Peach Galette With Puff Pastry
This peach galette with puff pastry uses one sheet of dough, four peaches, and a 25 minute bake to get a flaky, free-form dessert without rolling out pie crust.
Equipment
- Large mixing bowl - for tossing the peaches
- Rolling Pin - for evening out the pastry sheet
- Half sheet baking pan
- Parchment paper - to prevent sticking
- Silicone pastry brush - for egg wash and glaze
- Sharp paring knife - for slicing the peaches
- Microplane zester - for the lemon zest
- Wire cooling rack - to prevent steaming
- Perforated baking sheet - optional, helps crisp the bottom
- Digital kitchen scale - optional, for consistent fruit measurement
Ingredients
- 1 sheet frozen puff pastry - about 1 pound or 450g, thawed according to package directions
- 4 large ripe but firm peaches - about 1½ pounds or 700g, sliced into ¼-inch (6mm) wedges
- ⅓ cup granulated sugar - 65g
- 2 tablespoons brown sugar - 25g
- 1 tablespoon cornstarch - 8g
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon lemon zest
- ¼ teaspoon fine salt
- 1 large egg - beaten with 1 tablespoon water, for egg wash
- 2 tablespoons sliced almonds - 15g, optional
- 1 tablespoon turbinado sugar - for sprinkling
- 2 tablespoons apricot preserves - warmed, for glazing, optional
Instructions
- Wash peaches and slice into ¼-inch (6mm) wedges. Place in a large bowl with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, lemon zest, and salt. Toss to coat and let sit for 10 minutes.
- Lightly flour a work surface and unfold the thawed puff pastry. Roll gently to about 12x12 inches (30x30cm). Transfer to a parchment-lined baking sheet and refrigerate for 10 minutes.
- Preheat oven to 400°F (200°C) with the rack in the center position.
- Remove chilled pastry from the fridge. Using a slotted spoon, arrange peach slices in the center, leaving a 1½-inch (4cm) border. Sprinkle with sliced almonds if using.
- Fold the bare pastry border up and over the edge of the peaches, pleating every 2-3 inches (5-7cm). Press pleats gently to hold their shape.
- Brush the folded pastry edges with the egg wash and sprinkle with turbinado sugar.
- Bake for 25-30 minutes until pastry is puffed and golden brown and juices are bubbling. Tent with foil if edges brown too quickly.
- Cool on a wire rack for at least 10 minutes. Brush with warmed apricot preserves if desired. Cool another 10 minutes before slicing.
Notes
- Keep puff pastry cold right up until baking for the best rise and pleats.
- Always use a slotted spoon to transfer peaches, leaving excess liquid behind to avoid a soggy bottom.
- Slice peaches uniformly so they cook evenly.
- Don't skip the cornstarch—it thickens the juices into a syrup.
- Chill the assembled galette for 10 minutes before baking if your kitchen is warm.
- Bake on the middle rack to ensure the bottom cooks through.
- Cool on a wire rack, not the pan, to prevent a steamed underside.
- Nectarines, plums, or mixed stone fruit work well in place of peaches.
- For a boozy twist, stir 1 tablespoon of bourbon into the peach mixture.
- Store leftovers at room temperature for up to 1 day, or refrigerate for up to 3 days.
Nutrition
Serving: 1sliceCalories: 265kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 140mgPotassium: 180mgFiber: 2gSugar: 17gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 4mg
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