Food & Drink

Bourbon-Marinated Peach Galette Recipe:

From the Norman word gale, which means “flat cake”, Galette is a French term that describes various kinds of flat round or freeform crusty cakes. Or, in the case Breton galette (French]: Galette Bretonne[galet]; Breton]), a pancake made of buckwheat flour and usually topped with a savory topping. Galette des Rois, a galette (King cake), is one of the most popular types of galette. It is eaten on Epiphany day. Galette is a French term for pastries that are larger than cookies.

Galette is similar to a traditional fruit pie, but it has a free-form crust rolled out and not baked in a pie pan. Roll out the dough and place the fillings in the center. Then fold in the edges. You can make the dough into a rough shape, such as a circle or oval. However, it doesn’t need to be perfect. This is part of the rustic charm that makes the Galette so unique.

Galettes made from fruit are a great way of using up seasonal produce. Our recipe for a peach galette combines brown sugar and bourbon with the sweet, spicy flavor of candied ginger.

Bourbon Marinated Peach and Candied Ginger Galette recipe

Serves: 6 – 8

Total Time: 90 minutes


  • 1/4 cup bourbon
  • 3 Tbsp. 3 Tbsp.
  • 2 Tbsp. 2 Tbsp.
  • 2 Tbsp. hazelnut oil or walnut oil
  • 1/2 tsp. Ground cardamom
  • Kosher salt
  • 2/3 ripe peaches, cut into 1/3″ slices
  • 1 tsp. 1 tsp. Chopped thyme leaves, small leaves or sprigs for garnish (optional).
  • 1 egg, beaten
  • 1 pie crust
  • 1 Tbsp. chopped candied ginger
  • Sanding sugar
  • 2 Tbsp. 2 Tbsp.


  1. Combine the brown sugar, bourbon and oil in a small saucepan. Add 1/2 teaspoon salt. Salt.
  2. Heat the mixture on medium heat until sugar and salt are dissolved.
  3. Place the chopped thyme and peach slices in a large bowl.
  4. Let them marinate at room temperature for up to 30 minutes or in the fridge for up to 2 hours, turning occasionally.
  5. After refrigerating the tart, could you return it to room temperature?
  6. Place a rack in the center of the oven. Heat oven to 375°F.
  7. Combine the egg and 2 teaspoons. Water.
  8. Place a piece of parchment on your work surface. The dough should be approximately 13 inches in diameter.
  9. Remove the peaches from the marinade and let them dry.
  10. Place the peaches in the middle of the dough, leaving a border of 2 inches. Sprinkle the chopped ginger.
  11. Roll the dough into a rectangle and press at the seams. Brush the top of the crust lightly with the egg wash.
  12. Bake for 15 minutes, then sprinkle with the sanding powder. Rotate the pan and bake another 15 minutes. Finally, place a pie guard over the crust. Bake for another 15 to 20 minutes or until the center bubbles.
  13. Take out of the oven. Sprinkle the butter with some sanding sugar.
  14. Allow cooling on a rack for a minimum of 10 minutes.
  15. Serve warm or at room temperatures with chopped thyme leaves.


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