This easy peach puff pastry galette is made with store-bought puff pastry and fresh peaches for maximum summer flavor. You can't beat the crisp, flaky crust! The juicy filling is made with with cardamom and brown sugar, giving it a hint of caramel and unexpected warm spice. Just 10 minutes of prep and it's in the oven!
Summer peaches are irresistible and we want them in a dessert NOW, so store-bought puff pastry comes to the rescue in this easy galette recipe. Just like my fresh peach crumble, there's no need to peel the peaches because the skin adds beautiful color and texture, and that's a big time-saver!
If you know me at all, you know I love a galette with almost any fruit, I'll make a galette with strawberries or a simple apple galette any time I get the chance. They are so quick to make and they cook fast, which in this case means our peaches get just soft enough to create a juicy filling, but still retain their texture. So. Much. Yum.
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Key ingredients
- Fresh, ripe peaches (but not too ripe): Choose peaches that smell delicious and give slightly when squeezed. If they are too ripe, they will turn to mush. We still want a little texture once baked.
- Store-bought puff pastry: I prefer all-butter puff pastry, it has better flavor and gets crispier, but if you want to keep it dairy-free, brands that use vegetable oil will also work.
- Cardamom and brown sugar: Brown sugar adds a hint of caramel flavor and it's not overly sweet, cardamom brings an unexpected twist on a warm spice.
- Fresh lemon juice and zest: Lemon zest will lift the flavors and the juice has a lot of pectin which helps the filling thicken. It's the trick to that signature gooeyness that you find in baked fruit desserts like a blueberry lemon galette or for thickening strawberry compote.
*Ingredients with measurements are listed in the recipe card below.
How to make a peach puff pastry galette
Step 1: Roll out the puff pastry
Preheat the oven to 400°F. On a lightly floured surface, roll the pastry into a 14-inch square. Transfer to the refrigerator while you prep the peaches.
Step 2: Slice the peaches
Cut the peaches into wedges, remove the pit.
Step 3: Add brown sugar and cardamom
Transfer the peaches to a mixing bowl, add brown sugar, cardamom, lemon juice and zest, corn starch, stir to combine and set aside.
Step 4: Shape the galette and bake!
Remove the puff pastry from the fridge, dump the peaches into the center, then fold the edges in to make a rustic circle. Brush with egg wash, then sprinkle with turbinado sugar if desired. Bake for about 25 minutes until golden brown.
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Step 5: Cool slightly and serve
Let the galette cool on the baking sheet for at least 10 minutes before slicing. Serve it the same day it's made.
Work quickly when shaping the galette
Once you add the sugar to the peaches, they are going to start releasing their juices, and they'll get juicier and juicier the longer they sit. So when you transfer them to the puff pastry, shape the galette as quickly as possible to avoid a soggy bottom! Remember, this is a rustic situation, the more imperfect it looks, the better!
Expert tips
- Chill the baking sheet: The key to the crispiest, flakiest crust is keeping the puff pastry as cold as possible before it goes in the oven. If you have time, chill your baking sheet for 30 minutes before you roll out the pastry, this will help to keep it cold as you're filling and shaping.
- Thaw puff pastry in the refrigerator, not on the counter: Again, puff pastry has to stay cold! Thaw it overnight in the refrigerator. Never leave it on the counter because the butter will start to melt and seep out and then there go the flaky layers.
- Don't overfill: This is true whether you're using peaches or any other fruit. It's tempting to pile the fruit high, but DON'T! That's way too much juice and fruit for the freeform crust to hold. Stick with these ratios for the best balance of fruit and crust.
More dessert recipes with summer fruit
Debra's Details: Puff pastry peach galette is the easiest summer dessert!
- Using store-bought puff pastry = easy-peasy.
- 10-minute prep: No need to peel the peaches!
- Cardamom and brown sugar add unexpected flavors.
- Quick! Bakes in 25 minutes!
- Crisp, flaky crust and gooey-juicy filling!
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Recipe
Brown Sugar Peach Puff Pastry Galette
Ingredients
- 1 sheet store-bought puff pastry
- 1 pound fresh peaches
- 2 tablespoons freshly squeezed lemon juice
- zest of one lemon
- ⅓ cup brown sugar
- 1½ tablespoons corn starch
- ½ teaspoon cardamom
- 1 egg
- 1 tablespoon water
- turbinado sugar or regular sugar (optional for the crust)
Instructions
- Preheat the oven to 400°F. On a lightly floured surface, roll the pastry into a 14-inch square. Transfer to a parchment-lined baking sheet and put it in the refrigerator while you prep the peaches.
- Use a microplane grater to zest the lemon, then juice it and set both aside.
- Slice the peaches into half-inch wedges and transfer to a mixing bowl.
- Add the brown sugar, lemon juice and zest, corn starch, and cardamom to the peaches. Stir gently to combine until no white spots of corn starch remain.
- In a small bowl, whisk the egg and water together to make the egg wash.
- Remove the pastry from the refrigerator. Transfer the peaches to the pastry in an even layer, leaving about 3 inches of crust around the edge. Working quickly, gently fold the edges of pastry toward the peaches, making a rustic circle or square shape. See note.
- Brush the crust with the egg wash mixture, and sprinkle with turbinado or regular sugar if desired.
- Bake for 25 minutes, or until the crust is golden brown. Let cool on the baking sheet for 10 minutes before slicing.
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Notes
- Don't dilly-dally when shaping the pastry: The peaches are quickly releasing juices and will continue to do so now that they are coated in sugar. Don't waste time trying to make a perfect shape, or you risk a soggy bottom.
- PRO TIP - chill the baking sheet: The key to the crispiest, flakiest crust is keeping the puff pastry as cold as possible before it goes in the oven. If you have time, chill your baking sheet for 30 minutes before you roll out the pastry, this will help to keep it cold as you're filling and shaping.
- Thaw puff pastry in the refrigerator, not on the counter: Again, puff pastry has to stay cold! Thaw it overnight in the refrigerator. Never leave it on the counter because the butter will start to melt and seep out and then there go your flaky layers.
- Don't overfill: This is true whether you're using peaches or any other fruit when making a galette. It's tempting to pile the fruit high, but DON'T! That's way too much juice and fruit for the freeform crust to hold. You'll have a soggy bottom and a lot of overflow. Stick with these ratios for the best balance of fruit and crust.
- Make ahead and storage: Serve this the same day it is made, the puff pastry will not stay crispy if made ahead. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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