peach galette recipe

This easy peach galette recipe is one of our favorite summer desserts! A flaky, golden puff pastry serves as the base for a sweet cinnamon sugar peach filling. With no need to roll homemade dough, it&#039;s quick, easy, and foolproof!

Peach Galette Recipe

puff pastry (thawed)

cinnamon

brown sugar

cornstarch

–5 medium peaches (sliced ⅓ inch thick)

sugar

unsalted butter, melted

Preheat

Roll

Roll out the puff pastry just enough to fit the bottom of a 10-inch oven-safe skillet. Press it gently into the base and slightly up the sides. Refrigerate while you prepare the filling.

In a small bowl, mix together the cinnamon, brown sugar, and cornstarch.

Sprinkle

Sprinkle half of the cinnamon-sugar mixture evenly on the bottom of the puff pastry.

Arrange

Arrange the peach slices over the spiced base in overlapping circles or rows.

Sprinkle the remaining cinnamon mixture evenly over the peaches.

Fold

Fold the edges of the puff pastry slightly over the filling to create a rustic border.

Brush

Brush the crust with egg wash and sprinkle with coarse sugar.

Bake

Drizzle the melted butter over the peach filling.

Bake in the oven for 30-35 minutes, or until the crust is golden and the peaches are bubbling.

Cool

Let cool for 10–15 minutes before slicing. Serve warm with ice cream or whipped cream.

An easy peach galette made with fresh peaches, a hint of lavender and flaky homemade pastry.

Peach Galette

all-purpose flour

salt

unsalted butter

+ 3 tbsp cold shortening (cubed)

water

lavender flowers (food grade (see note

(pitted and peeled peaches)

lemon (zested)

egg (beaten)

sugar (optional)

In large bowl, sift flour and salt. Using coarse side of box grater, grate in butter; toss to coat. Using fingertips, lightly rub in shortening until butter and shortening are broken into small crumbly pieces, resembling coarse bread crumbs.

Drizzle in water around edge of flour mixture, tossing with fork until ragged dough forms. Turn out onto work surface; press together to form a ball.

Divide in half; flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before using. (Tip: Pastry will be marbled, with little flecks of butter and shortening, ensuring a light and flaky pastry.)

Five Star Pastry

Preheat oven to 425°F.

On lightly floured surface, roll out dough into ¼-inch thickness or 14-inch circle. Transfer dough onto large square of parchment paper. Place on baking sheet and refrigerate.

Place lavender in small heat-safe bowl. Pour ½ cup boiling water over lavender flowers and steep for 3 minutes. Strain tea through a fine sieve set over a bowl; discard lavender. Whisk in cornstarch to make a paste.

In large bowl, toss together peaches, sugar, lemon zest, and lavender paste to coat. Slide parchment and dough onto work surface. Spoon and spread peach mixture onto centre of dough, leaving a 4-inch border.

Brush egg on exposed rim of dough. Lift pastry up over filling to form a circle, folding and crimping around edge and leaving centre uncovered (see note #2) Brush pastry with egg wash. Slide onto baking sheet.

Bake for 15 minutes, turning once. Reduce heat to 350°F. Bake for an additional 40 minutes, rotating baking sheet once or twice to ensure even browning. Repeat brushing with egg wash for a crisp pastry and sprinkle with some granulated sugar, if desired.

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Peach Galette Recipe

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