Peach Galette

Ingrédients

• 1 lb puff pastry (or pie dough)
• 1 lb peaches (peeled or unpeeled (about 4 medium peaches or 3 cups sliced, ripe but not too soft) If using frozen thaw and drain well)
• 2 tablespoons light brown sugar (packed)
• 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 teaspoons fresh lemon juice
• 1 pinch salt
• ½ teaspoon vanilla bean paste
• 3 tablespoons all-purpose flour
• 2 tablespoons rolled oats (to help absorb fruit juices)
• 1 tablespoon butter (cut into small pieces)
• 1 egg
• 1 tablespoon water
• turbinado sugar (or raw sugar optional, for sprinkling crust)

Préparation

1. 1

   --- Puff Pastry Instructions ---

2. 2

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. 3

   If your puff pastry is in a disk, roll it out into a 12-inch circle on a lightly floured surface if it’s prerolled in a circle, just roll it out into a 12 inch circle.

4. 4

   If it’s already rolled into a rectangle or in a square block, no problem—just leave it that way roll it out to be 10 x 14 inches or roughly ¼ inch thick

5. 5

   Transfer it to your prepared baking sheet.

6. 6

   In a large bowl, toss the sliced peaches with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla bean paste, and flour. Stir gently until everything is evenly coated and juicy.

7. 7

   Sprinkle the rolled oats evenly in the center of the puff pastry—this creates a little barrier to help soak up extra juices. Spoon the peach filling over the oats, leaving about 2 inches of border around the edge.

8. 8

   Gently fold the edges of the dough over the fruit, pleating as needed. The center will remain exposed. Dot the peaches with small pieces of butter.

9. 9

   Whisk the egg and water together. Brush the edges of the pastry with the egg wash for that beautiful golden shine. Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.

10. 10

    Bake for 30–35 minutes, or until the crust is deeply golden and the fruit is bubbling.

11. 11

    Let the galette cool for 10–15 minutes. Slice and serve warm—bonus points for adding a scoop of vanilla ice cream or a dollop of whipped cream!

12. 12

    --- Pie Dough Instructions ---

13. 13

    Preheat & Prepare Preheat oven to 400°F (200°C).

14. 14

    Line a baking sheet with parchment paper.

15. 15

    Roll the pie dough into a 12-inch circle, about ⅛ inch thick.

16. 16

    Transfer it to the lined baking sheet.

17. 17

    In a large bowl, toss the sliced peaches with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla, and flour. Stir gently to coat.

18. 18

    Sprinkle the oats in the center of the dough, leaving a 2-inch border.

19. 19

    Spoon the peach mixture over the oats.

20. 20

    Add the butter pieces evenly over the filling.

21. 21

    Fold the edges of the pie dough up and over the peaches, pleating to seal. The edge should be a little thicker—about 2 to 2.5 inches.

22. 22

    Brush the dough with the egg wash.

23. 23

    Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.

24. 24

    Bake for 40–45 minutes, or until the crust is deeply golden and the fruit juices are thick and bubbling.

25. 25

    Let cool for 10 minutes before serving.