Rustic Peach Galette

1. Prepare the Dough

Roll out your Old-Fashioned Flaky Pie Dough into a 14-inch round on a parchment-lined baking sheet. Once rolled, cover it with plastic wrap and let it chill in the refrigerator for at least 2 hours or up to 24 hours.

2. Prepare the Peaches

While the dough is chilling, wash your peaches thoroughly and cut them into 1/2-inch slices. Measure out 18 ounces (or about 3 cups) of these slices and place them in a medium bowl. Toss the peaches with tapioca starch to help thicken the juices as they bake.

3. Assemble the Galette

Preheat your oven to 400°F. Take the chilled dough out of the refrigerator and arrange the peach slices in a concentric ring in the center of the dough, leaving a border of about 2 inches. Sprinkle the peaches with the sugar and a pinch of kosher salt.

4. Fold the Dough

Using a sharp knife, cut slits in the dough border, then fold the dough segments over the peaches, overlapping them slightly to secure the filling.

5. Prepare the Egg Wash

In a small bowl, whisk together the egg, egg yolk, heavy cream, and salt to make the egg wash.

6. Brush the Dough

Brush the egg wash mixture over the folded dough to give it a golden, glossy finish as it bakes.

7. Bake the Galette

Place the galette in the oven and bake for about 20 minutes, until the peaches are juicy. At this point, take the galette out and brush the silver rum over the exposed sugar on the peaches. Return the galette to the oven and continue baking for another 15 minutes, or until the crust is golden brown and the filling is bubbling at the center.

8. Cool and Serve

Once baked, let the galette cool on the baking sheet for about 5 minutes. This allows the juices to settle slightly, making it easier to slice. Serve the galette warm, sliced into wedges.