Peach Galette with Puff Pastry Recipe

If there’s one dessert I wish I could bottle up and gift to you on a breezy summer afternoon, it’s this Peach Galette with Puff Pastry. Golden, flaky layers of pastry cradle juicy peaches bursting with cinnamon and brown sugar, all in a dessert that’s delightfully rustic and effortlessly elegant. It’s the kind of recipe that transforms store-bought puff pastry into pure homemade magic.

Ingredients You’ll Need

What I love most about this Peach Galette with Puff Pastry is the way a handful of humble ingredients come together for maximum flavor and wow-factor. Here’s why each one matters—their flavors, colors, and textures work in harmony for that perfect summer finish.

• Peaches: Choose ripe, fragrant peaches—clingstone or freestone both work. Their natural juiciness creates that luscious fruit filling.
• Brown Sugar: Adds caramel-like depth, highlighting the peachy sweetness and creating a glossy, syrupy finish.
• Cinnamon, Nutmeg, and Ginger: This warm trio brings just the right amount of spice, balancing the brightness of the fruit.
• Cornstarch: Essential for thickening the peach juices so your galette isn’t soggy.
• Salt: A pinch sharpens all the flavors—never skip it!
• Lemon Juice: Adds acidity to prevent the peaches from becoming cloying, while intensifying their fresh flavor.
• Vanilla: Rounds everything out for a cozy, classic aroma.
• Puff Pastry: Store-bought or homemade, this is your flaky shortcut to pastry bliss.
• Egg: Beaten and brushed on top for that irresistible golden sheen.
• Apricot Preserves (optional): Just a brush brings gloss and an extra hint of fruitiness—totally worth it if you have some on hand.

Variations

This recipe is just begging for your creative spin—so don’t hold back! Whether it’s about using what you have on hand or tweaking flavors to fit your mood, Peach Galette with Puff Pastry can be happily customized.

• Berry-licious: Mix a handful of blueberries, raspberries, or blackberries with the peaches for a jewel-toned galette with extra juiciness.
• Stone Fruit Symphony: Swap in nectarines, plums, or apricots—or mix and match depending on what looks best at the market.
• Spiced Almond Crunch: Sprinkle sliced almonds over the peaches before folding the pastry for a beautiful crunch and subtle nuttiness.
• Gluten-Free Option: Use a gluten-free puff pastry sheet to keep this treat accessible for everyone.

How to Make Peach Galette with Puff Pastry

Step 1: Prepare the Peach Filling

Start by thinly slicing your peaches and tossing them in lemon juice and a splash of vanilla in a large mixing bowl. In a separate small bowl, blend together the brown sugar, cinnamon, nutmeg, ginger, cornstarch, and a pinch of salt. Add this fragrant mixture to the peaches, mixing gently so every slice is evenly coated. Let the fruit sit for around 10 minutes—this gives the flavors a chance to marry and helps draw out some delicious juices.

Step 2: Roll Out the Puff Pastry

Lay a large piece of parchment paper on your work surface and dust it lightly with flour (to prevent sticking). Unfold your thawed puff pastry sheet onto the parchment and, using a rolling pin, gently roll it out to smooth the creases and create a slightly larger rectangle or oval. This not only gives you more room for the peach filling, but also helps the pastry puff up evenly.

Step 3: Assemble the Galette

Carefully layer the peach slices over the pastry, leaving about a one-inch border all around for folding. Arrange them as artistically (or as casually) as you like—the beauty of a galette is its rustic look! Once your fruit is nestled in its pastry bed, gently fold the edges over, partially covering the peaches and creating charming pleats as you go. This not only looks lovely but helps keep the luscious juices from escaping during baking.

Step 4: Brush and Bake

Lightly beat an egg and brush it over the folded edges of the pastry—this is your secret to achieving that glistening golden finish. For a finishing touch, sprinkle with coarse sugar if you’d like a crunchier, sparkling crust. Transfer the galette (parchment and all) onto a baking sheet and bake in your preheated oven at 425°F for 25–30 minutes, until the pastry is beautifully golden and the peaches are tender.

Step 5: Add the Finishing Touch

Once baked, microwave a spoonful of apricot preserves for 20–30 seconds until melted. Use a pastry brush to gently glaze the peaches with the warm preserves. This easy step adds incredible sheen and a subtle additional layer of fruitiness, making your Peach Galette with Puff Pastry look as though it just came out of a French bakery window!

How to Serve Peach Galette with Puff Pastry

Garnishes

The best finishing touch for Peach Galette with Puff Pastry? A lavish spoonful of softly whipped cream, a rustic scoop of vanilla ice cream, or even a sprinkle of toasted almonds. For extra wow-factor, a drizzle of honey or a pinch of powdered sugar over the top right before serving can make each slice feel truly special.

Side Dishes

On a balmy evening, this galette shines next to a mug of iced coffee or a glass of chilled Moscato. For brunch, pair with a simple salad of arugula and goat cheese, letting the galette’s sweetness complement savory flavors. It even works alongside other rustic tarts if you’re throwing a pastry party!

Creative Ways to Present

Try cutting the galette into mini wedges and serving on a wooden board garnished with edible flowers for a garden party feel. Or bake several smaller galettes—one for each guest—for adorable individual servings. For a dramatic effect, dust with powdered sugar right before guests arrive so you get that fresh-baked, bakery-style reveal.

Make Ahead and Storage

Storing Leftovers

Leftover Peach Galette with Puff Pastry can be stored, loosely covered, at room temperature for up to 1 day. For longer storage, transfer slices to an airtight container in the refrigerator for up to 3 days—just know the pastry is crispiest on day one!

Freezing

If you’d like to freeze it, let the galette cool completely, then wrap slices individually in plastic wrap and foil. They’ll keep in the freezer for up to 1 month—perfect for when you crave summer flavor on a whim. Thaw in the fridge or at room temp before reheating.

Reheating

To re-crisp the pastry and warm the peaches, reheat slices in a 350°F oven for about 8–10 minutes. Skip the microwave, which can leave the pastry soggy; a little patience here is truly worth it for those shattering, flaky layers!

FAQs

Final Thoughts

This Peach Galette with Puff Pastry is the ultimate summer dessert—easy yet show-stopping, and guaranteed to bring a smile to anyone who tastes it. I hope you make it and share a slice (or two!) with someone you love. Happy baking!

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