Today, I did a little TV segment on Rogers Daytime Ottawa. This is one of the recipes I featured on the show.

Lavender and peaches offer an interesting and fragrant flavour combination in this deliciously elegant recipe for Mini Lavender Peach Galettes.

Mini Lavender Peach Galettes 

(Makes 10 mini peach galettes)

For the crust:

• 1 1/2 cups all-purpose flour
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1/2 cup cold butter, cut into cubes
• 1 tsp. lavender buds
• 1 egg yolk (save the egg white)
• 1 1/2 tsp. white vinegar
• 6 Tbsp. cold water

For the filling:

• 6 medium-sized ripe peaches, peeled
• 1/4 cup sugar
• 2 Tbsp. cornstarch
• 1/4 tsp cinnamon
• 1/2 tsp almond extract
• 1 1/2 tsp. lemon juice
• 1/4 tsp. salt

For assembly:

• Extra flour for rolling out crust (about 1/4 cup)
• 2 saved egg whites, lightly beaten
• 1 egg yolk (save the egg white for above)
• 2 tsp. water
• 1 Tbsp. turbinado sugar (a.k.a. sugar-in-the-raw)

For the crust: measure the flour, sugar and salt into the bowl of a food processor. Secure the lid and pulse a few times to combine.

Add the cubed butter and pulse 5-6 more times. There should still be pea-sized pieces of butter in the mixture. Be careful not to over mix or you risk losing the flaky texture in the baked crust. Add the lavender buds and pulse 1 or 2 more times.

In a small bowl, whisk together the egg yolk, vinegar and water. Add this mixture all at once to the food processor and process just until the dough sticks to the side of the bowl and forms a ball. This dough will be a bit soft and sticky.

Turn the dough onto a lightly floured surface and shape into a disc. Cover the disc with plastic wrap, and refrigerate for 1 hour or up to 3 days in advance.

Meanwhile, for the filling: slice the peeled peaches into a large bowl, discarding the pits. Add the rest of the filling ingredients to the peaches and stir with a spoon to combine.

Once the dough has chilled, preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.

Remove the dough from the plastic wrap and place it on a lightly floured surface. Using a sharp knife, cut the dough in half, and gently roll each half into a uniform log. Cut each log into 5 equal pieces to make 10 total pieces being careful not to over work the dough.

On a floured work surface, roll out a piece of dough into a rough 6 inch circle. Use more flour as needed to prevent sticking as the dough is a bit sticky. Repeat with remaining dough.

Place one 6 inch circle onto a parchment-lined baking sheet. Brush the circle with a bit of the slightly beaten egg whites. This will keep the bottom of the pie crust from getting soggy. Spoon about 1/4 cup of the filling (about 6 peach slices plus the juice) into the middle of the dough circle, leaving a 1 inch border all the way around. Working quickly, fold the 1 inch border of dough over the edge of the fruit to form a little bundle (mini galette). Working with one galette at a time prevents the filling juice from running out and making a mess. Continue until all of the galettes are filled and folded.

In a small bowl, whisk together the egg yolk and the water. Brush the crust of each galette with the egg wash and sprinkle each with a bit of turbinado sugar.

Bake the mini galettes for 25 minutes or until golden brown on the bottom. Serve warm.