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Peach Galette With Puff Pastry

Peach Galette with Puff Pastry

Steven
This Peach Galette with Puff Pastry is an elegant yet incredibly easy summer dessert that comes together in minutes. With buttery, flaky pastry and sweet, jammy roasted peaches, it's the perfect free-form tart for both beginners and seasoned bakers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 6
Calories 270 kcal

Equipment

  • Baking sheet - Half-sheet pan, 18x13 inches / 46x33cm
  • Parchment paper
  • Rolling Pin - optional
  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Pastry brush
  • Small bowl - for egg wash
  • Small saucepan or microwave-safe bowl - for warming glaze
  • Wire cooling rack
  • Oven thermometer - recommended

Ingredients
  

  • 1 sheet puff pastry - about 250g / 8.8 oz, thawed if frozen
  • 4 ripe peaches - about 600g / 1.3 lbs, pitted and sliced 1/4 inch / 6mm thick
  • 3 tablespoons granulated sugar - 38g, divided
  • 1 tablespoon cornstarch - 8g
  • 1 tablespoon fresh lemon juice - 15ml
  • 1/2 teaspoon pure vanilla extract - 2.5ml
  • 1/4 teaspoon ground cinnamon - 0.5g
  • 1 large egg - beaten, for egg wash
  • 2 tablespoons apricot jam - 30g, for glazing, optional but recommended
  • 1 tablespoon water - 15ml, to mix with jam for glaze
  • coarse sugar or turbinado sugar - for sprinkling on crust, optional
  • vanilla ice cream or whipped cream - for serving

Instructions
 

  • Thaw puff pastry at room temperature for 30-40 minutes or overnight in the refrigerator until pliable but still cool. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Wash and dry peaches. Cut each in half along the seam, remove the pit, and slice 1/4 inch thick. You should have about 3 to 3.5 cups of sliced peaches.
  • In a large bowl, combine sliced peaches with 2 tablespoons sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss gently until evenly coated and let sit for 5 minutes.
  • Unfold the pastry onto the parchment-lined baking sheet. Gently roll into an 11-inch square or 12-inch circle about 1/8 inch thick, leaving a 1.5 to 2-inch border.
  • Spoon the peach filling into the center of the pastry, spreading in an even layer and leaving the border clear. Arrange top slices in a decorative pattern if desired.
  • Fold the outer 1.5 to 2-inch border up and over the peach filling, pressing gently to seal. Overlapping, uneven folds are perfectly fine and add rustic charm.
  • Whisk the beaten egg and brush a thin, even layer over the pastry border. Sprinkle with the remaining 1 tablespoon sugar or turbinado sugar for crunch.
  • Bake on the center rack at 400°F (200°C) for 22-28 minutes until the pastry is golden brown and the filling is bubbling and thickened. Rotate pan halfway through baking.
  • While the galette is hot, heat apricot jam with 1 tablespoon water until melted and smooth. Brush a thin layer of the glaze over the peach filling only for a glossy finish.
  • Let the galette rest on the baking sheet for at least 10 minutes before slicing. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Notes

  • Keep the pastry cold until it goes in the oven. If the butter melts before baking, the layers won't puff properly. Work quickly once the pastry is out of the fridge.
  • Don't skip the cornstarch – it absorbs excess peach juices and prevents a soggy bottom crust.
  • Use ripe but not overripe peaches. Very soft peaches release too much liquid and can make the filling watery.
  • For the best puff and crispiness, chill the assembled galette in the refrigerator for 15 minutes before baking.
  • Feel free to substitute nectarines, plums, apricots, or a mix of berries for the peaches. Adjust sugar based on fruit sweetness.
  • This galette is best enjoyed the day it's baked, but leftovers can be stored at room temperature for up to 24 hours or refrigerated for 3 days.
  • To reheat, place slices on a baking sheet and warm at 350°F (175°C) for 8-10 minutes to restore crispiness. Avoid microwaving for best texture.
  • If the pastry edges brown too quickly before the center is cooked, loosely tent with foil for the last 5 minutes of baking.
  • For a nutty variation, spread a thin layer of almond frangipane under the peaches before folding the pastry.
  • Add a pinch of cardamom or fresh ginger to the filling for a warming, spiced flavor profile.
Keyword easy fruit tart, free-form tart, peach galette, puff pastry dessert, summer peach recipe