Optional, for serving: vanilla ice cream or whipped cream
MAKE THE CRUST (or use store-bought crust):
Place the flour in a large bowl. Add the cold, cubed butter, tossing the cubes through the flour until each piece is well coated. Use your fingers or a pastry cutter to cut the butter into the flour just until the pieces of butter are about the size of peas.
Make a well in the center of the flour mixture. Add the ice water; use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).
Press the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the disc of pie dough for up to 3 months.
ROLL OUT THE PIE CRUST:
If the pie dough is really cold and firm, let it rest on the counter for about 10-15 minutes before rolling.
On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap and place the crust back in the refrigerator to chill while you preheat the oven and make the filling.
MAKE THE FILLING:
Preheat oven to 400° F.
In a large bowl, toss together peaches, sugar, lemon juice, lemon zest, cornstarch, cinnamon, ginger and salt.
ASSEMBLE THE GALETTE:
Arrange the filling in the center of the dough, leaving a 1 ½-inch border. Gently fold the pastry over the fruit, pleating to hold it in. Brush the crust with egg wash; sprinkle with coarse sugar.
Bake in the 400° F oven for 30-35 minutes, or until the filling bubbles and the crust is golden brown.
Warm the jam in a small saucepan over low heat until it’s a nice, thin consistency. Brush the peaches with the jam. Cut the galette into 6-8 slices. Top each slice with vanilla ice cream or whipped cream, if desired.
If you don't want to make your own pie crust from scratch, I recommend using a store-bought Pillsbury refrigerated pie crust (that's what my mom does)! The package comes with two crusts, and you only need one for this recipe. Freeze the extra crust for another recipe.
Berries: substitute fresh blueberries, blackberries, strawberries, or raspberries for some of the peaches called for in the recipe. You'll just need to make sure that you have a total of about 3 cups of fruit.
Plums: swap out some of the peaches and use fresh plums as well.
Herbs: garnish the galette with earthy, savory herbs for a nice contrast to the sweet fruit. Good options include fresh rosemary and thyme.
Spices: for a more prominent spiced peach galette, increase the cinnamon and ginger called for in this recipe. You might also like to include a dash of nutmeg, cardamom or cloves.
Cut the peaches into thin, uniform slices so that they bake evenly.
It's not necessary to skin the peaches before adding them to your filling. The peach skin is tender and will help hold the shape of the peaches as they bake.
I do not recommend using canned or frozen peaches for this recipe. Canned fruit will not hold its shape as well in the baking process, and the frozen fruit tends to release a lot more liquid (which can result in a soggy crust). This is one of those summer treats that's best enjoyed when the in-season fruit is ripe and flavorful!
Cornstarch helps thicken the filling (so that you don't have a soggy, wet mess in the middle), so don't omit this important ingredient.