by vvvanessa
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hardlikearmour's Testing Notes:
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Expand1/3 cup honey Ask a question about this ingredient
several sprigs of fresh lemon thyme Ask a question about this ingredient
2 large white peaches, peeled and sliced into wedges about 1/4-inch thick Ask a question about this ingredient
2 cups all-purpose flour, chilled in the freezer for 30 mimutes, plus an additional 2 teaspoons flour Ask a question about this ingredient
2 teaspoons granulated sugar Ask a question about this ingredient
1/4 teaspoon table salt Ask a question about this ingredient
10 tablespoons very cold butter, cut into 1/2-inch cubes Ask a question about this ingredient
1/2 cup ice water Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 tablespoon milk or water Ask a question about this ingredient
In a small saucepan, bring the honey and thyme to a boil, then remove from heat and allow it to cool to room temperature.
Ask a question about this stepGently toss the peaches with 2 teaspoons of the flour to coat thoroughly, then toss them with 2 tablepoons of the honey. Set the peaches aside.
Ask a question about this stepIn a large bowl, whisk the cold flour, sugar, and salt together. Cut in the butter using a pastry blender or forks until the mixture looks like slightly chunky wet sand.
Ask a question about this stepUsing a fork, stir in 5 tablespoons of water to bring the dough together. You might need to add in another 2 or 3 tablepoons of water, but be careful not to add too much; the dough will leave some unincorporated crumbs at the bottom of the bowl, and the dough itself should not feel at all wet.
Ask a question about this stepDump the dough out onto a lightly floured surface and briefly work the dough by hand to mix the crumbs into the dough. The dough should not look smooth and completely homogeneous; you want to see discernible bits of butter.
Ask a question about this stepGather the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
Ask a question about this stepPreheat the oven to 400ºF. Roll out the dough to a circle roughly 14 to 16 inches across and transfer it to the center of a parchment- or Silpat-lined baking sheet. Pile the peaches in the center of dough so that there is about a 3-inch border of dough surrounding the fruit.
Ask a question about this stepWith lightly floured fingertips, create the galette by bringing up the edges of the dough up and over the edge of the fruit. Overlap the folds and gently pinch them together; continue working around the fruit until there you've formed a little flat volcano of dough with the fruit visible in the mouth of it.
Ask a question about this stepLightly whisk the egg yolk with the milk or water, and brush it over the dough. Bake for 25-30 minutes until the dough is golden and the fruit begins to soften a bit. Remove from the oven and allow to cool.
Ask a question about this stepMix 2 tablespoons of the thyme-infused honey with the crème fraîche. Serve a warm slice of the galette with a generous dollop of the crème fraîche.
Ask a question about this step
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