Bourbon Peach gallette
Nice large slices of yellow peach--ripe but still firm--macerated with a splash of bourbon, sugar, lemon zest. Stir in 2 T corn starch per 700g peaches.
Make crust by chilling a few tablespoons of water with a bit of booze. Mix flour (1.5c) and salt add a few pinches of sugar and chill. Coconut oil (1/2c) should be just spoonable--chill or sit out as needed. On a cutting board cut together flour mixture and oil--I like to use two board scrapers to avoid over working--until pea sized. Use a fork to work in cold water (3-4T) and form into a ball (booze should evaporate). Flatten into an oblong disk on one layer of parchment ~3/4" thick. Place another layer of parchment on top and tool into a large oval less than 1/8" thick. Remove top layer of parchment and trim rough edges.
Arrange peach slices leaving a 2" boarder, use the parchment to fold up the sides.
Garnish with egg wash on crust and Demerara sugar.
Bake on sheet pan placed on backing stone. Start in well heated 400F oven until browned. Escalate temp at end if needed.