Peach Galette

Filling:

• 3 cups peaches, 1/2 inc slices
• 1 tbs thickening
• ​1 tbs lemon/orange zest and juice
• ​1/4 tsp ginger
• 1/2 tsp vanilla
• 1/3 cup brown sugar

Egg Wash:

• 1 egg
• 1 egg yolk
• 1 tbs heavy cream

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• 1 tbs silver rum
• course sugar (optional)

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1. Toss sliced peaches (with or without peels) in all filling ingredients except sugar
2. Organize peach slices in spiral on puff pastry
3. Cover in sugar
4. Cut slits around dough every 5 inches and fold up onto outer ring of fruit
5. Refrigerate while preparing wash
6. Wish together egg wash ingredients and coat dough, including between flaps
7. Bake for at least 20 minutes at 400 F until sugar is cooked down
8. Brush filling with rum and decorate dough with course sugar (I used raspberry sugar)
9. Bake 40 more minutes until filling is bubbling and crust is brown
10. Cool for 5 minutes and serve warm