Peach Galette

Baking partners challenge for this month is Galette. When Swathi asked me to make and share this recipe, I was excited to try and immediately decided to make one with a peach filling.
Galette is an open crust French pie. It has a flaky pastry dough like pies and tarts and a filling that can be either sweet or savory. They have a very rustic look. The filling is placed in the center and the dough is folded in an over lapping fashion on top of the filling. Galettes are perfect for pot luck parties as they are sliced and served like a pizza. You can make with any kind of fruit like peach, strawberry, blueberry or apples. Try using tomatoes/sun dried tomatoes, sausages,meat and cheese if you like the savory version.

Recipe is adapted from Williams-Sonama ...http://www.williams-sonoma.com/recipe/berry-galette.html
Julia Child's recipe of Fast French Puff Pastry( Book:Julia Child and Company,Alfred A. knopf,Inc, US,1978

Ingredients
All purpose flour- 1 cup
Cake Flour- 1/2 cup
Butter- 1 stick (chilled and unsalted)
Sugar- 2 tbs
Salt-1/4 tsp
Ice water- 4 tbs

Filling
Peach sliced-3
sugar-4 tbs

Lemon juice- 1/2 lemon

corn starch- 1tsp
Vanilla essence- 1 tsp

For berry filling
Blue berry- 1 cup
Sugar- 3 tbs
Lemon juice- 1/2 tsp
Flour- 1 tbs

Sugar- 2 tbs

Flour- 1 tbs

In a bowl mix flour, salt and sugar.
Cut butter into small cubes and add to the flour. Using a pastry blender cut in through the flour, rapidly till the mixture becomes course. The flour will look like large flakes and the butter in the size of peas.
If you are using a food processor, first pulse the flour, sugar and butter. Then add the butter and pulse for 7- 8 times till the dough attains the above mentioned texture.
Slowly add ice cold water,two tbs at a time and mix until the dough starts coming together. make sure that the dough masses together roughly but the butter pieces remain about the same size.
Transfer this into a lightly floured work surface.Flatten like a rectangle rapidly push the dough with heal of your palm to the side away from you,starting from the top left corner to the bottom facing you.
Rapidly pat and smooth the top. Lift the dough off work surface using a pastry sheet. Flip the bottom of the rectangle to the middle and the top down to cover it like an envelop.Tuck the two sides towards the bottom. Cover in plastic wrap and refrigerate for half an hour to relax the gluten.

Meanwhile make the filling. Pit and slice peaches into 1/4 or half inch slices. Add sugar, vanilla, corn starch and juice of half lemon, mix and set aside. Repeat this with the berries too.

Pre heat oven to 350 degree F and line baking sheet with parchment paper.
Remove dough from the fridge and place on a lightly floured surface. Roll into 1/8 inch thick circles. You can use a plate and cut into the desired size.

Fold the disk into half and gently transfer into the baking sheet. Unfold it and sprinkle a mixture of flour and sugar. You will need around two tbs.
Arrange the peaches in a single layer in the center of the disc leaving 3 inches border. Fold the edge up over the filling forming loose pleats. Gently press the pleats so that it stick together.Sprinkle course sugar. Bake for 20 minutes or until the filling is bubbly and the pastry is golden brown. Remove from the oven and allow it to cool down a bit in the pan and then transfer to a wire rack.