Ingredients

The following ingredients have 6 Servings
  • 4 large ripe peaches (or nectarines)
  • 1 sheet of pre-rolled light puff pastry (375g)
  • 2 tbsp cornflour
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 egg (beaten (for egg wash))
  • 2 tbsp Demerara sugar
  • 1 large knob of salted butter or low fat spread

Instruction

  • Preheat the oven to 200°C.
  • Wash and stone the peaches, cutting each into 8 slices.
  • Place the nectarines into a mixing bowl along with the cornflour, caster sugar and vanilla extract, mixing well.
  • Grease a baking tray and unroll the puff pastry onto it.
  • Pile the nectarines into the middle (in a rectangle) leaving about a 6cm border of pastry all the way round.
  • Fold the sides of the pastry up towards the middle (working your way round in sequence).
  • Brush the pastry with egg wash and sprinkle on the Demerara sugar.
  • Bake on the middle shelf of oven for 30 mins or until pastry is golden brown and baked through. (Turning towards the end is a good idea for an even bake).
  • Once the Peach Galette is ready, remove from oven and place on a serving dish.
  • Place a knob of butter on the end of a fork and rub over the exposed peach slices to form a glossy finish.
  • Serve warm slices with ice cream.