Easy Ginger Peach Galette Recipe

This Chocolate Espresso Layer Cake is a blog favorite. Once you bite, you'll understand! A favorite rich chocolate cake with just enough espresso and mom's marshmallow icing. This is a hit at every special celebration!

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Ingredient

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Direction

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Heat the oven to 375°F. Parchment a baking sheet. Mix peaches, arrowroot, ground ginger, and vanilla in a medium bowl.

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Toss, then add jam and honey. Toss again gently. Roll and stretch the pastry before placing it on the baking sheet.

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Brush beaten egg on pastry edges. Cut four 1/2-inch pieces from the second pastry sheet. Press the strips to the bigger pastry sheet's edges.

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Inside the borders, carefully wiggle the peaches on top just under the pastry edge. Brush the pastry edges with egg after crimping them with a fork to prevent leakage.

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Add course sugar to ginger chunks in a food processor and pulse a few times to blend. Spice the pastry edges with ginger sugar.

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Bake till golden brown, 25-30 minutes. Dark edges are fine. Cool slightly and serve with ice cream. Enjoy!

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