Mini Peach Galettes

Directions

1. In a food processor fitted with the dough attachment, pulse the flour, sugar, and salt until combined. Add the chilled butter and pulse until the butter is about the size of small peas. Continue to pulse adding 1 tablespoon of water in between pulses until the dough starts to stick and hold shape.
2. Dump the dough out onto a clean surface and work it until the flour has incorporated into the dough. Shape the dough into two discs with your hands and wrap each one with plastic wrap. Refrigerate at least 2 hours or overnight.
3. Remove the dough from the refrigerator and allow it to rest on the counter. Line two baking sheets with parchment paper and set aside.
4. Roll out one of the dough discs on a clean floured surface until it is about 12 inches round and 1/4 inch thick. Using a 5-inch plate or cookie cutter, cut out circles and place them on the cookie sheet. You will need to rework and roll out your dough a couple times to get more circles. You should be able to get 4-5 circles per disc of dough. Place the cookie sheets in the refrigerator for 30 minutes.
5. Preheat the oven to 350 degrees. In a large bowl, gently mix the peaches, cornstarch, sugar, lemon juice, and vanilla.
6. Spoon a small amount of the peach filling onto the centers of the pastry dough leaving a 1-inch border, then fold the outer edges of the dough over the filling working your way around the pastry to form the galette.
7. Brush the folded edges with milk and sprinkle with the turbinado sugar. Bake in the preheated oven for 25-30 minutes until the edges are golden and the center is bubbling.
8. Remove from the oven and cool for 10 minutes. Enjoy warm with your favorite vanilla ice cream.