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Puff Pastry Peach Galette

Puff pastry peach galette cut into pieces with one slice topped with the whipped cream

4.9 from 19 reviews

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

Ingredients

Scale

For the galette:

  • 2 limes
  • 1/4 cup + 1 teaspoon (60 g) granulated sugar
  • 2 large firm peaches
  • 2 large sprigs of rosemary
  • 1/2 teaspoon rosemary leaves
  • 7 oz. (200 g) puff pastry
  • 2 teaspoons (10 g) unsalted butter
  • 1 egg
  • 1/4 teaspoon cornflour

For the lime whipped cream:

  • 2/3 cup (155 g) whipping cream
  • 1 teaspoon granulated sugar
  • 1 teaspoon lime zest

Instructions

  1. Preheat the oven to 350 F/180 C. 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 1/5 inches/1/2 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.

  2. Drain peaches with a colander over a small saucepan, and discard the rosemary and lime peel. You should get about 60 ml of peach syrup. Set aside and keep for later.

  3. Roll out the puff pastry under 1/5 inches/1/2 cm think into a 10 inches/26 cm-wide circle, then place on a baking sheet lined with parchment paper. Arrange strained peaches in the middle of the puff pastry. Place them haphazardly or going around the circle like for an apple pie. Leave a clear 2 inches/5 cm border all around the edge. Then fold this 5 cm rim up and over the fruit, slightly covering them. Place small butter cubes over peaches. Brush folds of the puff pastry all over with the beaten egg. Sprinkle folds of the pastry with 1 tablespoon of sugar and bake for 20 minutes. Watch out for the golden edges of the pastry and bubbling of the filling.

  4. While the galette is baking, whisk cornflour into the reserved peach syrup. 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. Sprinkle the rosemary leaves on top and bake for the other 15 minutes until the pastry is golden and the filling bubbling.

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

  6. Take the galette out of the oven, let it cool slightly. Serve the galette with the lime-infused whipped cream on top.

Notes

  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.

Nutrition

Keywords: peach galette, puff pastry peach galette, easy peach galette, puff pastry galette

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