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?

This is adapted from The Comfort of Cooking's Rustic Peach and Ginger Tart recipe.

Ingredients

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

Directions

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.