Recipe

Peach galette

Thin, crisp pastry topped with succulent fresh peaches and apricot jam makes for a delectable dessert.

Feb 28, 2011 1:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Peach galette
  • 2 peaches
  • 6 (sheets) fillo pastry
  • 60 gram butter, melted
  • 3 teaspoon caster sugar
  • 1 tablespoon apricot jam, warmed, sieved

Method

Peach galette
  • 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.

Notes

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.

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