Juicy Peaches and Cream Galette - just lightly sweetened and ginger seasoned - in a flaky crust with a heavenly, rich and creamy drizzle.
Peaches and Cream Galette
AuthorRegina | Leelalicious
2cupsunbleached all-purpose flour more for rolling out
Place flour, salt and cut up butter into a food processor and pulse until mixture is crumbly and looks like wet sand. Slowly add water into running machine (only as much as needed) until a dough ball forms. Shape into a disk, cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
In a bowl carefully toss peach slices with ginger and sugar. Set aside.
Preheat your oven to 400 degrees F. Roll out chilled dough (about 1/4 inch thick) and transfer to a lined baking sheet.
Assemble the peach slices in a circular pattern while leaving a 2 inch border. Brush any fruit juice that remains in the bowl over the peach slices. Fold over the edges.
Bake for 35-40 minutes until the crust edges are lightly browned. Let galette cool on the counter.
To prepare glaze stir together icing sugar with vanilla extract and melted butter. Add only as much cream as needed to reach drizzling consistency. Drizzle glaze over galette.