Peach Galette with Crème Fraîche
Ingredients
1
refrigerated pie crust
1
egg, beaten with 1 tbsp. water
3
peaches, peeled, pitted and sliced
3 tbsp.
brown sugar, plus extra for sprinkling
⅛ tsp.
Kowalski's Vietnamese Ground Cinnamon
1 tbsp.
Kowalski's Unsalted Butter, cut into small pieces
10 oz. carton
crème fraîche
Directions
- Preheat oven to 375°.
- Unwrap and unroll crust according to pkg. directions; roll into a 14" circle on a parchment-lined baking sheet.
- Brush crust with egg wash, reserving unused portion.
- In a large mixing bowl, combine peaches with brown sugar and cinnamon; toss to thoroughly coat.
- Pour peach mixture into center of pastry; dot evenly with butter.
- Pull edges of the pastry up over peaches, leaving the center uncovered; pleat edges of pastry.
- Brush crust with remaining egg mixture.
- Bake in preheated oven until crust is golden-brown (35-40 min.).
- Remove from oven; cool for 20 min.
- Cut into slices; top with crème fraîche and sprinkle with brown sugar.
Variation: View our recipe for Apple Galette with Crème Fraîche.
