Spiced Peach Galette

By Hklbrries

Shopping for fresh peaches may not be a good bet out of season, but the pantry shelf can always produce the simple ingredients for this baked peach dessert.

The galette is easy to make but presentable enough to serve guests. It's not overly sweet; note the use of brown sugar, and a touch of ginger as well as cinnamon, to give the fruit depth of flavor.

The French name is part of the galette's flair: It describes a kind of flat cake or, as here, a pastry-based tart. This one has casually folded-over edges that hold in the fruit filling.

Ingredients

• 2 tbsp butter
• 1/4 cup brown sugar
• 1 (15 1/4-ounce) can cling peach slices, drained
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 cup pecan halves
• 1 package puff pastry, defrosted
• 1 egg, beaten
• 2 tsp sugar
• Whipped cream or vanilla ice cream, optional

Preparation

Step 1

Preheat oven to 400 F.

Melt butter in large saute pan over medium heat. Add brown sugar; stir until melted and the mixture begins to caramelize. Add peaches, cinnamon, ginger and pecans. Cook 4 to 5 minutes until peaches are lightly browned. Set aside to cool.

Cut puff pastry in half. On a floured surface, roll half of dough into a 12-inch circle. Repeat with other half. Transfer dough rounds to an 11-by-17-inch baking sheet.

Top each dough round with half of filling, leaving a 2-inch border. Fold crust over filling, forming pleats in dough, and leaving a 2-inch opening in center of galette. Brush dough with beaten egg and sprinkle with sugar.

Bake for 20 minutes until pastry has puffed and is golden brown. Serve warm, with whipped cream or vanilla ice cream, if desired.