Seasonal Galette By Ellen King

1. 1

   In a medium bowl, add the salt and flour.

2. 2

   Using a bowl scraper, slowly pour in the water and mix until the water is absorbed, then add the vanilla extract.

3. 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

4. 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.

5. 5

   While the dough rests prepare the seasonal fruit.

6. 6

   In a medium size bowl add the cut peaches (or seasonal fruit).

7. 7

   Sprinkle with the salt, add the vanilla, sugar and corn starch.

8. 8

   Stir with a wooden spoon and let the fruit macerate (5-10 minutes).

9. 9

   PUTTING IT ALL TOGETHER: Preheat oven to 350.

10. 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.

11. 11

    Use a cereal bowl to cut circles of dough

12. 12

    Place the rolled, cut rounds on a cookie sheet lined with parchment paper.

13. 13

    Spread them out so there is 1 inch between each round.

14. 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.

15. 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.

16. 16

    Bake in the oven for 12-15 minutes until the crust is golden brown and the bottoms have been cooked through.

* Per serving · 4 servings · Values may vary.