Easy Ginger Peach Galette

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 
2. In a medium bowl, combine the peaches, arrowroot, ground ginger, and vanilla. Toss, then add the jam and honey. Gently toss again. 
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. 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. 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. 
7. Let cool slightly and serve with ice cream. Enjoy!