Peach Galette is full of sweet juicy peaches, wrapped in a flaky all-butter pie crust. The perfect rustic summertime dessert!
Quick and easy, this delicious fruit galette can be made with what’s in season, such as peaches, cherries, or apples.
1 sheet puff pastry, thawed
4 large sliced yellow ripe peaches halved, pitted and cut into thin slices
1 tbsp cornflour
1 tbsp fresh squeezed lemon juice
1/3 cup honey
1/3 cup coconut sugar or brown sugar
1 tbsp pumpkin spice
1/3 cup sliced almonds ( optional)
eggwash for brushing
egg white for brushing
Preheat the oven to 425-degrees.
Roll out the thawed puff pastry on a floured surface using a rolling pin and additional flour to flatten out the dough.
In a medium mixing compine the peaches, cornflour, lemon juice, honey, coconut sugar, i8and pumpkin spice.
Brush the interior crust of the galette with egg white before adding the filling*
Arrange the peaches in a single layer onto the prepared dough, making sure to keep the fruit in the middle of the dough, and top with some sliced almonds (optional).
Make sure and leave a 5cm, (2-inch), border around the edge.
Fold the rim of the dough up over outer rim of the filling, overlapping the dough into triangles as you go.
Brush the edges of the dough all over with the eggwash and sprinkle with additional pumpkin spice or sugar (optional).
Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches.
Bake the peach galette on a parchment lined, baking sheet for 30-35 minutes at 425 degrees until the crust is a nice golden brown.
Let the peach Galette cool for 10-minutes and serve warm with ice cream, if desired.
*Brushing the interior crust of the galette with egg white before adding the filling for preventing a soggy bottom. The egg white creates a seal that prevents excess moisture from soaking into the crust.