Free-Form Peach Galette

Adapted from Smitten Kitchen's Nectarine Galette (in turn adapted from Alice Water's Apricot Tart)
Serves 6 (or perhaps less)

Crust:

• 1/2 cup all-purpose flour
• 1/2 cup spelt or whole wheat flour
• 1/2 tsp sugar
• 1 tsp salt
• 6 tbsp (3/4 stick or 3 ounces) butter, chilled, sliced

Filling:

• 2 tbsp ground pecans
• 1 tbsp spelt or whole wheat flour
• 1/4 cup sugar
• 1 recipe for crust, as above
• 2 - 3 ripe, fresh peaches, peeled and sliced thinly
• 1 tablespoon butter, melted
• 1/8 tsp ground clove
• 1/4 tsp ground cinnamon
• 2 tbsp sliced pecans (optional)
• Peach or nectarine preserves

Preparing the Crust:

Combine all ingredients for the crust in a food processor. Pulse to blend until dough comes together in a ball. (You may need to add a tablespoon or two of ice water, go sparingly as it won't take much to bring it together.) Flatten ball into a disc, wrap in plastic and chill for at least 30 minutes.

On baking day: Let the disc soften so it can be rolled out. On a floured board, roll out into a large circle (or whatever polygon you can manage, like me) that's about 1/8" thick. Transfer to a baking sheet.

Note: You really want a SHEET here, not a pan with raised sides. The sides make it bloody hard to remove when it's done, so flip it over and use the underside. Just line it with some foil or parchment first so it doesn't stick.

Preparing the Galette:

Preheat oven to 400F. Stir together ground pecans, ap and spelt flour, one tbsp of sugar, clove and cinnamon in a small dish. Sprinkle this mixture over the rolled out dough, leaving a 1 1/2" to 2" thick border around the edges. Lay sliced peaches tightly in concentric rings, stopping at the edge of the sprinkled area. Sprinkle about 2/3rds of remaining sugar over the peaches.

Fold the borders up and over, resting them atop the peaches. Pinch off or roll under any excess dough and watch out for tearing -- the dough needs to be solid to keep the juices locked in. Brush the borders with melted butter and sprinkle with the remaining sugar.

Bake for about 25 - 30 minutes until the crust is golden brown and the edges begin to caramelize. If you wish, sprinkle the chopped pecans over the galette about halfway through. When it's done, slide it off the pan with a large spatula onto a cooling rack. Allow to cool for 20 minutes.

Serve topped with a bit of preserves and vanilla ice cream or frozen yogurt.

Notes:

1. SK noted that this galette can be kept at room temp for 2 days (perhaps more) and longer in the fridge. Mine didn't last an hour before it was gobbled up and I think that's a greater "danger" than spoiling. The unbaked dough will keep in the freezer for a few weeks and for a few days in the fridge, if you need to make portions ahead.