Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced. Line oven tray with baking paper.
2.Halve peaches, discard seeds; slice peach halves thinly.
3.Place two pastry sheets on clean board; brush lightly with a third of the butter. Top with two more pastry sheets; brush lightly with half of the remaining butter. Repeat layering with remaining pastry and butter.
4.Fold pastry in half to form a square; cut 22cm-diameter circle from pastry square. Arrange peach slices on pastry circle; sprinkle with sugar.
5.Bake about 20 minutes or until galette browns. Serve warm galette brushed with jam.
Cover the pastry with greaseproof paper then a damp towel when you are working with it, to prevent it drying out. Nectarines, apricots, apples, plums and pears are all suitable fruits to use in place of the peaches.
Note
