The easiest and tastiest way to enjoy the freshest peaches this summer – Peach Galette!
I love, love peaches! It may sound weird but I love them because I love Mangoes! I think, except for the difference in their peel, they are pretty similar in many ways. The flesh are both sweet and juicy and truly yummy. So, when I can’t find my favorite mangoes I am equally happy when I can bring home some peaches instead.
Since it has been Peach season the past few weeks in Michigan, peaches are all over the Farmer’s Market. Gorgeous fresh peaches with their leaves still attached can easily be purchased at reasonable prices during this time. More often than not, we buy peaches for eating rather than for baking or cooking but when they abound we make sure we don’t miss using them in making some easy desserts that than can be done so quickly anytime we feel like it.
This Peach Galette is one such quick and easy recipe. If you use store bought Puff Pastry (which I often have in my freezer for moments like this), this even makes the galette recipe quicker and simpler. By all means, use your own homemade puff pastry if you have one. As for me, I just use whatever is available in my freezer and as you can see my two tots have no complaint. They loved this yummy dessert and hardly left much Peach Galette on the plate afterwards.
After me and the tots had our share of the Peach Galette, this was all that was left. 🙂 It was so nice served warm with some cream or Vanilla Ice Cream!
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1 sheet of frozen puff pastry, thawed
2 large peaches, halved, pitted and thinly sliced
1 Tablespoon Cinnamon Sugar*
1 Egg, beaten
2 Tablespoons Apricot Jam
*I just happen to have a Cinnamon sugar grinder which I used but don’t worry if you don’t have one. Just use the regular granulated sugar.
Preheat the oven to 425 F. Line a large baking sheet with baking paper (parchment). I used the Silpat so this was unnecessary. Place the thawed puff pastry on the baking sheet and make a 1/2-inch border around it using a knife. Prick several holes inside the border using a fork. This is to prevent the pasty from puffing up while baking.
Spread the sliced peaches inside the border by lining them up. Sprinkle the sugar all over the peaches. Lightly brush the pastry border with the beaten egg.
Transfer to the oven and bake for about 15 minutes or until the borders are nicely puffed at the edges and the crust is golden underneath. Transfer the Peach Galette to a serving platter.
Place the Apricot Jam in a small saucepan and heat on low for a couple of minutes until it’s a bit runny and has a glaze consistency.
Brush the peach slices with the warm jam. Slice and serve warm with some vanilla ice cream or freshly whipped cream! Yumminess!