Mini Peach Galettes With Cardamom and Goat Cheese

Directions

1. Make the crust: In a measuring cup, combine 10 tablespoons of ice water and the apple cider vinegar.
2. In a large bowl, combine the flour and sugar. Add the butter to the flour and toss to coat each piece of butter in the flour. Use your fingers or the palms of your hands to press each piece of butter into a flat sheet, then keep tossing the butter in the flour as you go to make sure that each butter piece is coated in flour. You’re aiming for thin shards of butter that range in size from about ½ inch to about 1-inch pieces. Work as quickly as you can to prevent the butter from getting too soft. If at any time the butter seems soft or melty, refrigerate the bowl for a few minutes, then keep working.
3. Sprinkle about 8 tablespoons of the water-vinegar mixture over the flour mixture. Use a fork or your hands to gently stir the water into the flour mixture to make a shaggy dough. If the dough seems dry, add more cold water a few teaspoons at a time. You’ll know you’ve added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart. Once you reach this point, knead the dough a few times in the bowl to help it come together then form it into a large ball.
4. Divide the dough into two pieces and form each piece into a disk about 1-inch-thick. Wrap each piece in plastic wrap then chill the dough for at least 2 hours, and up to 2 days before using.
5. When you’re ready to bake the galettes, heat the oven to 400ºF and line two large, rimmed baking sheets with parchment paper. Whisk the egg in a bowl with 2 teaspoons of room-temperature water to make an egg wash. Set aside.
6. Add peaches to a large bowl along with the sugar, flour, lemon juice, cardamom, and vanilla. Stir gently to combine. Stir the peach jam and goat cheese together in a small bowl.
7. Working with one disk of dough at a time, divide the dough into thirds and gently shape each third into a round. On a lightly floured surface, roll each piece of dough into a roughly 8-inch circle and transfer it to the prepared baking sheet. Spoon about 2 tablespoons of goat cheese mixture into the center of each round of dough, leaving a 1-inch-thick border free of jam. Working one galette at a time, top the jam with ⅙ of the peaches. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Repeat until the first three mini galettes are filled and folded, then transfer the sheet pan into the fridge to chill while you prepare the rest of the galettes. Repeat with the second round of dough. Refrigerate the second round of galettes if the dough is at all soft or warm.
8. Remove sheet pans from the refrigerator. Brush the top dough of each galette with the egg wash and sprinkle with a bit of sugar. Transfer the sheet pans to the oven and bake until the crust is deep golden-brown and the fruit juices are bubbling, rotating the pans halfway through baking, about 35 minutes.
9. Remove from the oven and let the galettes cool slightly before serving. Brush the warm galettes with additional jam to finish.