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BARBECUED PEACH GALETTE
Yield: 6 servings
This recipe involves making homemade pastry and it’s worth the effort! The barbecue* becomes your outdoor oven and the lid is kept closed, creating even oven heat for ‘baking’ these beauties. This recipe can also be baked in your kitchen oven -- same temperature and time as the barbecue.
| 2 | cups | All-Purpose |
| 1/2 | tsp | Sea Salt |
| 3/4 | cup | Cold Unsalted Butter, cut into small pieces |
| 1/4 | cup | Cold Water |
| 2 | tsp | Lemon Juice or White Vinegar |
| 3 | cups | Thinly Sliced Peaches (washed and skin on)** about 2 to 3 peaches |
| 2 | tbsp | Sugar |
| 1 | tsp | Ground Cinnamon |
| 1 | large | Egg lightly beaten with 1 tbsp water for egg wash |
| 1 to 2 | tsp | Sugar |
Combine flour and salt in a food processor. Add butter and process until butter is the size of small peas. Combine water and lemon juice or vinegar and add just enough to food processor, while pulsing food processor, to bring the pastry together. Gather pastry into a ball, wrap in plastic and chill for 30 minutes. Preheat bbq to oven to 400 F. Divide pastry into 6 portions and roll out on a floured surface into circles about 6 inches in diameter. In a bowl, peaches together with 2 tbsp sugar and 1 tsp cinnamon. Place mixture in centre of pastry, leaving a 1” border all the way around the pastry. Pull pastry up and over outer edge of berries, leaving peaches at centre bare and pleating pastry as you pull it up. Using a lifter, carefully move to a prepared (parchment covered) baking sheet. Using a pastry brush, brush pastry with egg wash. Sprinkle with 1 to 2 tsp sugar and bake on your barbecue for 25 to 30 minutes or until crust is golden and peaches are soft. Serve with vanilla gelati or ice cream, crème fraîche or Liberté yogurt.
*Make sure your barbecue is clean. Preheat to 400 F and ensure that any smoke from previous barbecuing dissapates. If you have an oven thermometer, use it to ensure your barbecue is at the right temperature.
**Other pitted fruits can be substituted such as plums, apricots, nectarines. Berries can also be used as well as sliced pears and apples.