So on our trip out to Covert Farms two weeks ago we didn't just stop at strawberries...we picked peaches too!  See our little boys working away??!! They LOVED it!  Taking home the fruit that day was just a bonus for us...being there together as a family was an event in itself.  So much fun!

We came home with 30lbs of peaches that we nicely laid out...waiting for them to ripen!  While most were just eaten fresh...and some peeled & sliced for the freezer...I decided last Saturday night to bake a dessert to go with out Farmer's Market supper.  Tons of fresh veggies on the grill with steak...that practically begged for a Rustic Peach Galette (really just a fancy word for pie or tart in my books!).  Thanks to Pinterest I already had something in mind...and we were all VERY pleased with the results!  I switched a few of the ingredients up...but for the most part the original recipe can be found here!  There's something about the rustic look to this dessert that just feels like summer to me...I love it!

RUSTIC PEACH GALETTE
feeds 6 people

INGREDIENTS

PASTRY:
1 1/4 cup spelt flour
1/2 cup cold butter, cut into small chunks
1/8 cup ice water, more if needed

FILLING:
4 peaches, peeled and sliced
2 or 3 Tbsp coconut sugar or sweetener of choice
juice of half a lemon
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 Tbsp spelt flour
2 tbs almond milk, or milk of choice
extra sugar for sprinkling, optional

DIRECTIONS

PASTRY: 
In a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface and shape into a flat disk. Wrap in plastic, and refrigerate at least 1 hour.

FILLING:
Preheat oven to 375º.

Roll out dough to a 14″ circle.  Doing this on parchment paper helps a ton. Place dough back in refrigerator.

Mix all FILLING ingredients together until combined.

Remove dough from refrigerator and place peach mixture in the middle of the circle, leaving a two-inch wide rim. Fold edges in over peaches, allowing the dough to overlap as required.

Brush the edges of the dough with milk, and sprinkle with sugar, if desired.

Bake for 45-50 minutes or until the edges are golden brown and the peach juices are bubbling.

Remove from oven and allow to cool on a baking rack. Serve warm....with vanilla icecream, of course!?