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Easy Peach Ginger Galette Recipe

serves8

cooking time35 mins

difficulty levelmoderate

RECIPE BY: Dorot Gardens

Ingredients:

Cooking Instructions:

Thaw puff pastry according to package directions.

On a lightly floured surface, roll out pastry to a 14x11-inch rectangle. Trim it to a 12x10-inch rectangle.

Place on a parchment-lined baking sheet.

Prick the pastry with a fork. Build up the sides slightly by folding in about 1/2 inch of pastry on the edges.

Brush the edges with egg white. Crimp or decorate edges with cutouts from pastry trimmings. Then, brush it again with egg white.

In a small mixing bowl, stir together flour, granulated sugar, brown sugar, Dorot Gardens Crushed Ginger cube, and lemon peel.

Cut in margarine or butter until pieces are the size of small peas. Sprinkle half of the ginger mixture over the pastry.

Arrange peach slices on top, overlapping slightly, and sprinkle with the remaining ginger mixture.

Bake, uncovered, in a 400F oven for 18-20 minutes or until pastry is golden and peaches are tender.

Serve it warm. You can top each serving with whipped cream and crystallized ginger if available.

Recipe Details:

Why You’ll Love This Easy Recipe

This peach ginger galette wraps juicy summer peaches in a crisp, buttery crust with a warm, zesty lift from ginger.

If you’re craving a rustic dessert that looks bakery‑worthy but takes minutes to assemble, this peach galette with ginger is your go-to recipe. Imagine the layers of juicy peaches with bright lemon and a warm ginger finish, so each slice tastes balanced and not too sweet.

The free-form crust is forgiving, the filling sets cleanly, and leftovers (which we doubt you’ll leave any) hold up beautifully the next day. The recipe also calls for ginger, which can be messy to prepare. But with Dorot Gardens Crushed Ginger, you can skip the hassle of peeling and grating or cutting fresh ginger. It delivers a clean, consistent flavor with no peeling or grating.

Tips on Getting the Perfect Filling Set

Use firm-ripe peaches: Soft fruit releases too much liquid, and firmer slices keep the structure.
Coat thoroughly: Mix the cornstarch with sugar, lemon, salt, and ginger before adding peaches for even thickening.
Mind the border: Leave 2 inches of dough bare and pleat tightly to corral juices.

FAQs about This Recipe

They’re essentially the same free-form tart: “galette” is French, “crostata” is Italian. They both fold pastry over fruit and bake without a pie pan.

Yes. Assemble and chill it up to 4 hours, or bake it fully and store at room temperature up to 1 day. Re‑crisp it in a 350°F oven for 8-10 minutes.

You can omit it, but Dorot Gardens Crushed Ginger gives a clean flavor with no grating. If you’re using dried ginger, start with 1/2 tsp, then adjust to taste.

Dust the dough with 1 tsp cornstarch before adding fruit, drain any excess juices, and bake until the center bubbles. This sets the starches and thickens the syrup.

Yes. Thaw, pat dry, and toss it with an extra 1 tsp cornstarch to offset moisture before filling the galette.