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If you've never made a galette or just want to learn some nifty tricks, be sure to watch Melissa Clark's video on the Times site, where you'll also find her recipe, which can be used for pretty much any kind of fruit.
I made the dough exactly as the original recipe, but I tweaked the filling. (For metric measures and a non-food-processor method, see the Times site.)
Adapted from the New York Times
Yield: 8 servings
For the Dough
- 1⅓ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon fine sea salt
- 1 large egg
- Heavy cream, as needed
- 1 stick unsalted butter, cut into big pieces
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 3 cups cubed peaches
- ⅓ cup sugar + extra for sprinkling
- 1 teaspoon almond extract
- Pinch of salt
- 3 tablespoons cornstarch
Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
Heat the oven to 400F. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
Make the filling: Toss together peaches with sugar, salt, extract, and cornstarch. Pile fruit on the dough circle, leaving a 1½-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle sugar on the crust.
Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.