Strawberry-Peach Mojito Galette

Ingredients

For “Rough Puff” Pastry

- 350 g all purpose flour

- 225 g very cold unsalted butter

- ½ cup water

- Pinch of salt

- 2+ tbsp iced water

- Pinch of salt

- Zest of 1 lime

- 100 g sugar

For Filling

- 3–4 peaches (or nectarines), cubed

- About ¾ a container of strawberries, thinly sliced

- 5–10 mint leaves, rolled and chopped

- Sugar to taste

- Juice of ½ a lime

Egg Wash

- 1 egg yolk

- 1 tbsp half and half

Steps

1. Prep work: cube butter and place in a bowl in the freezer; combine salt and water and place in the freezer, as well. Chill for ten minutes.

2. Make the “rough puff” pastry.* Sift flour onto a clean, cool work surface and arrange into a rectangle, about ¼ inch deep. Arrange frozen butter evenly across and lightly dust with a covering of flour. Working quickly, so as not to melt butter, roll out the butter until it begins to elongate into flattened strips. Use your bench scraper to bring the edges back to the center and create a rectangle similar to the size you began with. Repeat the rolling and scraping process three or four times. Then make a well in the center of the flour-butter mixture and pour in all of the water. Using your bench scraper, bring the sides of the dough into the center and begin to cut (combine) the water into the dough. You should have a shaggy dough when finished. Shape/ roll into a 10”X15” rectangle, dust with flour, and roll out to half as large again. At this point, sprinkle your lime zest and about half the sugar in a fine even layer across dough, setting aside the remaining sugar. Scrape (or fold) sides and bottom together to the original size, and repeat this rolling and folding process three or four times until you have a smooth dough. Shape back to the original size, transfer to baking sheet, cover with plastic wrap, and chill in the refrigerator for an hour.

3. While the dough chills, prep your fruit filling. After slicing, arrange between paper towels to draw out excess moisture. Line a baking sheet with parchment paper.

4. Roll the chilled dough into a 14-inch circle of 1/8 inch thickness. Fold in quarters and transfer to the baking sheet. Chill in refrigerator 10 minutes.

5. Arrange strawberries and peaches in an artful fashion over half of the chopped mint, distributed evenly across the dough. Leave a 2-inch margin of dough around the fruit. Sprinkle remaining mint on top of fruit and squeeze half a lime’s juice onto it. Top with sugar to taste (about 1 tbsp). Fold the border to cover the filling, leaving no wells for juice to leak in the oven. Chill galette for ten minutes, and preheat oven to 375 F. Whisk together the egg wash.

6. Once the oven is preheated, remove galette from the fridge and baste it with the egg wash. Sprinkle the remaining sugar along the pastry dough. Bake for 45–50 minutes until pastry is a deep dark brown.

7. Serve warm or allow to cool to room temperature and cover. For serving, garnish with fresh mint leaf or strawberry. The galette will keep for two days.

*Inspired by the fruit galette recipe in Tartine. Also, this is not a true rough puff pastry, but contains elements both of that dough and of a short crust.