Ingredients
6
6 servings
- •1 store bought pie dough
- •1 ½ lb fresh peaches, cut into 1/4 in wedges, peeled if fresh, drained if canned
- •¼ cup sugar
- •1 tablespoon instant tapioca starch
- •½ teaspoon kosher salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •1 teaspoon fresh ginger, ground or graded
- •2 tablespoons lemon juice
- •1 large egg
- •2 tablespoons water, or cream
- •2 tablespoons fresh mint, thinly sliced
- •grill, or grill pan
Instructions
- Remove the pie dough from the refrigerator or freezer and let come to room temperature while you prepare the rest of the ingredients. Preheat the oven to 400°F (200°C).
- Heat a grill or grill pan to medium-high heat.
- Arrange the peach slices on the grill and cook for 2–3 minutes per side, or until grill marks appear but the peaches don’t start to smell smoky.
- In a medium bowl, mix together the sugar, tapioca starch, salt, cinnamon, nutmeg, ginger, and lemon juice.
- Add the grilled peaches to the bowl and gently toss to coat.
- Flip a baking sheet upside down and line with a piece of parchment paper. Unroll the pie dough on the parchment.
- Arrange the peaches in the center of the dough, then fold the edges up and over the filling.
- In a small bowl, beat together the egg and water. Brush the egg wash over the edges of the crust.
- Transfer the galette to the oven and bake for 35–40 minutes, or until the crust is golden brown.
- Top the galette with the mint, then slice and serve warm or at room temperature.
- Enjoy!
- RECIPE BY: Breana Jackson
Nutritional Facts
Per 6 servings
- Calories: 224
- Carbohydrate: 32g
- Fat: 9g
- Fiber: 6g
- Protein: 3g
- Sugar: 12g
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