Puff Pastry Peach Galette Food

PUFF PASTRY PEACH GALETTE

Steps:

• Thaw the frozen puff pastry on the kitchen counter for 30 minutes. Then preheat oven to 350 F / 180 C.
• In the meanwhile, make the peach filling. Clean the peaches and cut them in small thin slices about 1/4 inch thick. Place them in medium bowl and sprinkle with sugar, almond flour and ground cinnamon over them. Gently toss them with your hands and try to coat all peaches with the mixture.
• On a large sheet of parchment paper, sprinkle 1 tbsp of flour and place the dough on the floured parchment paper. If you are using rolled out puff pastry sheets style Pepperidge Farms, simply unroll and place those two sheets on each other, so the corners creates shape of the star. This way you will be able to achieve round shape. Roll gently with rolling pin over it, to connect it. If you are using two small squared shaped puff pastry dough style Tenderflake, place them on each other and roll out round shape about 1/8 inch thick.
• Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, continue until you reach the centre of the galette.
• Fold the outer edges of the pastry over the peaches. Tuck extra dough inside edges if it's overlapping more than 1 inch or on the other side, try to gently pull on the dough, if the edge is not thick enough. The shape doesn't need to be perfect. Brush the pastry edges with 1 beaten egg. Optional: sprinkle lightly the edges with granulated sugar.
• Bake in preheated oven 350 F / 180 C for 35 - 40 minutes or until the crust is golden.Let the galette cool on the baking sheet. Cut into 8 slices, best cut with pizza cutter and serve with scoop of ice cream (optional).

PEACH AND ALMOND GALETTE

Steps:

• Remove stone and slice peaches into thin, fan-out wedges - about 8-10 slices of each peach half. Keep aside.
• On a board dusted with all-purpose flour, spread 1 puff pastry sheet and roll in gently to even the edges. Slice it into 4 squares. While working on first pastry sheet, keep second in refrigerator.
• In a small bowl, mix almond meal, egg yolks, sugar and lemon zest. stir together to make a paste. if it is very think in texture, add 1/2 more egg yolk. Mark the inner of pastry square with a small bowl or cookie cutter and spread 1/8 of almond-egg filling in the center.about a tbsp.
• Top peach slices on almond layer, fanning out to cover the marked center.
• Lifting from one edge, fold the edges of pastry around the peach slices to make a free-form closed shape.
• Dot the top of galette with diced cold butter and sprinkle 1 tsp sugar on each of four galettes. Place on baking sheet and keep these 4 in refrigerator and take remaining pastry sheet out to make the remaining four galettes.
• Repeat step 2-6 to make all galettes. Let set in refrigerator for 20-25 minutes. Meanwhile, pre-heat the oven to 450 F.
• Bake all galettes in preheated oven for 15-17 minutes or until crust is flaky and brown on edges and filling is fragrant. Transfer to a cooling rack to cool slightly or bottoms will get soggy with steam. Serve warm with scoop of vanilla ice-cream and enjoy!!

PEACH GALETTE

Steps:

• To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
• Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
• When the dough is well chilled, preheat the oven to 375°F.
• Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
• Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
• Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
• Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

APPLE GALETTE WITH PUFF PASTRY

Steps:

• Preheat oven to 400°F.
• Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
• Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
• Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
• Combine sugar and spices. Pour over the apples and toss to coat.
• You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
• Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
• Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
• Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
• Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
• While the galette still hot, brush with apricot & calvados mixture.
• Serve warm with a small scoop of vanilla ice cream.

CHERRY AND PEACH GALETTE

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees F. Butter a baking sheet with 1 tablespoon butter. Unfold 1 sheet puff pastry on a floured surface. Beat the egg with 1 tablespoon water and brush over the dough. Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out into a 14-inch square. Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes. (Refrigerate the leftover egg wash for brushing the galette.)
• Combine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl; transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling. Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss.
• Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round. Spoon the cherry mixture in the center, leaving a 2-inch border. Cut the remaining 1 tablespoon butter into small pieces and scatter on top. Fold in the pastry edges over the filling, pleating as needed.
• Bake the galette until puffed and golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture. Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries). Transfer to a rack and let cool at least 10 minutes so the filling sets.

PEACH PUFF PASTRY TART WITH ALMONDS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
• Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
• Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
• Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.

FRUITY MORNING GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
• Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
• Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
• Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.