Use a food processor to mix the flour, sugar, and salt, and pulse until combined.
1 Cup all-purpose flour,1 Tablespoons granulated sugar,½ teaspoon salt
Add the butter and pulse until the mixture resembles a coarse sand like texture.
½ cup unsalted butter
Add the milk and applesauce and blend until the dough clumps together or balls up.
1 1/2 Teaspoons milk,¼ Cup applesauce
Using your hands remove the clumps from the food processor and form a dough ball without over kneading. Put the dough on a lightly floured cutting board, flatten the ball slightly, cover with a clean dish cloth and set it aside.
Making the Galette
Slice peaches in half and remove the pit. Then cut them into slices about 1/4 of an inch thick. Add the slices to a large bowl. It is not necessary to peel the fruit, although you can if you prefer.
4 Medium sized fresh peaches
In a separate bowl add the sugar, flour, and cinnamon and mix thoroughly. Add the mixture to the sliced peaches and stir, being careful not to bruise them.
½ cup granulated sugar,3 Tablespoons all-purpose flour,½ teaspoon ground cinnamon
Preheat the oven to 375 degrees F.
Roll out the dough on parchment paper or a silicone baking mat. This will make it easier to transfer the crostata to the oven.
Lay on a lightly floured surface. Using a rolling pin flatten the dough into an oval or circular shape about 1/8 inches thick. Don’t stress about making a perfect oval or circle, it is supposed to be freeform.
Arrange in a circular pattern on the dough starting at least 1-1.5 inch border. You can double up or overlay the peaches as you will have extra slices. You can also just dump all the fruit instead of nicely arranging them.
Fold up the edges of the dough over the fruit to hold in the peaches and peach juice, crimping them together as needed. Pour any remaining sugar mix from the sliced peach bowl over the top of the fruit before baking.
If desired use a pastry brush to brush milk or an egg wahs over the folded edges of the tart. Sprinkle the edges with coarse sugar. This will give the dessert a sparkly finish.
2 Tablespoon milk or egg wash,2 Tablespoons sparking or coarse sugar
Place in the oven and bake in the preheated oven at 375 degrees F for 40-45 minutes. Check it at around 30 minutes and make sure the outer edges are not getting too brown. If is cover the tart with foil.
It is done when the filling is bubbly and the crust is golden brown.
Remove from oven and let cool on a baking rack until ready to serve.
Notes
Plant based milk or butter can be substituted with no changes to the recipe.
Make the peach slices as consistent as possible for even baking.
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