This is the simplest puff pastry peach galette you will ever make. It is flaky, juicy and perfect with a scoop of vanilla ice cream. It’s a peach season, take an advantage of this juicy fruit and make your own Sunday afternoon treat.
What is galette ?
Galette is a term used in French cuisine to recognize free formed type of flat and round crusty cakes or tarts. It is sort of rustic style of a tart, sometimes called free-form-tart.
What dough to use for this galette?
For this Peach Galette I am using frozen pre-made puff pastry. And why? Because it’s so convenient. Buy pre-made puff pastry and make this puff pastry peach galette in no time. Psst, when puff pastry is on sale, buy few extra and store it in your freezer.
I love using store bought puff pastry. It is flaky, buttery and you can use it for almost anything. From sweet desserts (which I am using very often) to savoury snacks. Here are few recipes, where I use puff pastries:
- NUTELLA PUFF PASTRY TWISTS
- POPPY SEED PUFF PASTRY BABKA
- PARMESAN PUFF PASTRY STICKS
- PUFF PASTRY STRAWBERRY HEARTS
- THE BEST APPLE STRUDEL
Peaches or nectarines?
Many of you might be confused if you could use nectarines or what sort of peaches to use. Let me save you all the worries, with this recipe any kind of peaches or nectarines will work. Best works peaches of nectarines which are firm. If you have over ripe peaches or nectarines, you are better to snack on them in their natural skin.
Why to use firm fruit for this puff pastry peach galette? There are many factors. While the fruit is firm, it’s easier to cut it on thin slices. And it’s less juicy, so all the juices stays locked inside the fruit, instead of flooding the galette. We do not want to have saggy galette.
I am using almond flour to coat the peaches before placing them inside the puff pastry dough to prevent any extra juices leaking out. Plus almond flour created a nice flavour combo with the sweet peaches.
How to make step by step peach galette
Pre-made store bought puff pastry is my favourite way to bake with. So when puff pastry is on sale, I don’t hesitate and I grab few more to freeze them.
First thing thaw the puff pastry on kitchen counter for 30 minutes.
Peaches filling is very simple. Clean the peaches and cut them in small 1/4 to 1/2 inch thick wedges. Place them in medium bowl and sprinkle sugar, almond flour and ground cinnamon over them. Gently toss them with your hands. Try to coat all peaches with the almond flour.
If you are using rolled out puff pastry (two sheets) such as Pepperidge Farms, simply unroll and place those two sheets on each other. Roll gently with rolling pin over it, to connect it. The reason why, is that if you would use only one sheet, the galette would be very thin.
If you are having square shaped puff pastry such as Tenderflake, place those two squared puff pastry dough on each other and roll it out in round shape.
Place gently each slice of the peach onto the puff pastry dough, leaving 1 inch free of the edge. Fold the outer edges and brush them with egg wash. Optional: You can sprinkle the edges with sugar.
Bake in preheated oven 350 F / 177 C, for 40 minutes or until the crust is golden brown. Let the galette cool down for 10-15 minutes on the baking sheet.
PUFF PASTRY PEACH GALETTE
- 1 pkg (500g) thawed puff pastry
- 1/2 cup (100 g)granulated sugar
- 3-4 tbsp almond flour
- 1 tsp ground cinnamon
- 6 medium firm peaches halved, pitted, and cut into thin slices
- 1 tbsp all-purpose flour for dusting the working suface
- 1 small beaten egg
- Thaw the frozen puff pastry on the kitchen counter for 30 minutes. Then preheat oven to 350 F / 180 C.
- In the meanwhile, make the peach filling. Clean the peaches and cut them in small thin slices about 1/4 inch thick. Place them in medium bowl and sprinkle with sugar, almond flour and ground cinnamon over them. Gently toss them with your hands and try to coat all peaches with the mixture.
- On a large sheet of parchment paper, sprinkle 1 tbsp of flour and place the dough on the floured parchment paper. If you are using rolled out puff pastry sheets style Pepperidge Farms, simply unroll and place those two sheets on each other, so the corners creates shape of the star. This way you will be able to achieve round shape. Roll gently with rolling pin over it, to connect it. If you are using two small squared shaped puff pastry dough style Tenderflake, place them on each other and roll out round shape about 1/8 inch thick.
- Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, continue until you reach the centre of the galette.
- Fold the outer edges of the pastry over the peaches. Tuck extra dough inside edges if it's overlapping more than 1 inch or on the other side, try to gently pull on the dough, if the edge is not thick enough. The shape doesn't need to be perfect. Brush the pastry edges with 1 beaten egg. Optional: sprinkle lightly the edges with granulated sugar.
- Bake in preheated oven 350 F / 180 C for 35 – 40 minutes or until the crust is golden.Let the galette cool on the baking sheet. Cut into 8 slices, best cut with pizza cutter and serve with scoop of ice cream (optional).
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