Preheat oven to 400 degrees F/200 degrees C.
Melt butter in large saute pan over medium heat. Add brown sugar; stir until melted and the mixture begins to caramelize. Add peaches, cinnamon, ginger, and pecans. Cook 4 to 5 minutes until peaches are lightly browned. Set aside to cool.
Cut puff pastry in half. On a floured surface, roll half of dough into a 12-inch circle. Repeat with other half. Transfer dough rounds to an 11 x 17-inch baking sheet.
Top each dough round with half of filling, leaving a 2-inch border. Fold crust over filling, forming pleats in dough; leave a 2-inch opening in center of galette. Brush dough with beaten egg; sprinkle with sugar.
To Bake and Serve:
Bake in preheated oven for 20 minutes until pastry has puffed and is golden brown. Serve warm with whipped cream, thawed non-dairy whipped topping or vanilla ice cream.
Makes 2 galettes, 6 to 8 servings.
Source: California Cling Peach Board
Date: August 18, 2006