Peach Cobbler Galette. Cajun Week Day 7

Cajun Week Day 7!

It's Day 7 people, Feed Your Soul Too and I, have really cooked some wonderful Cajun food this week.  I couldn't end Cajun Week without bringing you something real sweet and simple. I decided to make my peach cobbler and turn it into a rustic tart...that's all there is to a gallete. It's sounds a lot fancier than it really is.

Take some flour, sugar, butter, ice water and a little vanilla, add to a food processor and pulse. That's it, crust complete.

Then take a nice batch of peach cobbler mix. I always keep extra batches of frozen peach cobbler mix in the freezer so if company comes over all I have to do is make the dough.

Roll the dough out onto a lightly floured surface, transfer to a baking sheet, add the cobbler mix in the middle and roll the side up, however you like them. Don't get fancy here people, this is suppose to look rustic and simple...

 

Now it's time to enjoy some Gallette, or as it's called in Cajun country a rustic pie. Shh..Don't tell, yes I added a big scoop of French Vanilla Ice Cream...Eat Up!

Check out what my friends at Feed Your Soul Too have up there sleeves for day 7 of Cajun Week! Andouille and Chicken Etouffee.


Peach Cobbler Galette. Cajun Week Day 7

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 pie


Peach Cobbler

Ingredients:
 
2-28oz can of peaches or 4 c. sliced peaches
1 c. sugar
1/2 stick of butter
1 tsp. vanilla
1 lemon, zested, juiced
1 tbsp. cinnamon
2 tsp. cornstarch
Crust (recipe below)
cinnamon sugar (recipe below)
melted butter to baste pastry dough before baking

Directions:

Preheat oven to 400 degrees
 
Add everything to a sauce pan, bring to a boil, reduce heat and allow to simmer for about 20 minutes. Sauce will thicken upon standing.  Allow mixture to cool slightly. Add to the middle of dough, roll up dough to surround peaches slightly. Baste dough with melted butter and sprinkle cinnamon sugar all over dough.

Bake 35 to 45 minutes at 400 degrees. Allow pie to rest 15 minutes before cutting.


Crust:

2 c. flour
1/3 c. sugar plus 1 tbsp.
1 tsp. kosher salt
3 sticks cold unsalted butter cut into 1/2" pieces
1/2 c. ice water
1 tsp. vanilla

Directions:

Preheat oven to 400 degrees


Place flour, sugar, salt into food processor, mix well. Add butter and pulse until crumbly. Add vanilla and pour in cold water without the ice. Add more or less water if needed. Pulse in between water additions. Transfer dough to a lightly flour board and roll out into about 1" thickness. Place dough on a baking sheet and cover with saran wrap, refrigerate until ready to use.

Cinnamon Sugar: 
2 tbsp. sugar
1 tsp. cinnamon

Mix well.