RUSTIC PEACH GALETTE

You can substitute the homemade pastry with ready-made frozen pastry from the grocery store. Serves: 8 Pastry 11/4 cups (310 mL) all-purpose flour 1/2 tsp (2.5 mL) salt 1 tbsp (15 mL) granulated sugar 1/2 cup (125 mL) unsalted butter, chilled and cut into cubes 1/4 cup (60 mL) ice water, as needed Galette 2 cans (14 oz/398 mL each) ■ cling sliced peaches, drained and patted dry 1/4 tsp (1mL) ground cinnamon ■ 2 tbsp (30mL) granulated sugar ■ 1 egg, beaten ■ Coarse sugar for finishing ■

1. In a food processor blend the flour, salt and sugar until combined. Add butter and process until mixture becomes crumbly. With processor running, slowly add ice water, 1 tbsp (15 mL) at a time until dough just holds together.

2. Remove dough from processor and roll into a ball. Flatten ball into a disc shape and cover tightly with plastic wrap. Refrigerate 1 hour. 3. Preheat oven to 350 F (180 C). 4. Remove dough from refrigerator and set aside. In a medium bowl combine peaches, cinnamon and sugar; toss lightly to coat.

5. On a floured surface roll out pastry dough into a circle about 1/8-inch (3 mm) thick, and 11 inches (28 cm) round. Transfer pastry to a parchment lined baking sheet and arrange peach slices in a circular formation, beginning at centre and working your way out until peaches are 11/2 inches (3.8 cm) from edge of pastry. Fold outer edges of pastry around peaches, pleating where necessary. Brush pastry with egg wash and sprinkle with coarse sugar. Bake for 25 minutes or until pastry is golden brown. Remove from oven and serve warm.