Get the Recipe Peach Galette

PASTRY DOUGH:

1. Add flour, salt, and sugar in a large bowl and mix. Add 12 TBSP butter and blend using a pastry blender until a pea-sized mixture forms.
2. While continuing to blend, pour the ice water in about 1 TBSP at a time, until the dough starts to come together. I do end up using the entire 1/2 cup, but am cautious while adding in case the dough comes together without all of the water.
3. Once dough comes together, transfer it onto a lightly floured surface and knead quickly into a ball, being careful not to overwork the dough. Form into a round disk and wrap in a sustainable wrap or plastic wrap, and refrigerate for at least 30 minutes.

TART ASSEMBLY:

1. While the dough chills, preheat the oven to 400°F and line a large jelly roll or sheet pan with parchment paper. Slice the peaches into about 1/4 inch thick slices (you want them fairly thin), removing the pit.
2. Once chilled, place the dough on a lightly floured surface. Roll the dough into approximately at 12 inch circle. Transfer the rolled dough onto your prepared baking sheet. Melt the remaining 1/2 TBSP butter and brush on the top of the dough. Layer the peach slices on top of the dough in rows, leaving approximately 1 1/2 - 2 inches around the edges to fold up. Once your peaches are placed, fold up the sides - this does not have to be perfect! Brush the edges with the egg wash and sprinkle on the raw sugar as desired.
3. Bake the galette for 35-40 minutes until the pastry begins to brown.
4. When the galette is done baking, stir together the apricot preserves and water to thin it out a little. Brush the preserves on the peaches using a pastry brush.
5. Allow the galette to cool slightly; serve warm or at room temperature.