½ cup pecans
1 cup plus 2 tablespoons Community Grains Hard Red Winter Wheat
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into pieces
Filling And Assembly
3 large peaches - keep skin on and slice about 1/4 inch thick
3 Tbsp sugar
1 Tbsp flour (Community Grains Red Winter Wheat)
1/2 teaspoon vanilla extract
- 1 teaspoon butter
2 tablespoons milk, half-and-half, or heavy cream
I followed Bon Appetite's Galette Dough recipe listed below. I did sub in Community Grains Hard Red Winter Wheat in place of using white flour. Turned out fantastic!
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together (I did need that extra spoonful). Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
Filling and Assembly
Preheat oven to 375°. Toss Peaches, flour, sugar, vanilla extract in a large bowl.
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound peaches in center of dough, dab them with little pads of butter, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
**We also decided to serve with fresh homemade whipped cream. I highly reccomend it!