peach cobbler galette.

[lt_recipe name=”peach cobbler galette” summary=”preferred equipment: pastry blender. baking mat. rolling pin. pastry brush. baking pan/sheet pan.” print=”yes” ingredients=”peach cobbler filling: ;3 cups (20-24 ounces) frozen sliced peaches, thawed;5 tablespoons butter;3/4 cups granulated sugar;1/2 teaspoon cinnamon;1 teaspoon nutmeg;2 teaspoons vanilla extract;1 spoonful all-purpose flour;;//;;galette crust:;2 + 1/2 cups all-purpose flour;1/4 teaspoon kosher salt;3/4 cup butter (1 + 1/2 sticks), frozen and tablespoon-sized slices;1/4 cup vegetable shortening, frozen, cut into large slices;1/2 cup ice cold water;;//;;egg wash + finish:;1 egg, beaten;3 tablespoons water;coarse demerara sugar (optional)” ]thaw out frozen peaches at room temperature for 45 minutes to 1 hour, or until no longer frozen. in a saucepan, heat peaches, butter, sugar, cinnamon, nutmeg, and vanilla on medium-high heat. once the peaches reach a steady simmer—simmer for about 5 minutes, add in spoonful of flour, and then remove from heat. set aside and allow peach mixture to cool.;;while peaches are cooling, prepare the galette crust: blend together flour, salt, butter, and shortening by hand with a pastry blender. once the butter and shortening is incorporated, the flour mixture will look like large crumbs. add in water and continue mixing. the mixture will begin to form into a dough—at this point, you can turn the dough out onto a flat surface or baking mat. continue incorporating the dough until the flour is no longer visible. using a rolling pin, roll the dough out into a large rectangle—10×16 rectangle. ;;prepare the egg wash: in a small bowl, beat egg and 3 tablespoons of water. using a pastry brush, lightly brush the surface of the galette dough with some egg wash. set the egg wash aside. ;;slowly add the peach mixture to the center of the dough rectangle. If you’re worried about the liquid part of the filling spilling over before you fold up the galette—“drain” the cobbler filling onto the dough rectangle and add the liquid cobbler reduction once the galette is folded. fold up the edges of the galette, leaving a large opening in the center (this is important for ventilation). if there’s any liquid left from the peach mixture, you can add the rest of it in the galette. brush the crust/edges with egg wash and sprinkle with demerara sugar. bake at 400 degrees for 25-30 minutes. serve warm with ice cream or cold. [/lt_recipe]