Fresh peach galette

One of the easier baked goods that looks like its complicated but, couldn't be easier - or tastier!! I love making apple and peach galettes (and use my jams with them too!) ...these desserts always get the "ooohs and aahhhs"  Enjoy!  Diane

Fresh Peach Galette
Ingredients:
1 Package of Frozen Phyllo Dough *or make your own from scratch see below.
1 1/2 pounds peaches, cleaned & pitted, cut into 1/8-inch-thick slices (approx 2 large peaches) 
1 teaspoon finely grated lemon peel or 1 tsp lemon juice
1 Tbs Maple Syrup *optional
4 Tbs Brown Sugar *divided
1/4 cup apricot/vanilla bean jam (or store bought preserves)
1 tsp cinnamon
1 tsp nutmeg
whole milk

From Scratch Dough:
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

Dough:
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.

Galette:
Preheat oven to 450°F. Combine peach slices, *maple syrup, 2 Tbs brown sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange peach slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and peaches with remaining 2 tablespoons brown sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.

Adapted from: Bon Appetit/Hill Photo by: Diane Baker for Canning and Cooking at Home

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