Preheat the oven to 400°F/200°C.
Place the sliced peaches in a bowl and add the cornstarch, lemon juice, vanilla and salt. Gently toss to coat the peaches.
Lay out a sheet of parchment paper on your work surface and lightly dust with flour. Roll out the puff pastry into a 12” square. Arrange the peaches on top of the pastry starting in the centre creating a circular pattern. Continue using all the peaches leaving a 2” (5cm) border around the edge. Add any extra peaches to the centre and fold the edges of the pastry over the peaches overlapping to create an attractive crust.
Whisk the egg and milk together and brush the edges of the galette. This will create a beautiful flaky golden crust.
Transfer the galette on the parchment paper onto a baking sheet and place on the middle oven rack. Bake for 20-25 minutes until the pastry is golden brown. Remove from the oven and brush with apple jelly to create a French patisserie shine!
Serve with whipped cream or ice cream.
Preheat the oven to 400°F/200°C.
Place the sliced peaches in a bowl and add the cornstarch, lemon juice, vanilla and salt. Gently toss to coat the peaches.
Lay out a sheet of parchment paper on your work surface and lightly dust with flour. Roll out the puff pastry into a 12” square. Arrange the peaches on top of the pastry starting in the centre creating a circular pattern. Continue using all the peaches leaving a 2” (5cm) border around the edge. Add any extra peaches to the centre and fold the edges of the pastry over the peaches overlapping to create an attractive crust.
Whisk the egg and milk together and brush the edges of the galette. This will create a beautiful flaky golden crust.
Transfer the galette on the parchment paper onto a baking sheet and place on the middle oven rack. Bake for 20-25 minutes until the pastry is golden brown. Remove from the oven and brush with apple jelly to create a French patisserie shine!
Serve with whipped cream or ice cream.
