Ingredients
1pie dough,store bought
1½lbpeaches,cut into ¼ in wedges, peeled if fresh, drained if canned
¼cupsugar,(50 g)
1tbsptapioca starch,instant
½tspkosher salt
1tspcinnamon,ground
1tspnutmeg,ground
1tspginger,fresh, ground or graded
2tbsplemon juice
1egg,large
2tbspwater or cream
2tbspfresh mint,thinly sliced
Grill or grill pan
Preparation
Remove the pie dough from the refrigerator or freezer and allow to cool at room temperature while you prepare the rest of the ingredients.
Preheat the oven to 400 degrees F or 200 degrees C.
Heat a grill or grill pan to medium-high heat.
Arrange the peach slices on the grill and cook for 2 to 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 to 40 minutes, or until the crust is golden brown.
Top the galette with mint.
Slice and serve warm or at room temperature. Enjoy!
