MEGAN LEARNS TO COOK: THE PERFECT PEACH GALETTE

She’s in her baking era!

On the last Megan Learns to Cook, I made a delicious citrus cake. This week, we are baking a suggestion by Stephanie, who helps run the blog: A Fruit Galette! A term used in French cuisine to describe a flat round or free-form base (generally pastry) with sweet or savory filling in the middle. I decided to take the sweeter route and use a fruit that it’s season right now. I landed on peaches because they remind me of summertime. It was very simple to make (even for a novice like myself) and absolutely delicious!

what you will need

• 3-4 Peaches

• 1/4 cup of granulated sugar

• 1/2 of a lemon (juice only)

• 1/2 tsp of pure vanilla extract

• 1/4 tsp of cinnamon

• 1 Tbsp of all-purpose flour

• Egg wash (egg + 1 tsp of heavy cream, milk, or water)

• 1 sheet of puff pastry

Let’s Prep

Ultimately, I decided to buy a pre-made puff pastry sheet. I know; it’s probably even better homemade, but after looking into it, I think my baking life will be much easier once I finally get a food processor. So store-bought it was!

Bring your puff pastry out of the freezer and set it on parchment paper. Sprinkle a little flour on the parchment so it’s ready when you roll out your sheet of puff pastry. Go ahead and preheat your oven to 375°F, bring out your baking sheet, add parchment paper, and set aside.

Make The Filling

First, slice your peaches and set them in a medium-sized bowl. Add sugar, cinnamon, flour, lemon juice, and pure vanilla extract. Gently toss the peaches until they’re fully coated. Congrats, you just made your filling!

Prepare The pastry

Roll out your puff pastry sheet onto your lightly floured parchment paper. Begin to add your filling to the center, and then gently fold the puff pastry around the edges. It doesn’t have to look super pretty, but you can always trim it to start with a rounder shape. Make your egg wash, then carefully brush it onto the puff pastry. Sprinkle some sugar on the puff pastry. Now you are ready to carefully transfer your pastry to the baking sheet.

Place it in the oven for 40-45 minutes or until the crust is golden brown and the peach juices begin to bubble. Leave it to cool on a baking rack for at least 15 minutes and let the filling settle. Then you are ready to enjoy! I suggest serving it with some vanilla ice cream.

It’s so easy to make and so delicious! I think the next step for me would be homemade crust.