Description
A delightful and rustic Peach Galette featuring a buttery puff pastry crust filled with cinnamon-spiced peaches, baked until golden and bubbling. Perfect served warm with ice cream or whipped cream for a comforting dessert.
Ingredients
Scale
Pastry
- 1 sheet puff pastry thawed
Filling
- 4–5 medium peaches sliced ⅓ inch thick
- 2 teaspoons cinnamon
- ⅓ cup brown sugar
- 1 Tablespoon cornstarch
Topping & Finishing
- 1 large egg whisked
- 2 Tablespoons coarse granulated sugar
- 1/4 cup unsalted butter melted
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it is hot and ready for baking the galette.
- Prepare Pastry Base: Roll out the thawed puff pastry sheet just enough to fit the bottom of a 10-inch oven-safe skillet. Press it gently into the base and slightly up the sides, then refrigerate while preparing the filling to keep the pastry firm.
- Make Spice Mixture: In a small bowl, combine the cinnamon, brown sugar, and cornstarch thoroughly to create the spiced filling base.
- Assemble Base Layer: Sprinkle half of the cinnamon-sugar-cornstarch mixture evenly over the bottom of the puff pastry inside the skillet.
- Add Peaches: Arrange the sliced peach pieces over the spiced puff pastry base in overlapping circles or rows for an attractive layout.
- Finish Filling: Sprinkle the remaining cinnamon-sugar mixture evenly over the arranged peaches to add extra flavor and help thicken the filling as it bakes.
- Form Crust Edge: Fold the edges of the puff pastry slightly over the outer edge of the peach filling to create a rustic border.
- Egg Wash and Sugar: Brush the crust border with the whisked egg to create a glossy finish, then sprinkle the coarse granulated sugar on top for added crunch and sweetness.
- Add Butter: Drizzle the melted unsalted butter evenly over the peach filling to enhance moisture and richness.
- Bake: Place the skillet in the oven and bake for 35 minutes until the crust is golden brown and the peaches are bubbling and soft.
- Cool and Serve: Remove from the oven and let the galette cool for 10–15 minutes before slicing. Serve warm, ideally accompanied by ice cream or whipped cream.
Notes
- Make sure to slice peaches uniformly about ⅓ inch thick to ensure even cooking.
- Keep puff pastry chilled before baking to prevent excessive spreading.
- Cornstarch helps thicken peach juices to avoid a soggy crust.
- Use coarse sugar on the crust for a nice crunchy texture and sparkle.
- Serve warm for best flavor and texture experience, garnished with ice cream or whipped cream.
- If peaches are very ripe and juicy, reduce butter slightly to prevent excess liquid.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
