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A peach galette on a wooden board with a slice cut out. The slice has a scoop of vanilla ice cream on top.
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Ginger Peach Galette
Prep Time
25 mins
Cook Time
35 mins
Chilling time
1 hr
 
This ginger peach galette with fresh and ground ginger, lemon, and a hint of cinnamon is the laid back, totally delicious dessert you need for late summer cookouts and potlucks with friends.
Recipe Type: Dessert
Keyword: ginger peach galette
Makes: 8 servings
Author: Elizabeth Stark
Ingredients
Dough
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup ice cold water, plus more as needed
Filling
  • 3 1/2 cups sliced peaches
  • 1/2 cup sugar
  • Zest of 1 lemon plus 1 tablespoon juice
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 2 heaping tablespoons cornstarch
To assemble
  • 1 egg, beaten
  • 2 tablespoons cane, turbinado, or other large grain sugar, for sprinkling
Instructions
  1. Working at least 1 hour or up to 3 days ahead, make and chill the dough. In a large bowl, combine the flour, sugar, and salt. Fold in butter. Working quickly, use fingertips to smush and flatten most of the butter cubes, making sure each piece is coated with flour. You should have a shaggy, clumpy dough with some large butter chunks when you're done. Fold in the ice water, gently nudging the dough until it holds together. If needed, add 1 - 2 tablespoons more ice water to help the dough hold together.
  2. Turn dough out onto a sheet of parchment or plastic wrap, shape into a disc, and wrap tightly. Chill for at least 1 hour (2 is ideal for a hot summer day) or up to 3 days ahead.
  3. When ready to make the galette, preheat oven to 425 degrees F and move a baking rack to the top third of the oven.
  4. On a lightly floured sheet of parchment, roll the chilled dough into a 14-inch circle. Check that dough isn't sticking to the parchment and add flour underneath as needed. Place dough and parchment on a large rimmed baking sheet and set in the fridge to chill while you prep the filling. Reserve any extra dough in the fridge.
  5. To make the filling, combine peaches, sugar, lemon zest and juice, ginger, spices, and salt in a large mixing bowl. Fold in the cornstarch.
  6. Remove chilled dough from the fridge. Working quickly, spoon the filling into the center. For a more decorative filling, bundle the sliced peaches into groups of 6, and arrange in various directions around the dough. Spoon remaining filling juices over the peaches. Brush the edges with the egg wash, and fold up the sides, taking care to plug any holes with extra dough. Make sure each fold is well sealed. Brush the top crust with egg wash and sprinkle the top of the galette all over with cane sugar.
  7. Slide galette into the oven, turn heat down to 400, and bake 35 - 45 minutes, or until galette is a deep golden brown and the filling is bubbling vigorously. Leaks can and will happen, and may start to burn in the oven, but it’s not a big deal.
  8. Cool 1 hour, then slice and serve with really good vanilla ice cream.