Peach Galette With Puff Pastry
This Peach Galette With Puff Pastry is my go to dessert whenever fresh peaches show up at the farmers market and I do not want to fuss with a traditional pie crust. Instead of rolling out pie dough from scratch, this recipe uses a sheet of store bought puff pastry as the base, so you get that same rustic, free form galette shape with almost none of the effort. The peaches bake down into a soft, jammy filling while the puff pastry puffs up around the edges into golden, flaky layers. It looks like something from a bakery window, but it comes together with basic pantry staples and about twenty minutes of hands on time.
Equipment
- Large baking sheet Heavy gauge half sheet pan recommended for even heating
- Parchment paper
- Rolling Pin French style rolling pin recommended for control with cold pastry
- Large mixing bowl
- Sharp paring knife
- Pastry brush
- Wire cooling rack
- Small saucepan Optional - for warming apricot preserves
Ingredients
- 1 sheet frozen puff pastry thawed according to package directions
- 4 to 5 medium ripe peaches sliced into thin wedges, skin left on
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- salt pinch
- 1 large egg beaten, for egg wash
- 1 tablespoon turbinado sugar for topping
- 2 tablespoons apricot preserves for glazing after baking
For Serving (Optional)
- vanilla ice cream for serving
- whipped cream for serving
- honey for drizzling
- toasted sliced almonds for sprinkling
Instructions
- Wash peaches, slice in half and remove pits. Cut into thin wedges about 1/4 inch thick, leaving skin on. Place in large bowl.
- Add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Toss until peaches are evenly coated. Let sit for 10 minutes to draw out juices.
- Preheat oven to 400°F and line a large baking sheet with parchment. Lightly flour work surface and roll thawed puff pastry to 12 inches in diameter. Transfer to prepared baking sheet.
- Using a slotted spoon, lift peach slices from bowl and arrange in center of pastry in a circular pattern, leaving a 2 inch border. Drizzle 1-2 tablespoons of reserved juice over fruit, discard rest.
- Fold exposed pastry border up and over the outer edge of peaches, pleating every few inches. Press pleats gently to hold shape, leaving center open.
- Beat egg with a teaspoon of water. Brush over folded pastry edges. Sprinkle turbinado sugar over egg washed pastry.
- Bake for 30-35 minutes until pastry is puffed and deep golden brown and filling is bubbling. Tent with foil for last 10 minutes if edges brown too quickly.
- Warm apricot preserves until pourable. Brush over exposed peaches immediately after baking. Cool on baking sheet for at least 15 minutes before slicing.
Notes
- Keep pastry cold: If puff pastry feels soft or sticky while working, chill it in the fridge for 10 minutes before continuing. Cold pastry creates the flakiest layers.
- Drain peaches well: Don't skip draining the peaches before arranging them on the pastry. Excess juice is the main cause of a soggy center.
- Choose the right peaches: Use peaches that are ripe but still slightly firm. Very soft, overripe peaches release too much liquid and can turn mushy during baking.
- Leave center open: Keep the center of the galette open rather than fully enclosing the fruit. This helps excess steam escape and prevents a soggy bottom.
- Crispier bottom crust: Bake on the lower oven rack for the first 15 minutes to crisp the bottom, then move it up for the remaining time.
- Make ahead: You can prepare the peach filling and roll out the pastry a few hours ahead. Keep them separately covered in the fridge until ready to assemble and bake.
- Storage: Store leftovers loosely covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat individual slices in a 350°F oven or toaster oven for 8-10 minutes to restore crispiness. Avoid microwaving as it softens the pastry.
- Freezing: Freeze the fully cooled, unglazed galette wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat in the oven before glazing and serving.
- Variations: Try swapping one peach for a cup of fresh blueberries, adding a tablespoon of bourbon, or sprinkling almond flour under the peaches for extra flavor and moisture absorption.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 4gCholesterol: 25mgSodium: 95mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 8IUVitamin C: 12mgCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!