Brown Sugar Peach Puff Pastry Galette
Servings: 6
Calories: 323kcal
This easy peach puff pastry galette is made with store-bought puff pastry and fresh peaches. It has a crisp, flaky crust, cardamom and brown sugar add a hint of caramel and unexpected warm spice. Just 10 minutes of prep and it's in the oven!
Print Recipe
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.
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
Calories: 323kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 151mg | Fiber: 2g | Sugar: 19g | Vitamin A: 287IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg
