yum from Tartelette

Peach and Peach Blueberry Galettes With Lemon Thyme Sugar:

Makes 8 individual galettes (we share but you don't have to)Notes:
- I use lemon thyme a lot this year because our one little plant is going wild. Our lemon balm and mint have suffered from the heat but you could definitely use those flavor.
Rosemary, oregano, chocolate mint and sweet basil work beautifully too. The sky is the limit!

- we are not fond of the taste of tapioca flour so I use cornstarch instead but feel free to use either or.

- If you are not baking gluten free, replace the rice, millet, sorghum flours and cornstarch with 1.5 cups of all purpose flour and omit the xanthan gum.

- you can make this as one large 9-inch galette if you want to.
For the pastry dough:
5 tablespoons (70gr) unsalted butter, at room temperature
2 egg yolks
pinch salt
1/2 cup (80gr) superfine sweet white rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) corn starch (or tapioca flour)
1/2 teaspoon xanthan gum
2 tablespoons to 1/4 cup cold milkFor the fruits:
4 peaches
1 tea bag jasmine tea (or your favorite)
2 tablespoons sugar

1/2 cup blueberriesFor the lemon thyme sugar:
1/4 cup sugar
1 tablespoon lemon thyme finely choppedPrepare the crust:
In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the different flours, and the xantham gum and mix briefly. Add enough milk to moisten it. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.Prepare the fruits:
While the dough is resting, place the peaches, tea bag, sugar and enough water to cover the fruit in a large saucepan set over high heat. Bring to a boil, reduce the heat and poach the peach until just fork tender. Remove from the heat and let them cool on a clean kitchen towel. Once cooled, peel and halve them, remove the pits and slice the peaches thin.Prepare the sugar:
In a small bowl, mix the sugar and lemon thyme together with your fingertips and set aside.

Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic. If the dough tears while you roll, just patch it with your fingertips. Cut eight 4-inch rounds, rerolling and using the dough as you go (ig it gets too soft, just refrigerate for a few minutes as you fill the other galettes with fruit).
Arrange the slices of half a peach in the center of each round and gather the edges, pleating as you go with your fingertips (don't worry about being even - these are free form. Imperfections are wonderful anyways...). Add blueberries on top if desired and sprinkle with some lemon thyme sugar.

Place all the galettes on a parchment lined baking sheet and bake for about 30-35 minutes.