This Peach Galette with Puff Pastry is the perfect quick and easy dessert! If you've never made a galette, you are in for a treat! First, we take a shortcut by using puff pastry. No need to fuss with a homemade pie crust. Then, the fruit is arranged in a pretty design with the pastry simply folded up around the edges. No crimping necessary!
When you just want an easy dessert, there's nothing simpler than a galette. I find it much easier to arrange the fruit slices in a pretty design than I do mixing up a pie crust and fluting the edges!
You can arrange the peaches in a circle as I shared in these photos, or you can go with a square design like in my Cinnamon Sugar Apple Galette.
- Use boxed pastry to cheat! This is the perfect way to save time - just pick up a box of frozen puff pastry at the grocery store.
- Enjoy the freshest summer produce by making this at the height of peach season.
- Just the right level of sweetness is in this dessert. You only need a half cup of sugar when paired with the freshest fruit.
See the recipe card for full information on ingredients and quantities.
Peaches - Snag peaches that are ripe but still firm, so that they are easy to peel. Watch for any bruises and eat those slices right up, so that the best slices are ready to present in the galette.
Brown sugar - The caramel flavor will really pair nicely with the peaches instead of using regular white sugar.
Cornstarch - This is key, even though it may seem like such a small amount. Mixing cornstarch into the filling allows it to thicken slightly in the oven, so the juices aren't running all over.
- Easily peel your peaches by cutting a small 'x' in the end and dropping it in boiling water for 30 seconds. Shock it in a bowl of ice water and you will easily be able to peel it with your fingers.
- Make sure and thaw the puff pastry before using. Follow the directions on the box for how long to set it in the fridge before attempting to unfold.
- Use a rubber spatula and a large bowl to stir the filling. This will help you to not break any slices.
- Preheat the oven. Mix together the dry ingredients.
- Toss sliced peaches with lemon juice and vanilla, then add in the sugar mixture. Let rest.
- Unfold the puff pastry onto a sheet of parchment paper. Arrange the sliced peaches in your desired shape, leaving at least an inch of pastry on all sides.
- Wrap the edges of the pastry up, then brush with beaten egg and sprinkle with coarse sugar.
- Bake until browned and the peaches are soft. Brush with melted apricot preserves if desired.
Nope! You can take the extra time if you want to arrange them in a circle or square or lined up. But if you are really short on time and going for the rustic look, feel free to just dump them on. Just make sure and spread them into an even layer, leaving a clean edge of pastry on all sides.
If serving still warm, I love to top with a high-quality vanilla ice cream. This way it melts into all the crevices of warm fruit and takes things up a level. The galette is also delicious at room temp, and then you might try some whipped cream instead.
If this didn't disappear in one sitting, cut the rest into slices. Then place in a container and store in the fridge for the rest of the week. It tastes great no matter the temperature it is served at, and I won't tell if you decide to eat some at breakfast!
You could try apples or pears. Whatever fruit you use, ensure it is the freshest it can be, and remove any peels for the best presentation. Make sure you cut even slices so the entire galette bakes evenly. Depending on the hardness of each fruit, you may need to adjust the baking time.
Ever wondered why bakery goods are so glossy? This is the secret! Melt the preserves in the microwave and use a pastry brush to cover all of the fruit filling after baking. This will give a glossy finish and add just the right touch. If you change up your fruit filling, feel free to change the preserves to coordinate.
You can generally find puff pastry in the freezer section with the pie crusts and ready made pies. But if you can't find it, you can always use pie crust. Either make your own pie crust (I did that with my Apple Galette!) or pick up a refrigerated crust.
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