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Peach Galette with Puff Pastry – How to Make a Galette

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Simple elegance, with minimal effort –this peach galette is going to become a quick and easy go to recipe for any time you need a quick dessert for friends and family.

What is a galette?

It’s like an open-faced pie that often prepared using a single pie crust, sometimes subbed with puff pastry or even shortbread, as the base, topped with fresh fruit, sugar and sometimes warm spices like cinnamon or nutmeg. The crust is folded only along the edges and the inner circle of fruit is exposed to create an aesthetically beautiful looking dessert.

How to Make a Galette?

De-pit and slice peaches
Roll out a sheet of puff pastry.
Add slices of peaches on top
Add slices of peaches on the left
Add slices of peaches on the right
Add slices of peaches on the bottom.
Add slices of peaches in the middle.
Fold over the pastry just enough to cover the edges of the peaches.
Continue folding to complete the circle.
It can look like this.
Brush with melted butter.
Sprinkle with cinnamon sugar
Ready to bake.

 Can I substitute other fruit instead of peaches?

Yes, you can use any seasonal fresh fruit that you have on hand. I have not tried this with frozen fruit but I would personally be concerned about the amount of liquid from frozen fruit. Great substitutes are fresh blueberries, cherries, strawberries, apples, plums, pears, apricots, figs, etc.

Can I use homemade puff pastry or pie crust?

Certainly! I’m sure it will taste even better. I just used store-bought puff pastry as a quick and easy method.

Peach galette on a white serving plate with blue and white tea towel
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Peach Galette

A delicious open-faced peach pastry with fresh peaches and puff pastry.
Servings 8 servings

Equipment

  • 1 baking sheet lined with parchment paper for easy clean up

Ingredients

  • 1 lb fresh peaches
  • 2 tbsp melted butter
  • 1 sheet puff pastry* defrosted in the refrigerator
  • 2 tbsp white sugar
  • 1/2 tsp ground cinnamon
  • a pinch ground nutmeg

Instructions

  • De-pit the peaches and cut them into slices about 1/8 inch thick. Set aside.
  • Unwrap and unfold the puff pastry and dust the countertop with flour. Gently roll out the creases of the pastry, fold in half and transfer to the parchment lined baking sheet and unfold the pastry.
  • Arrange the peach slices in the middle of the dough to in a cricle. Note: it doesn't have to be neat or perfect. It's okay if some of the peaches overlap.
  • Fold over the puff pastry just to the edges of the peaches to create a circle.
  • Brush the exposed puff pastry and peaches with melted butter.
  • Mix together the sugar, cinnamon and nutmeg. Sprinkle even ontop of the peaches.
  • Bake at 350 degrees for 25 to 30 minutes or until the pastry is a deep golden brown and peaches are tender.
  • Cool for at least 20 minutes. Cut into slices and enjoy.
  • Note: the puff pastry will start to get soggy if refrigerated or tightly covered with plastic wrap. It's best eaten on the same day but if re-heated, it's best re-heated in the oven.

 

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