Come the end of July, the sweet summer peaches are really rolling in. They’re filling the shelves of our local grocery stores, farmers markets, and if you’re lucky enough – there at your local farm. It’s so exciting! I said this last week when I shared my peach cobbler, but I’ve so many new ideas for peaches this summer. This is just the beginning! We can’t really get berries year-round, but stone fruits are a totally different story. They’re at their peak season at the end of July through early September. Meaning now is the time to be eating them fresh and using them in both sweet and savory recipes. One of my all-time favorite summer sweets is a stone fruit galette, but anytime I make a galette, I usually create a “cheaters” galette. Instead of using homemade pie dough, I love to take a little help from the freezer aisle and use frozen sheets of puff pastry. In my opinion, it saves so much time. I almost always prefer a puff pastry over plain pie dough. Much more buttery, flaky, and delish!
Here are details
Step 1: toss and sweeten up the peaches First, locate your best sweet peaches. Ideally, you want them to have a little bit of firmness to them. Avoid picking up anything overly soft. Of course, that will still be delicious, but tricker to bake with. Toss the peaches with arrowroot powder (a less processed substitution for cornstarch, but you can also use cornstarch), ground ginger, and vanilla. Then add honey to sweeten to taste, and a high-quality peach jam. Why use jam when you already have peaches? The jam bakes into the tart and creates a sweet, glassy peach glaze. It’s so yummy and my secret to creating a really special galette. Step 2: roll out the pastry I like to roll the pastry out just slightly, then create a border with the extra sheet of pastry. It’s so easy to do. Just cut strips of pastry from the second sheet, then attach them to the larger sheet of pastry with a beaten egg. The egg will act like a “glue”. This is an extra step, but the results are worth it! And you’ll love how pretty the galette turns out with the added depth from the pastry. Step 3: layer the peaches Grab the peaches from step 1 and start arranging them as best you can in a single layer. Placing them on the inside of the pastry dough. I like to tuck a few of the peaches underneath the border of the pastry to get the most peach slices packed in. The honey and ginger we tossed with the peaches will add an extra layer of sweet, gingery flavor. And I just love the ginger spices with the flavor from the peaches. It’s an unexpected pairing, but currently one of my favorites. Step 4: the ginger sugar So this is a fancy, extra step, but you all, it’s so special. I took candied ginger chunks and pulsed them into fine pieces using a food processor. I would also imagine that you can do this with a blender. Then add a little coarse ginger sugar, it’s so sweet and fun! Sprinkle the ginger sugar all along the pastry edges. When it bakes up you have the sparkly, golden ginger crust. It’s stunning and smells yummy too. Every piece is bursting with sweet gingery peach flavor – THE BEST! Of course, I serve this easy ginger peach galette up warm, with a scoop of vanilla ice cream. It’s really the only way to do it if you ask me! Looking for other summer desserts? Here are some favorites: Blackberry Peach Galette Blueberry Chamomile Galette Old School Easy Brown Sugar Peach Cobbler Swirled Blackberry Lavender Sheet Cake Peaches and Cream Pretzel Pie Lastly, if you make this Easy Ginger Peach Galette. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
