I never ate fresh peaches till I came to live in America. When we lived in the Philippines,we could only buy the canned peaches in syrup– this was still a luxury imported ingredient and something we only enjoyed during parties.
Today, I enjoy fresh peaches in the summer here in the USA. The other day, I drove past a sign that said “Peach Festival” here in our suburban New Jersey town. I knew that meant fresh peaches were being sold from the farm stands, as well as peach pies, jams, and other peach treats. So that inspired me to make this Peach Galette.
As soon as I got home I got busy with the bowlful of fresh peaches in my kitchen. This was my first ever attempt at baking a galette. It was so easy. I have to give thanks to the guidance of my friend Jenni Field of the site Pastry Chef Online. Jenni shared a recipe and gave me baking tips. I trust Jenni when it comes to baking or cooking. If you haven’t met her yet, please go to her site which has lots of recipes and cooking ideas.
In the short time it took me to bake this galette, I found interesting peach information on the internet. The origin of peaches goes back to China as early as the 10th century BC. Early writings showed this fruit was favored by royalty. Later the peach was brought to Persia and Greece by merchants. The peach was brought to America by Spanish explorers in the 16th century. And later it was brought to England and France in the 17th century where royalty considered it “an expensive treat”.
The oven timer buzzed and my galette was done. The whole pastry looked gorgeous. I used a store bought puff pastry, a suggestion by Jenni Field. In earlier days (before I had children) I knew how to make puff pastry from scratch and I still do — having learned it at a cooking school. But it is an intense baking procedure, so I will only post how to make pastry puff from scratch if I get numerous requests for it.
This procedure was easier. I thawed the pastry and I laid it out on the baking sheet. I placed the peach slices on top then fluted the sides in a circular shape. It only took under half an hour to bake the entire galette. The peaches I used had a bright orange-reddish outer skin which I peeled. Inside, the slices yielded were soft, silky and bright yellow.
Once the galette was out of the oven, the buttery aroma of the pastry was so inviting. It felt crisp and delicate. The peaches had a shiny film over it which tasted sweet and syrupy. I sliced a piece and some of the pastry crumbles fell on the side. The peach syrup trickled down from the fork to my fingers and though it felt slightly warm and sticky, I knew it was going to feel like I was eating an “expensive treat” fit for royalty.
Easy Baked Peach Galette
- 1 whole sheet puff pastry store bought
- 4 to 5 whole fresh ripe peaches peeled, seeded, sliced
- 1/3 cup + 2 Tablespoons granulated sugar divided use 1/3 cup for peach filling; the rest to sprinkle on puff pastry
- 2 Tablespoons cornstarch
- 1/2 teaspoon sea salt
- 1 teaspoon lemon juice
- 1/4 cup softened unsalted butter
- vanilla ice cream for serving
- Thaw the puff pastry and lay it out flat on a baking sheet lined with parchment paper. Set aside.
- Peel and slice the peaches. Discard the pits. Place the slices in a medium sized bowl. Add the sugar, cornstarch, salt and lemon juice.
- To the center of the puff pastry, pour the sliced peaches. Include whatever liquids have formed with the sliced peaches. Dot the butter on top of the peach slices.
- Using both hands, gather the puff pastry. Shape and flute the sides all around the peach slices. Leave the center part with the fruit open and uncovered. The pastry sides should look like it was a flower about to bloom. (Note: work on this with the puff pastry already on the baking sheet so you don't have to move it).
- Sprinkle granulated sugar around the puff pastry.
- Bake at a preheated oven of 400 F for 25 to 28 minutes till pastry is golden brown on sides and peach mixture is bubbly.
- Serve warm or cold. Best if served with a scoop of vanilla ice cream.
- Cook’s Comments: If puff pastry is not available, substitute with a single-layer pie crust (homemade or store-bought). Follow directions for fruit and bake at the same amount of time.
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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
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