottoms have been cooked through.
