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Puff Pastry Peach Galette

Puff pastry peach galette with a scoop of ice cream on a plate.
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This puff pastry peach galette, inspired by Yotam Ottolenghi, is made with flaky, buttery puff pastry, juicy peaches, a hint of lime, and a touch of rosemary. It is an easy, rustic summer dessert that serves 6.

Ingredients

Scale

For the galette:

  • 2 limes
  • 1/4 cup + 1 teaspoon (60 g) granulated sugar
  • 2 large 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 (optional):

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

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. Preheat the oven to 350°F (180°C). Prepare a rimmed baking sheet lined with parchment paper.
  2. To toss the peaches, in a large bowl, mix lime juice from two limes, granulated sugar, 7 long strips of lime zest, and rosemary sprigs. Add the stoned peaches, cut into 1/2 cm-thick slices (about 10.5 oz. or 300 g net weight).
  3. Soak peaches in the lime and rosemary-infused syrup at room temperature for 40 minutes to 2 hours. 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 it aside for later.
  4. Roll out the puff pastry to a thickness of 1/5 inch (1/2 cm) 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 go around the circle like for an apple pie. Leave a clear 2-inch border all around the edge.
  5. Then fold these 5 cm edges of the dough over the peach slices, slightly covering the fruit. Place small cubes of butter over the fresh fruit. Brush the folds of the puff pastry all over with the beaten egg. 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.
  6. While the galette is baking, whisk cornflour into the reserved peach syrup. Pour it into a small saucepan and heat over medium-high heat for 2 minutes until it thickens (the consistency should resemble honey).
  7. Then pour this preparation over half-baked peaches. Sprinkle the rosemary leaves over the peaches. Bake the galette for the remaining 15 minutes, until the pastry is golden brown and the filling is bubbling. 
  8. To make the lime whipped cream, whisk whipping cream with sugar and lime zest, and refrigerate till serving. Take the galette out of the oven and let it cool slightly. Serve it with lime-infused whipped cream on top.

Notes

  1. Pat the strained peaches with a paper towel to remove excess syrup. This keeps the puff pastry crisp and prevents sogginess.
  2. Leave some space around the peaches so you can easily fold the pastry edges over the fruit.
  3. Enjoy each slice on its own, or add a dollop of plain or lime-infused whipped cream, or a scoop of vanilla ice cream.
  4. Make-ahead option: You can make this peach galette a day in advance. It tastes just as delicious the next day.

Nutrition

Find it online: https://www.bakinglikeachef.com/peach-galette-yotam-ottolenghi/