I made this simple peach galette for my sister and brother-in-law while they were here for a visit. Well actually, I made it for my sister and me, because my brother-in-law doesn't like cooked fruit. What?? How can that be??? He's still a wonderful guy despite his cooked fruit aversion:)
Anyway, I had this large bag of ripe peaches just dying to be made into something delicious. I had seen this recipe for peach galette from Amiee on her blog underthehighchair and decided to make it for dessert. It was very simple and only took a few minutes to put together...or should have if I hadn't been talking and had read the directions that clearly stated to melt brown sugar with butter...Oops, used regular sugar and made a burnt caramel mess that had to be soaked from the bottom of the pan! Anyway after discarding first attempt, I made a very lovely galette. So when I saw the in the bag round up for this month was any fruit, I knew I had it in the bag..ooh sorry that was really bad:)
Rustic Peach Galette
½ lb Puff Pastry
7 ripe peaches
¼ cup butter
2/3 cup brown sugar
½ teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon lemon juice
1 egg, beaten
Roll out puff pastry in to about a 14 inch round. Refrigerate until chilled.
Half peaches and slice in to ½ inch wide wedges. In a heavy sauce pan on medium heat, melt butter and add sugar. Let sugar dissolve and bubble for a minute or so, then add peaches and stir to coat with butter mixture. Cook gently for a few minutes until the peaches soften slightly and release some juice.
Combine cornstarch, cinnamon and lemon juice together and add to peach mixture. Stir gently as the cornstarch thickens and coats the peaches. Simmer for a few minutes, then remove from heat and allow to cool.
Preheat oven to 375F
Remove puff from fridge and arrange peach filling in the middle, leaving a good 2 inches around the edge. Fold up sides of puff party into the peaches, overlapping slightly until peaches are enclosed within a circle of puff. Brush pastry with beaten egg and sprinkle with sugar.
Bake until pastry is golden, about 25 minutes.
*my peaches were really large so I used 5 and still had a little leftover.