Peach Galette with Cornmeal Crust - CSA|365

Name: Peach Galette with Cornmeal Crust - CSA|365
Ingredients: 1 3/4 cups all-purpose flour (about 7 3/4 ounces); 1/3 cup granulated sugar; 1/4 cup cornmeal (I used Four Star Farms cornmeal from our winter CSA); 1/4 teaspoon salt; 4-ish cups of slivered peaches (peel is optional); 1/4 cup of sugar (or to taste, this part is quite negotiable); 1 tablespoon lemon juice; 3 tablespoons corn starch; (Optional) 1 tablespoon turbinado sugar; 1 egg white; For the Crust , combine Flour, sugar, cornmeal and salt and pulse/whisk just to combine.; While your dough is refrigerating, you can prepare your filling . Combine your filling ingredients and stir to combine.; Once your dough is ready, roll it onto a parchment-lined baking sheet (I recommend rimmed as these things sometimes drip) until it’s roughly 15 inches round.; Drain the liquid from your peach mixture before adding the peaches to your crust, leaving a 2-inch border around the dough.; Fold up the ends of your crust, pleating as you go around. (This does not have to be perfect or even); Brush your dough edges with egg white and sprinkle with turbinado sugar (if using).

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This is officially a favorite in the Anderson household. If you have a food processor, it'll make short work of the crust, but if you don't, a fork and a knife

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Ingredients

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/3 cup granulated sugar
1/4 cup cornmeal (I used Four Star Farms cornmeal from our winter CSA)
1/4 teaspoon salt
4-ish cups of slivered peaches (peel is optional)
1/4 cup of sugar (or to taste, this part is quite negotiable)
1 tablespoon lemon juice
3 tablespoons corn starch
(Optional) 1 tablespoon turbinado sugar
1 egg white
For the Crust , combine Flour, sugar, cornmeal and salt and pulse/whisk just to combine.
While your dough is refrigerating, you can prepare your filling . Combine your filling ingredients and stir to combine.
Once your dough is ready, roll it onto a parchment-lined baking sheet (I recommend rimmed as these things sometimes drip) until it’s roughly 15 inches round.
Drain the liquid from your peach mixture before adding the peaches to your crust, leaving a 2-inch border around the dough.
Fold up the ends of your crust, pleating as you go around. (This does not have to be perfect or even)
Brush your dough edges with egg white and sprinkle with turbinado sugar (if using).