Easy Ginger Peach Galette Recipe – Step by Step Guide

Ingredients

• The dough should be prepared and chilled at least one hour in advance, and up to three days in advance. Put the flour, sugar, and salt into a large bowl and mix them together. Blend in the butter.
• Working quickly, use your fingertips to smush and flatten the majority of the butter cubes, making sure that each piece is coated with flour during the process. When it is finished, you should have a dough that is clumpy and shaggy, and it should have some large chunks of butter.

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• While gently nudging the dough, fold in the ice water until it comes together and holds its shape. To ensure that the dough stays together, you may need to add an additional one to two tablespoons of ice water.
• The dough should be shaped into a disc, then tightly wrapped after being turned out onto a sheet of parchment paper or plastic wrap. For at least one hour, or up to three days in advance, chill the food. Two hours is ideal for a hot summer day.

• A baking rack should be moved to the top third of the oven when you are ready to make the galette. The oven should be preheated to 425 degrees Fahrenheit.
• Roll out the chilled dough into a circle that is 14 inches in diameter on a sheet of parchment paper that has been lightly dusted with flour. Ensure that the dough is not adhering to the parchment paper, and if necessary, sprinkle flour underneath the dough.

• Take a large baking sheet with a rim and place the dough and parchment paper on it. Place the sheet in the refrigerator to chill while you prepare the filling. Keep any extra dough in the refrigerator for later use.
• In order to prepare the filling, take a large mixing bowl and combine the following ingredients: peaches, sugar, lemon zest and juice, ginger, spices, and salt. Cornstarch should be folded in at this point.

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• Taking the dough out of the refrigerator, chill it. As quickly as possible, spoon the filling into the center of the pie. In order to create a filling that is more visually appealing, combine the sliced peaches into groups of six and arrange them in a variety of directions around the dough.
• Transfer the remaining filling juices to the peaches using a spoon. The edges should be brushed with the egg wash, and then the sides should be folded up, making sure to fill in any holes with additional dough.

• Check to see that each fold is completely sealed. The top crust should be brushed with egg wash, and cane sugar should be sprinkled generously all over the top of the galette.
• Place the galette in the oven, reduce the temperature to 400 degrees Fahrenheit, and bake it for thirty-five to forty-five minutes, or until the filling is bubbling vigorously and the galette has a deep golden brown color.

• There is a possibility that leaks will occur, and as a result, the oven may begin to burn, but this is not a major concern.
• After allowing it to cool for one hour, slice it and serve it with some excellent vanilla ice cream.

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