Ginger Peach Galette

ACTIVE TIME: 30 min. TOTAL TIME: 2 hrs. SERVES: 6

2 lbs. peaches, pitted and cut into 1⁄2"-thick wedges

1⁄2 cup + 1 Tbs. sugar

3 Tbs. chopped crystallized ginger

1 Tbs. all-purpose flour

1⁄2 tsp. ground cinnamon

1 sheet (half of 14.1 oz. pkg.) refrigerated 9" piecrust dough

Per serving: Cal. 291 Pro. 3g Carb. 55g Fiber 2g Sug. 32g Chol. 7mg Sod. 175mg Total fat: 8g Sat. 3g Trans. 0g

No need to be a baking pro to whip up this rustic tart—a not-too-perfect crust is part of its charm

1 Heat oven to 400°F. Line baking sheet with parchment paper. In bowl, combine peaches, 1⁄ cup sugar, crystallized 2 ginger, flour and ground cinnamon.

2 Transfer piecrust dough to baking sheet. Arrange fruit in center of dough, leaving 2" border around edge. Fold edges toward center over fruit, overlapping as necessary.

3 Sprinkle remaining sugar over fruit. Bake until fruit is bubbling and crust is golden, about 30 min. Let cool on rack.