Peach Galette with Cinnamon Butter
This quick and easy rustic peach galette bakes up in no time! Enjoy fresh juicy peaches, spiced cinnamon butter and flaky golden pastry.
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Ingredients
For the pastry:
- 1 sheet (320g) Ready-made Shortcrust Pastry I used Jus-Rol
For the peach filling:
- 3 Peaches thinly sliced
- 30 grams Unsalted butter melted
- 1 teaspoon Cinnamon
- 2 tablespoons Golden caster sugar
- 1 tablespoon Cornflour
For the golden crunchy edges:
- 1 Egg
- 1 tablespoon Milk
- 1 tablespoon Granulated or demerara sugar for sprinkling
- 1 teaspoon Cinnamon
Instructions
Prepare the filling:
- In a large bowl, gently toss the sliced peaches with the melted butter, cinnamon, golden caster sugar and cornflour, until evenly coated.3 Peaches, 30 grams Unsalted butter, 1 teaspoon Cinnamon, 2 tablespoons Golden caster sugar, 1 tablespoon Cornflour
Roll out the pastry:
- Unroll your shortcrust pastry onto a large lined baking tray. Trim the corners to make a rough oval shape.1 sheet (320g) Ready-made Shortcrust Pastry
Assemble the galette:
- Spoon the peach mixture into the centre of the pastry, leaving a border all around. Or you can arrange the peach slices in a pretty pattern.
- Fold the edges over the fruit, pleating as you go, leaving the centre exposed.
- Beat the egg and milk together to make an egg wash, then brush the pastry edges with it. Stir the sugar and cinnamon together, then sprinkle over the galette for extra crunch.1 Egg, 1 tablespoon Milk, 1 tablespoon Granulated or demerara sugar, 1 teaspoon Cinnamon
- Pop in the fridge for 20 minutes to chill and firm up the pastry. Meanwhile, preheat your oven to 180°C fan / 200°C conventional.
Bake the galette:
- Bake for 30–35 minutes, or until the pastry is golden and crisp, and the peaches are bubbling up in the middle.
- Cool slightly before slicing and serving. This peach galette is delicious warm or at room temperature with vanilla ice cream, clotted cream or Greek yoghurt!
