Peaches make for a visually stunning galette, as delectable as they are in a traditional pie, the beauty of their yellowy pink hues is best displayed in an open face pie.
Kick the tires and light the fires to 400 degrees F, with the rack set in the middle position.
It's really important when baking with peaches that you choose ripe but firm peaches, if they are squishy to start, they get even worse when cooked.
You can choose whether or not you would like to keep the peel on, but remove the pit and slice into 1/3 inch wide slices.
Gently toss together the peaches, cornstarch, sugar and spiced rum.
You can play with the amount of rum you use, but you will have to compensate for the liquid by adding more cornstarch.
Roll out your pastry on a lightly floured surface to around a 11 inch diameter. If you are picky like me, take a dinner plate and use it to cut around the edge so you have a perfect circle.
Galettes are truly forgiving, so this isn't really a necessary step. Lift up the pastry and place it onto a cookie sheet.
Place the peach mixture in the center of the pastry, making sure the filling is spread out so that it's 1 peach thick.
The peaches will all fit perfectly side by side in this to cover all the area and leave around 2 inches to fold up and over for the galette's edge.
Once the peaches are spread out, fold the edge up like below. Feel free to add more pinches, more fluting, galette's are whatever free-form you choose.
Dot the peaches with the 1/2 tbsp of butter.
Take the egg and whisk it together with the spiced rum. Brush the mixture over the pastry, then sprinkle the brown sugar over the edge evenly.
I wanted to get a little more rum flavoring into the pie and mixing it with the brown sugar and egg did the trick.
Bake in the 400 degree oven for 17-20 minutes, until the edges are deliciously brown like below. Remove from the oven and cool.
Nutritional values may vary.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.