Lätt Ginger Peach Galette

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1. 1
   Preheat the oven to 375° F. Line a baking sheet with parchment paper.
2. 2
   In a medium bowl, combine the peaches, arrowroot, ground ginger, and vanilla. Toss, then add the jam and honey. Gently toss again.
3. 3
   Roll the pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg. Take the second sheet of pastry and cut 4 (1/2 inch) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing to adhere.
4. 4
   Working inside the borders, arrange the peaches on top, gently wiggling them just slightly under the edge of the pastry. Use a fork to crimp the edges of the pastry shut to prevent any leaking, then brush the edges with the egg.
5. 5
   In a food processor, pulse the ginger chunks into small pieces, add the course sugar, and pulse a few times to combine. Sprinkle the pastry edges with ginger sugar. Bake for 25-30 minutes, until golden brown. It's OK if the edges get dark.
6. 6
   Let cool slightly and serve with ice cream. Enjoy!.