Adapted from Michele Jordan's New Cooks Tour of Sonoma County
1 cup flour
dash of salt
2 teaspoons sugar
1 stick of butter
¼ cup ice water
4 teaspoons peach jam
1-2 tablespoons melted butter
Additional sugar for sprinkling
Makes four small galettes.
For the dough, sift the flour, salt and sugar together into a bowl. Add cooled, cut butter to the dry ingredients and work together with both hands. Once it reaches a coarse cornmeal consistency, add chilled water until dough comes together. Do not over mix. Roll into a ball and cover in saran wrap and chill in the fridge. Preheat the oven to 400 degrees.
Once the dough is prepared, peel and pit the peaches and cut into very thin slices and place in a flat bowl. Sprinkle with sugar as you prepare the peaches and set aside.
Cut the chilled dough into four equal pieces. On a lightly floured work surface, flatten each piece of dough, roll out, then cut into a 6-inch round about 1/8 inch thick. Transfer the four rounds of dough onto a parchment lined baking sheet. Spread a heaping teaspoon of peach jam onto the center of the dough. Place the peach slices around the center in a windmill shape and then gently fold up the dough so there is a rim of about one inch. Brush the crusts with melted butter and sprinkle sugar over the crust and peaches. Bake at 400 degrees for approx. 30 minutes or until the crust is golden on top and bottom. One last touch before serving, dust with powdered sugar and serve with fresh berries or peach ice cream!