Easy Ginger Peach Galette.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 2 cups sliced peaches
- 1 tablespoon arrowroot powder, or cornstarch
- 1 teaspoon ground ginger
- 2 teaspoons vanilla extract
- 1/4 cup peach jam
- 2-4 tablespoons honey
- 1 egg, beaten
- 2 tablespoons candied ginger chunks
- 1/2 cup coarse sugar
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Instructions
- 1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- 2. In a medium bowl, combine the peaches, arrowroot, ground ginger, and vanilla. Toss, then add the jam and honey. Gently toss again.
- 3. Roll the pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg. Take the second sheet of pastry and cut 4 (1/2 inch) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing to adhere.
- 4. Working inside the borders, arrange the peaches on top, gently wiggling them just slightly under the edge of the pastry. Use a fork to crimp the edges of the pastry shut to prevent any leaking, then brush the edges with the egg.
- 5. In a food processor, pulse the ginger chunks into small pieces, add the course sugar, and pulse a few times to combine. Sprinkle the pastry edges with ginger sugar. Bake for 25-30 minutes, until golden brown. It's OK if the edges get dark.
- 7. Let cool slightly and serve with ice cream. Enjoy!
Source
Original recipe: View Original