Puff Pastry Peach Galette

Here is a recipe for a rustic but impressive dessert - puff pastry peach galette - that combines a buttery puff pastry, sweet peaches, the tangy note of lime, and a delightful flavor of rosemary. It is a must-make dessert during the summer months!

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It has been about two to three years since I discovered this peach galette recipe by "surfing" through the Instagram page of Valérie, who runs a beautiful food blog in French. 

Looking for a sweet dessert to finish a BBQ or dinner party? This rustic peach galette is your answer!

It is one of the best go-to treats during the busy entertaining summer months. It is not so fancy, but impressive and lovely!

And you cannot go wrong with this easy peach galette recipe! You can whip up a batch of the galette on a whim and serve it right from the oven. Both kids and adults adore it.

Yes, you need to make this galette! It is a delight, a feast in the mouth! But, of course, I am not even talking about the joy of the brain's pleasure center. 

There is only one phrase to describe the galette: it is pure deliciousness!

A secret ingredient of puff pastry peach galette

If you look at the ingredients list, you will notice fresh rosemary mostly used for savory dishes.

Still, you need to try this galette to understand how peaches and rosemary harmonize in the dessert.

This is an intriguing combination of the herb with summer fruit, but this match is heavenly delicious.

What is galette?

Galette is a rustic free form pie/tart folded around the edges and filled with fresh summer fruits.

It is a stress-free, easy dessert that does not require a pie/tart tin. Naturally folded edges of the crust bring a charm to the galette.

So, if you crave a fruit pie/tart but do not want to be stress out, the galette is a perfect option for you.

Galette crust variations

Use a store-bought puff pastry to make this peach galette and save time!

You can surely go for your own crust - homemade puff pastry if you are up to it.

Do not look any further if you look for a buttery and flaky pastry crust, which is perfect for both sweet and savory galettes.

Next time, try this All-Purpose Galette Dough from Fine Cooking or Galette Dough from Food & Wine.

Three-ingredient homemade pie crust recipe (water, butter, flour) and the most comprehensive guide to making a Flaky All-butter Galette Crust offers Cynthia from Chic Eats.

Try another delicious flaky crust, Buttery Galette Crust, by adding egg yolk to the dough from Foolproof Living.

Or follow a recipe from Kitchn and add ground white cornmeal to the galette dough.

Why you should try this recipe

1. Making the galette is a breeze thanks to store-bought puff pastry.
2. The use of other seasonal stone fruits such as nectarines, apricots gives you room for improvisation and creativity.
3. Sweet peaches are tossed in the lime and rosemary-infused syrup that let the flavors intensify and perfume peaches.
4. Brushing with egg wash and a sprinkle of caster sugar on the folds, complete the look and add crunch with golden color to the galette.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results. 

Limes: use untreated organic limes to make the galette. To make the zest, use a special zester grater. Replace lime juice with lemon juice if desired.

Sugar: the recipe calls for regular granulated white sugar. Replace it with brown sugar or turbinado sugar if preferred.

Peaches: use under-ripe fresh peaches (not ripe peaches) that will soften during baking.

You do not need to peel the peaches. Instead, replace them with nectarines that work equally well.

Rosemary: you will need two large sprigs and ½ teaspoon of rosemary leaves. This ingredient is the star of the galette!

Puff pastry: use a store-bought butter-based puff pastry.

Butter: the recipe calls for cold unsalted butter - no need to soften it.

Whipping cream: to make the firm whipped cream use cold whipping cream.

Large whole egg, cornflour.

How to make puff pastry peach galette

Preheat the oven to 350 degrees F/180 degrees C. Prepare a rimmed baking sheet lined with a sheet of parchment paper.

To toss peaches, in a large bowl, mix lime juice made out of two limes, granulated sugar, 7 long strips made by peeling the lime skin, and rosemary sprigs.

Add peaches, stoned, and cut into ½ cm-thick slices (about 10.5 oz. (300 g) net weight).

Soak peaches in the lime and rosemary-infused syrup at room temperature for 40 minutes to 2 hours (photo 1).

Drain peaches with a colander over a small bowl, and discard the rosemary and lime peel.

You should get about 2 fl. oz. (60 ml) of peach syrup. Set aside and keep it for later.

Roll out the puff pastry under ⅕ inches/1/2 cm think into a ten-inch/26 cm-wide circle using a rolling pin. Then place on a prepared baking sheet with parchment.

Arrange strained peach wedges in a single layer on the bottom of the crust.

Place them haphazardly or going around the circle like for an apple pie (photo 2).

Leave a clear 2-inch border all around the edge. Then fold these 5 cm edges of the dough over peach slices, slightly covering the fruit.

Place small butter cubes over fresh fruit. Brush folds of the puff pastry all over with the beaten egg (photo 3).

Sprinkle sugar over the folds of the pastry and bake for 20 minutes.

Watch out for the golden edge of the crust and the bubbling of the peach filling.

While the galette is baking, whisk cornflour into the reserved peach syrup.

Pour it in a small saucepan and heat over medium-high heat for 2 minutes until it thickens (the consistency has to look like honey).

Then pour this preparation over half-baked peaches. Finally, sprinkle the rosemary leaves on top of the peaches.

Bake the galette for the other 15 minutes until the pastry is golden brown and the filling bubbling (photo 4).

To make the lime whipped cream, whisk whipping cream with sugar and lime zest, refrigerate till serving (photo 5).

Take the galette out of the oven, let it cool slightly. Then, serve it with the lime-infused whipped cream on top (photo 6).

Expert tips

1. Dry the strained peaches on a paper towel. It will prevent the puff pastry from undercooking because of the excess peach syrup.
2. Leave a border around peaches to easily wrap the edges around the fruit.

Frequently asked questions

Love summer desserts? Try these next!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.

The recipe was adapted from https://www.cestmafournee.com/. It was originally published on August 05, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.