Peach Galette with Bourbon Vanilla Bean Sauce

Peaches are one of my favorite fruits to consume during the summer.  It's actually very versatile from sweet to savory dishes.  We had an abundance of peaches to get through, so naturally my first thought was to create a dessert with the peach as the main focus.  I thought of doing a galette, which is a super simple way to create a rustic tart.  What made this dish even more simple was using store-bought pie dough.  Then the Bourbon Vanilla Bean Sauce was just the absolute perfect addition...yum, yum, yum.  

The Ingredients:

Serves 4-5

For the galette...

1 9" Pie Crust

4 Cups Peaches, Sliced

1 Tablespoon Bourbon (I used Bulleit Bourbon)

1 Tablespoon Granulated Sugar

1 Tablespoon Cornstarch

Pinch of Kosher Salt

1 Egg, beaten

For the Bourbon Vanilla Bean Sauce...

1/2 Cup Bourbon

3 Tablespoons Butter

1/2 Cup Sugar

1 Teaspoon Ground Vanilla Bean Powder 

2 Tablespoons 1/2 & 1/2 

Pinch of Kosher Salt

The Steps:

1) Slice the peaches and add to a mixing bowl.  Add the bourbon, sugar, cornstarch, and salt and mix thoroughly. 

2) Roll out a 9" pie crust onto a baking sheet lined with a silicon mat or parchment paper. Layer on the peaches and pour any remaining juice from the bowl on top of the peaches. 

3) Fold up a portion of the dough on top of the peaches...it will cover up about 2-3 inches around.

4) Pinch down the right corner of the fold, then bring the pinched dough up.  Continue steps 3 + 4 until all the dough is folded up onto the peaches. 

5) Beat one egg, then brush the egg wash around the dough and sprinkle some granulated sugar around the egg wash. 

6) Now, your galette is oven ready.  Bake at 425 degrees for 23-30 minutes or until crust is golden brown.  Every oven is different, so baking time may vary.  I like to check my baked goods 3-5 minutes before minimum time and then keep checking every 2 minutes thereafter until it is done. 

7) Time for the sauce...In a small saucepan, add the bourbon, butter, sugar, vanilla bean powder and begin to cook over medium heat.  Once the sauce begins to bubble, add in the 1/2 +1/2 and continue to bubble, while stirring every little bit.  I'll be honest, I had my family over already for dinner and totally spaced on timing this sauce but I believe it took about 10-15 minutes to reach the consistency that I wanted....not too sticky but still saucy.  You may need to add a splash or two more of 1/2 + 1/2 to ensure the sauce is not too thick.

8) Just before serving, pour the sauce over the entire galette.  There will be plenty of sauce to drizzle over a scoop of ice cream, as well, which makes a fabulous add-on to this delicious dessert!