I’ve hesitated for weeks to post this for two reasons. One, because I did not make the puff pastry from scratch. Two, there are so many perfect precisely uber-styled galettes out there on the internet, I just thought maybe mine was a little too “rugged”. And then I saw Jaques Pepin in a recent video he shared on how to make a quick pear and puff pastry dessert, where he noted that puff pastry is “a lot of trouble to make”, so he just buys it frozen and I thought: if it’s good enough for Jaques, it’s good enough for me! I’ve used store-bought frozen gluten-free puff pastry and regular puff pastry and both have worked quite well. And in the case of the peach galette you see here, they were very ripe, therefore difficult to slice thin or lay in the traditional layered circular pattern, it was late and we were hungry for dessert, so once the dough thawed for about 30 minutes I threw this together, and rugged or not, it was delicious. I actually quite like the fuss-free look of it! While this one was my first, I’ve made many since, including versions with apples, berries, and savory ingredients as well. I’m late to the party but I guess you could say I’m hooked on galettes! Stay tuned for more.
Rugged Peach Galette
- large mixing bowl
- sheet pan
- Pastry brush
- 2 frozen pastry dough sheets
- 3-4 ripe peaches cut into 1./2"-3/4" wedges
- 1 1/2 tbsp turbino/cane sugar, divided refined white sugar is fine too
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 2 tbsp melted butter, cooled, divided add pinch of salt if using unsalted butter
- Remove dough from freezer, take out of box and leave to sit about 30-40 minutes until thawed.
- Preheat oven to 375 degrees F.
- Line a sheet pan with parchment.
- Meanwhile, rinse, remove pits and stems, and cut peaches into 1/2"-3/4" wedges.
- In a large mixing bowl, gently toss the peaches with the the vanilla, 1 tablespoon of the sugar, 1 tablespoon of the melted butter, and ground cinnamon. Set aside.
- Wash and dry hands well.
- Gently remove one puff pastry sheet from the wrapper and lay on parchment lined sheet pan. Take the second sheet out and lay on top of the first, turning it one quarter, so you get a 6 pointed star shape.
- Arrange the peaches however you like in the center, and then begin with one of the bottom corners, pulling and folding the dough up over the edges of the peaches at an angle, going around all the peaches to create something of a circle. (See main photo).
- Brush the edges of the dough with remaining tablespoon of butter and sprinkle with remaining tablespoon of sugar.
- Place in center rack of oven for 35-45 minutes, until the edges are golden brown and the bottom of the dough is cooked through. (If the top is getting brown but underside not done, move to lower rack and loosely place a piece of foil on top and cook a few minutes more.)
- Let cool for 10 minutes and serve with vanilla ice cream, whipped cream, or whatever else your heart desires.