Spiced Peach Galette

• CRUST
• 2 3/4 cups (about 11 3/4 oz.) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 3/4 cup cold butter, cubed
• 1/4 cup frozen shortening, cubed
• 8 to 10 Tbsp. ice water
• FILLING
• 1/2 cup granulated sugar
• 2 teaspoons ground cardamom
• 1 tablespoon cornstarch
• 6 medium peaches, ripe yet still firm
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon grated fresh ginger
• 2 tablespoons heavy cream
• 1 tablespoon turbinado sugar (optional)

1. Prepare the Crust: Place first 3 ingredients in the large bowl of a food processor; pulse 5 times to combine. Add the cubed butter and shortening. Pulse 12 to 15 times until mixture resembles small peas. Evenly sprinkle 8 tablespoons of the ice water over the top of the flour and butter mixture. Pulse 5 times to combine. Pinch dough; if it does not stick together, add up to 2 tablespoons ice water, 1 tablespoon at a time, pulsing 3 to 5 times to combine after each addition. Turn dough out onto a work surface, and knead 4 to 5 times to bring together. Shape into a 1-inch-thick oval. Wrap with plastic wrap, and chill 1 to 24 hours.
2. Preheat oven to 425u0b0F. Let dough stand at room temperature 15 minutes to slightly soften. Place on a lightly floured sheet of parchment paper, and roll into a 12- x 16-inch oval about 1/8 inch thick. Transfer dough and parchment to a large baking sheet; chill until ready to use.
3. Prepare the Filling: Stir together the sugar, cardamom, and cornstarch in a large bowl. Cut each peach into 8 wedges, and add to sugar mixture. Gently toss to coat. Add the lemon juice, vanilla, and ginger; gently toss to combine.
4. Remove peaches from the bowl, reserving 4 tablespoons of the liquid. Arrange the peaches in a single layer on the dough, overlapping slightly, leaving a 1 1/2-inch border along each edge. Cut the pastry border every 4 inches, and fold each piece up over the fruit. Brush crust with heavy cream, and, if desired, sprinkle with turbinado sugar. Drizzle reserved 4 tablespoons liquid from bowl over the peaches.
5. Bake in preheated oven 15 minutes. Reduce heat to 350u0b0F, and bake until golden brown, about 40 minutes. Cool 10 minutes on baking sheet; transfer galette to a wire rack, and cool 1 hour.

flour, sugar, kosher salt, cold butter, frozen shortening, water, filling, granulated sugar, ground cardamom, cornstarch, peaches, lemon juice, vanilla, ginger, heavy cream, turbinado sugar

Taken from www.myrecipes.com/recipe/spiced-peach-galette (may not work)