I made this when the Peaches were in abundance in Himachal. I had neighbours gifting me peaches that were so juicy and soft. However the local variant of Peaches here are a bit on the tangy side so we will need to sweeten them a bit.I had made the crust for a Cherry Pie and some of it was left that I used here in the Galette. Just took out the remaining dough from the fridge unlocked the Ziploc bag and let it come down to room temperature.I will post the recipe for pie dough seperately so that you can make perfect pies everytime and use it for Galette and hand pies too. The recipe is the same. It’s super simple to make.One thing I did was use cubes of cold butter in my pie dough. So when I rolled out the dough I could see those beautiful butter cubes that would make the Galette super flaky.Now if your peaches are on the sweeter side add in some lemon juice to them. It makes them tangy and if they are on the tangy side you need some honey and brown sugar alongside castor sugar and it’s good to go.Take 3 large peaches. Cut them pit them and slice them into 1/2 inch slices. Take a large plate ,add in the Peaches, 1 tbsp of cornflour, 1/2 cup of castor sugar, 4 tbsp of honey, flecks of ginger only a pinch, lemon juice if the peaches are sweet. Let the mix sit for ten minutes. It’s just to get let the peaches leave their juices. Just rotate the peaches in a circle,laying one on top of other.
Some recipes ask for Vanilla essence but I think we are putting too much Vanilla in everything. Just let the peaches fragrance your kitchen for once. Now don’t throw away the juices. We will pour it over the Galette before baking.Preheat the oven to 180 degrees. Roll out the dough into 1/2 inch thickness. Transfer the dough over a parchment paper and onto the baking tray. Pour over the juices and fold in the sides. Crack an egg in a bowl and use a brush over the sides and not on the top. Take some granulated sugar and sprinkle it over the Galette. Bake for 40 minutes. For the first 25 minutes bake it with alluminiam wrap over it. Remove it for the last 15 minutes. Take it out of the oven when it’s done. Transfer it to the cooling rack. Have it warm with scoops of ice cream.