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Low Fat Peach Baby Galettes


DOUGH
2 c All-purpose flour
1 teaspoon Sugar
1/4 teaspoon To 1/2-ts salt
8 oz Cold sweet butter (3/4-cup), cut into pieces
1/2 c Ice water

FILLING
1 1/2 lb To 2-lb perfectly ripe Peaches, blanched, peeled, Pitted and sliced
1/4 c Plus 4-teaspoons sugar
4 teaspoon Flour

The sweeter and more aromatic the peaches you use, the better these individual pastries will be. Sugar may need to be adjusted slightly depending on the sweetness of the fruit. For very juicy fruit, a small amount (about 1 teaspoon) of flour may be dusted on the bottom of each pastry before it is filled.

Preheat oven to 400 degrees. Combine the flour, sugar and salt in a mixing bowl; stir briefly to blend. Add the butter and, using a pastry blender or your fingertips, work it in until the mixture has the consistency of cornmeal. Add the water 1 or 2 tablespoons at a time, mixing with a 2-tined fork until the dough just comes together. Press the dough into a ball, then divide into 4 pieces; shape each piece into a disk. Working with 1 piece at a time (keep the others covered with a kitchen towel or plastic wrap), roll out on a lightly floured board until you have a 6- to 8-inch-diameter circle that is approximately 1/8 inch thick.

Transfer dough circles to a large baking sheet. Spread an equal amount of peaches (approximately 1/2 cup) on each galette, leaving a 2-inch border free of peaches. Sprinkle 1 tablespoon sugar and 1 teaspoon flour over fruit on each galette; gently mix in. Fold the pastry edges up and over the filling, pleating to make pastry fit. Sprinkle each pastry (crust only) with 1 teaspoon sugar.

Bake for 20 to 25 minutes, or until the peaches are tender and juicy and the pastry has browned. Let cool on a rack.

Yields 4 galettes.

PER GALETTE: 765 calories, 8 g protein, 82 g carbohydrate, 48 g fat (29 g saturated), 124 mg cholesterol, 141 mg sodium, 3 g fiber.




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