Description
The naturally sweet nature of peaches makes a match with sticky and delectable hot honey.
Ingredients
Scale
- 1 round frozen pie crust (I recommend Dufour)
- 5 small peaches, peeled and sliced into 1/4-inch slices
- 1/4 cup hot honey
- 3 tbsp sugar (brown or white)
- 2 tsp lemon juice (fresh is best)
- 1 tsp ginger
- ¼ tsp nutmeg
- Pinch of salt
- 2 tbsp cornstarch
For finishing:
- 1 egg
- 1 ½ tbsp sugar (turbinado or demerara preferred but optional)
- ¼ cup hot honey
Instructions
- Defrost pie crust according to instructions on package.
- Line a baking sheet or pizza pan with parchment paper or a silicone baking mat. Preheat oven to 350.
- In a large mixing bowl, whisk together lemon, hot honey, ginger, nutmeg, salt, and cornstarch until well combined. Peel and slice peaches and add them to the bowl. Stir to coat.
- Center the pie crust on the prepared baking surface.
- Pretend there’s a compass on your pie crust and place one slice of peach at north, south, east, and west positions, about one inch in from the edge of the crust. Now add slices to create a tidy circle.
- Fill the empty center with slices.
- Drizzle any extra juices left in the bowl on top of the slices.
- Fold the edges of the crust up onto the outer ring of peach slices, crimping every 1.5 inches or so.
- In a small bowl, beat the egg. With a brush, wash the folded and crimped crust with egg. Sprinkle sugar on the crust…and on the peaches, too. You could add a sprinkle of nutmeg here, too.
- Place in oven and bake for approximately 35 minutes, until crust is golden and crisp.
- Remove from oven when done. Let cool to room temperature. Loosen galette from surface using a thin spatula. Slide it onto a serving plate.
- Just before slicing and serving, drizzle ¼ cup hot honey all over the galette. You could add whipped cream or ice cream to each plate as you serve the galette. Enjoy!
