Easy Summer Apple Peach Galette [with Puff Pastry]
Prepare for a taste of summer delight with this Easy Summer Apple Peach Galette recipe! Overflowing with the goodness of fresh peaches and apples, encased in a scrumptious puff pastry that's both cozy and comforting, this charming open-pie dessert is a wonderful ode to the season. Gluten-free + Vegan Option.
Servings: 8 servings
Calories: 413kcal
Ingredients
CRUST:
- 1 (14 oz.) package premium puff pastry sheets (You may use two packages for a thicker/fuller crust; See Post for Homemade Crust details!)
- 1 egg wash (That's 1 egg + 1 tablespoon milk)
- 2 Tbsps organic brown sugar
- 1 teaspoon ground cinnamon
FILLING:
- 2 organic Gala apples, sliced thin (See Post for best types of Apples to use)
- 3 medium peaches, sliced thin (If using canned peaches, 2 (15oz.) cans drained, rinsed, + patted dry will do!)
- ½ cup organic brown sugar
- 1 tablespoon organic flour or arrowroot
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into pieces
- 1 teaspoon freshly-squeezed lemon juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a medium 10-inch non-stick skillet with butter or oil.
TO MAKE THE FILLING:
- In a large bowl, add the sliced apples + peaches and toss together with the lemon juice, brown sugar, flour or arrowroot, cinnamon, nutmeg, allspice, salt, and vanilla, mixing until combined and peaches + apples are fully coated.
ASSEMBLY:
- Remove pastry sheets from packaging and roll out in the greased skillet, stretching it a bit all around so that you can fold upward. Spoon the peaches + apple filling (omitting the juices) into the center of the puff pastry and spread evenly. Then, tuck in the pieces of butter in between the peaches + apples. Using your hands, gently fold the excess dough upwards all around until they overlap and the galette becomes a nice circular shape in the skillet. NOTE: You can use 2 packages of puff pastry for a thicker/fuller crust if desired. You may only need 1 ½ of the pastry sheets if you do.
- Lightly brush the tops + edges puff pastry crust with egg wash to create a nice seal, gently pressing the overlapped edges down so that it's "closed".
BAKE THE GALETTE:
- Bake galette for 30-35 minutes or until the crust is golden brown + become puffy and the filling in the center is bubbling.
- Once done, remove from the oven and allow it to cool slightly for 10-15 minutes before slicing and serving with your favorite ice cream or whipped cream.
- Bon Appetit!
Notes
- STORAGE: Store any leftovers in a tightly covered container or glass dish (sliced) covered and refrigerated for 3-4 days. To reheat, simply add leftover peach cobbler to a preheated oven of 375 degrees until warmed through.
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
- VEGAN OPTION: To make this galette entirely vegan and dairy-free, simply ensure that the puff pastry brand used is vegan-friendly, sub the butter with vegan butter, and melted vegan butter (w/ 1 tablespoon of maple syrup mixed together) in place of the egg wash.
Nutrition
Calories: 413kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 165mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 32IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 2mg