For the filling:
- 1 lb peaches (about 4, give or take)
- 1/4 c. sugar
For the crust:
- 1/2 c. butter, cold
- 1 1/2 c. flour
- 1/8 c. brown sugar
- 3-4 tablespoons ice water
For the glaze:
- 1 Tbsp. dark rum
- 2 Tbsp. honey
In a food processor, pulse together the flour and butter until the mixture resembles coarse meal. Add in sugar and pulse once more. Begin adding water 1 Tbsp at a time until 3 Tbsp have been added, pulsing as you go. Now add the water about 1 tsp at a time, stopping when the mixture just comes together. Turn out onto plastic wrap and form into a disc. Chill to firm, about 15 minutes.
While the crust is chilling, preheat the oven to 425°. Slice peaches into app. 1/4″ thick slices. Roll crust out to 11-12″ diameter and put on cookie sheet. Place peach slices in concentric circles on crust, mounding higher closer to the center. When all slices are placed, fold the edges of the crust in towards the center. Sprinkle sugar evenly over filling. Place in oven and bake for 25-30 minutes, until crust is browned.
When about 5 minutes are left for the galette to bake, combine rum and honey in a small microwaveable dish. Heat together for 20-30 seconds (long enough to fully liquefy honey). Stir gently. When you remove the galette from the oven, use a pastry brush to apply glaze generously to peach slices, making sure there’s plenty to drip down between them. You may wish to apply several coats.
Allow to cool for 10-15 minutes, then slice and serve.