When summer comes around, I start looking for quick and easy desserts to make. One of my favorite things to put together is a fruit galette. It’s a rustic looking tart made with a pie crust or piece of puff pastry that is rolled out onto a baking sheet, topped with fresh fruit, and baked. The sides of the pie crust are folded up slightly around the fruit, giving the tart its signature rustic appearance (rustic as opposed to the fluted crusts found with tarts baked in a regular tart pan). My favorite thing about this type of tart is that you can use just about any kind of fruit in it – berries, apples, plums, nectarines, pears, grapes, etc. I just use whatever is ripe and/or in season. It is so versatile, that there is no need to rely on frozen fruit as an alternative to fresh. This one happens to be made with fresh peaches (white and yellow-skinned).
I rarely need to use an actual “recipe” for a tart like this one, since there are really only two main ingredients: fruit and a pie crust/puff pastry sheet. Once the tart has been assembled, all you really need to do is put it in the oven and bake until it is golden brown. You can use a homemade pie crust, a storebought pie crust or a sheet of puff pastry. Puff pastry is definitely the most convenient and it keeps for a very long time in the freezer, so I fall back on it a lot for a quick dessert like this one.
The only real caveat is that this type of dessert is definitely best served shortly after it is made. It is delicious when served warm with some vanilla ice cream, and is still good at room temperature up to a few hours later. Beyond that point, the tart will still taste good, but it will lose some of its crispness. Fortunately, there is little prep work to be done to make this galette, so you don’t really need to worry about needing time to make it in advance. That said, you can certainly chop up your fruit and store it in a bowl, in the fridge, until you’re ready to bake.
Easy Peach Galette
1 large sheet of puff pastry, defrosted
3-4 medium-sized peaches
1/4 cup sugar
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Roll out puff pastry briefly, just until it is about 1/8-inch thick. Transfer to parchment paper.
Cut peaches in half, remove pits and cut into 1/3 to 1/2-inch thick slices. No need to remove the skins from the fruit. Pile cut peaches into the center of the puff pastry and fold about 1-inch of the puff pastry sides over the edges of the peaches. Sprinkle the peaches and the exposed “crust” evenly with sugar.
Bake for about 25 minutes, or until galette is golden brown.
white and yellow peaches 2-3 peaches