Peach Galette with Puff Pastry

Ingrédients

• 1 sheet Puff pastry (thawed but chilled)
• 4 - 5 med Peaches (halved, pitted, and thinly sliced (halves kept intact in a fan shape))
• 3 tbsp Brown sugar ((plus extra for sprinkling))
• 1/2 tsp Ground cinnamon
• Pinch of Salt
• 1 tbsp Cornstarch
• 1 tbsp Almond flour (optional)
• 1 Egg wash (1/2 egg with heavy cream)
• Vanilla ice cream (for serving (optional))

Préparation

1. 1

   Prep the pastry - Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper. Place the puff pastry sheet on the prepared tray and keep it chilled until ready to assemble.

2. 2

   Prepare the peaches - Slice each peach in half, remove the pit, then slice each half thinly—but keep the slices together so they stay in a neat fan shape.

3. 3

   Mix the sugar blend - In a small bowl, combine brown sugar, cinnamon, a pinch of salt, cornstarch, and a little almond flour.

4. 4

   Assemble the galette - Arrange the fanned peach halves on the puff pastry, leaving about 2 inches around the edges. Sprinkle the sugar mixture evenly over the peaches.

5. 5

   Fold and brush - Fold the edges of the pastry up over the peaches, overlapping slightly for a rustic look. Whisk the egg with heavy cream and brush it over the exposed pastry. Sprinkle a little extra brown sugar on the edges for crunch.

6. 6

   Bake to perfection - Bake for 25–30 minutes, or until the pastry is puffed and deep golden, and the peaches are bubbling in their juices.

7. 7

   Serve - Cool for 5–10 minutes before slicing. Serve warm with a generous scoop of vanilla ice cream.