1 1/2cupscold unsalted butter,cut into pieces (3 sticks or 24 tablespoons)
1/3cupsliced almonds + extra sugar for sprinkling
for brushing: 1 egg + a few drops of water,beaten together
4large peaches,sliced into 1/4 inch slices
2tablespoonsfreshly grated ginger
fresh mint for garnish
Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
After 30 minutes, preheat the oven to 400 degrees F.
Add the sliced peaches to a bowl. Stir in the grated ginger, distributing it as much as you can. Sprinkle the peaches with cornstarch, sugar, ground ginger and salt. Toss the peaches well and let them sit for 10 minutes.
Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Layer the peaches in the center leaving a 2-inch+ border of crust. Once the peaches are layered, fold the crust over top of the peaches. Brush the crust with the beaten egg wash. Take the sliced almonds and press them into the crust. Sprinkle any of the exposed crust and almonds with sugar. Bake the galette until the crust and almonds are golden, about 40 to 45 minutes. Before serving, sprinkle with fresh mint leaves.