Peach Galette With Puff Pastry

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Peach Galette With Puff Pastry is lovely to make in the fall and summer months when stone fruit is at its ripest. This easy peach galette puff pastry is refreshing on a hot day and tastes wonderfully with a hot cup of coffee. This puff pastry peach galette makes a lovely breakfast and dessert option. Pair this peach tart with puff pastry with my delicious Lavender Coffee recipe or my Honey Peach Pie Homemade this Blackberry Crumble Pie recipe is sinfully delicious. Peaches and Cream Ice Cream is a lovely summer treat.

All you’ll need for this easy stone fruit galette dessert puff pastry galette is fresh fruit, honey, lemon juice, and puff pastry. This is literally the easiest way to make an uncomplicated pastry dessert.

What you'll need for peach tarts puff pastry galette

• Fresh Peaches ( peach slices )
• Nectarines
• Blackberries
• Blueberries
• Storebought Thawed Puff Pastry
• Coconut sugar or brown sugar
• Eggwash or melted butter
• Honey
• Mint Sprigs for garnish
• Baking Sheet
• Parchment Paper

You can use frozen fruit as well but try to use fresh if possible. Frozen fruit has a high water content in it and could make the Galette watery, which we don’t want.

Step 1: Preheat oven to 425 degrees and make sure your frozen puff pastry dough is completely thawed.

Step 2: Roll out the thawed puff pastry dough on a floured surface using a rolling pin and additional flour to flatten out the dough.

Step 3: In a medium mixing bowl, combine the white and yellow peaches, blueberries, blackberries, lemon juice, honey, coconut sugar, flour, and pumpkin spice.

Step 4: Pile the fruit filling onto the prepared dough, making sure to keep the fruit in the middle of the dough. Make sure and leave a 2-inch border around the edge.

Step 5: Fold the rim of the dough up over the outer rim of the filling, overlapping the dough into triangles as you go.

Step 6: Brush the crust with the melted butter and sprinkle with additional pumpkin spice.

Step 7: Bake the Galette on a parchment-lined, baking sheet for 30-35 minutes at 425 degrees until the crust is a nice golden brown with flaky pastry crust.

Step 8: Let the Galette cool for 10-minutes and serve warm with ice cream, if desired.

How Do You Make a Galette Not Soggy?

• Don’t over-thaw your puff pastry, as that will also cause it to be watery. While your puff pastry is thawing, prep your fruit. Thinly slice your peaches, and mix them in with the blueberries and blackberries. Thinly slicing the fruit will make this stone fruit galette taste even more delicious.

• Add in some fresh lemon juice to keep everything from browning. Next, add in some flour. The flour acts as a thickener and keeps your fruit from spilling out of your puff pastry while the pastry is baking.

Do you bake puff pastries before filling?

• No. For the Peach Galette, you bake the fruit and puff pastry together.

Can you make Galette the night before?

• You can, but it may be soggy. It's best to do it when you're ready to eat it!

How to Serve Peach Galette?

• I like to serve peach galette with vanilla ice cream or homemade whip cream.

• For the sweetener, I used honey and some coconut sugar. Traditional Galettes made with white sugar.

The less sweetener added to a galette, the better. The sweetener from the fruits will naturally sweeten the stone fruit galette.

• I found the honey to be a wonderful swap. The oven needs to be preheated for at least 10 minutes. The hotter the oven the better the Galette will turn out.

This rustic peach galette is perfect dessert for August!

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About Genevieve

Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. My goal with this site is to let you know you are not alone. You can cook anything you put your mind to, and as my Italian Grandmother used to say, "Mind Over Matter" and "A good meal with a good friend, can cure almost anything!" Please don't hesitate to reach out. You can contact me at my About Me page or find me jaunting around on Instagram. Cheers!