This by far was the easiest peach-themed-dish to throw together. It took a little under 5 minutes to throw together, and only about 20 to bake in the oven. On some days, that’s just perfect.
Instead of hitting up the usual cinnamon-nutmeg gig, I loved paring the peaches with another beautiful flavor: ginger. It was gorgeous, and added the most incredible depth to an already peach-soaked overtone. The crust was created via store-bought dough by Pillsbury… but hey, I was going to for as easy as possible. I loved the ooze of those juicy bright peaches over the bed of flaky crust. It was basically a peach pie in the nude, and I swear Ryan got out and pushed the train to get it home faster to have a sweet bite of this peachy heaven on a plate after work.
Rustic Peach and Ginger Galette
makes 4 servings
1 9-inch refrigerated pie dough round (or you can do homemade)
4 medium peaches, sliced 1/4 inch thick
2 t cornstarch
1 T lemon juice
1/2 t grated fresh ginger
3 T + 1 t granulated sugar
2 T heavy cream
1. Heat panggangan to 400 degrees F. Place a square of parchment paper on a cookie sheet. Roll out round pie dough circle onto the parchment paper.
2. In a large bowl, toss the peach slices, corn starch, lemon juice, ginger and 3 tablespoons of sugar. Carefully arrange peaches in the center of the pie dough circle, leaving about 2 inches on all sides for the fold. Pour remaining juice/sauce over the peaches, and then fold the edges of the crust over the outer edge of the fruit mixture.
3. Brush the heavy cream on the crust and sprinkle with remaining teaspoons of sugar. Bake until crust is golden brown, about 30 minutes tops.
recipe inspired by: the comfort of cooking