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PEACH STRAWBERRY SKILLET GALETTE
235g all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1/4 tsp ground cardamom
180g unsalted butter, cold, cubed
80g ice water
In a large mixing bowl, combine the flour, sugar, salt, and cardamom.
Using a pastry cutter, cut in the butter until it is in small pieces throughout the mixture. Some pieces can be as large as a hazelnut and some as small as a rolled oat.
Add in the ice water. Stir with a fork to combine until it becomes difficult, a few seconds. Then, bring the dough together by pressing and folding the dough in the bowl. If your hands are warm, you can transfer the mixture to a piece of plastic wrap. Use the plastic wrap to gather the dough by lifting the plastic at the edges and folding in.
Once the dough has come together, shape in to a ball and flatten in to a disc that is about one inch thick. Chill in the refrigerator for at least one hour and up to two days.
4-5 very ripe peaches, quartered with the pit removed
455g strawberries, hulled and halved
50g granulated sugar
10g unbleached flour
1 tsp fresh ginger, finely grated
juice of one lemon
1/8 tsp salt
In a large bowl, combine all of the ingredients. Stir gently to make sure the fruit is evenly coated.
Let the fruit sit at room temperature for about 30 minutes.
flour for dusting
2 tbsp heavy whipping cream
30g demerara sugar or other coarse sugar
Preheat the oven to 400°F/204°C.
Remove the dough disc from the refrigerator and let rest for about 10 minutes.
On a lightly floured surface, roll the dough out to a large cirlce, 15 inches in diameter.
Carefully transfer the dough to a 9” cast iron skillet. Gently lift the edges of the dough to allow it to slump in and fill the corners of the pan with the edges of the crust draping over the rim of the skillet.
Use a slotted spoon to scoop the filling in to the dough lined skillet. Leave the leftover juices behind in the bowl.
Fold the dough over the fruit. You can pleat it neatly or let it fall naturally. The center will still be exposed. Press gently downward on the dough to help it stay in place when baking.
Brush the exposed dough with the cream, and sprinkle the fruit and dough with sugar.
Bake, uncovered until very deeply browned and bubbling, about 45-55 minutes.
Let cool in the skillet on a wire rack for at least an hour and up to three. Serve while it is still warm. The filling will not be fully set, it's best while warm and deliciously juicy.
Serve with ice cream or whipped cream.