Some peaches made their was into the kitchen yesterday and I was thinking what would be a wonderful way to celebrate the first peaches of the year. Peach cobbler, peach jam, or maybe peach ice cream. All of those sounded wonderful but not as wonderful as peach galette sounded. Sometimes its nice to shake things up a little. Peach galette is a French flat pie that is arranged in an artistic manner. It is not only delicious but also visually pleasing. It nearly had time to cool before everyone started to take a slice. I did add a little brown sugar to give it more of a smooth sweet flavor.
- 5 Large Peaches
- 1/2 Cup Sugar
- 2 Teaspoon Cinnamon
- 2 Tablespoon Corn Starch
- 2 Tablespoon Brown Sugar
- Ready Made Pie Pastry
- 3 Tablespoon Sugar
- 1 Egg
Preheat oven to the temperature specified on the puff pastry package.
In a small bowl mix together sugar, cinnamon, and Brown sugar until well combined and set aside.
Mix egg and sugar in a small bowl and set side.
In a large bowl mix peach slices and scorn starch together until peaches are full coated in corn starch. This will help to keep the peaches from making the pastry soggy while cooking.
Roll out pastry dough on to a baking sheet lined with parchment paper. Measure 2 inches from the corner and lightly make the outline of a rectangle inside the middle of the pastry. Basically you will need two inches of pastry on the outside to roll over the outside edges of the peaches.
Layer the peaches slices inside the rectangle you made making sure they are slight touching and leaning on each other.
Sprinkle sugar and spice mixture on top of peaches and fold the edges on top of the outside edges of the peaches.
Lightly brush egg wash (egg and sugar mixture) on the rim of the pastry.
Bake in the oven using the time and temperature on the puff pastry package. Allow to cool for 20 minutes before serving