Sunday, July 8, 2012

Peach and Ginger Galette

The peaches this year are scrumptious.  Max brought home this crate of Sierra Rich peaches the other day.  What better way to use a few than to make a galette?
Pastry Crust (see recipe from earlier today - I used half the recipe)
3 peaches, sliced
2 teaspoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon grated fresh ginger
3 tablespoons sugar (plus extra for sprinkling)
2 tablespoons cream
Heat oven to 400 degrees Fahrenheit.
On a lightly floured surface, roll pastry crust dough into a 12" circle (this need not be perfect).
Transfer rolled crust to a parchment lined baking sheet.
In a small bowl, combine cornstarch and lemon juice.
In a large bowl, combine the peach slices, cornstarch/lemon juice mixture, ginger, and sugar.
Pour the peach filling into the center of the pastry crust dough, leaving a 2-3 inch border.
Fold the edges of the pastry crust dough over the sides of the peach mixture.
Brush the cream on the pastry crust dough and sprinkle with a little extra sugar.
Bake until the crust is golden brown (25 to 30 minutes).
Please note that this was not baked in this pie dish, but on a parchment lined cookie sheet.
The crust holds together beautifully.
Enjoy as is or with a dollop of vanilla ice cream!
This was a hit!
I was a little unsure about the ginger, but it tastes great (and there is very little ginger in the recipe).
What a wonderful way to enjoy the bounty of the season.

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