Allow to sit for a few minutes. Arrange peaches in the middle of the pastry in a single layer. Place sliced plums in center of puff pastry, leaving about 2 inches of dough all around. 1/4 cup all-purpose flour, plus more for dusting, 3 tablespoons Earth Balance, at room temperature. Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Juicy peaches, cream cheese, and pastry make the perfect combo. A galette is a type of French pastry that consists of a delicate puff pastry or cake-like creation filled with a fruit filling. Preheat an oven to 350°F (180°C). Fold the pastry over , just on top of the most outer peaches to make your own crust. When in doubt, just remember you’re essentially making a free form peach pie. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure. Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Brush the edges of the puff pastry with the egg. Puff Pastry Peach And Rosemary Galette Baking Like a Chef granulated sugar, limes, egg, rosemary, unsalted butter, cornflour and 6 more Puff Pastry Apple Galette Williams Sonoma - Taste Arrange your peaches in a pretty pattern. Dot the top with some dollops of Chef Shamy Cinnamon Brown Sugar Butter. Place 4 dollops of Cinnamon Honey Butter on top fo the peaches. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. The compliment to the peaches is Chef Shamy Cinnamon Brown Sugar Honey Butter. Leaving the crostata on the parchment paper, transfer to a baking sheet. Directions. Tarts are usually but not always made in a tart pan. Brush the crust with egg wash. Bake at 425° F for 20-25 minutes, or until pastry is done. Unroll crust onto lightly floured surface and roll to 12-inch diameter. My favorite part about summer, aside from a beach and a tall, cool drink, is pie! Starting at the "x," peel the skin from the peaches and discard. Once the butter is smaller than peas, add the vinegar and cold water, 1 tablespoon at a time until a moist dough forms. These are a perfect balance of tart and sweet. We used puff pastry to form our galette, partly because I like puff pastry, and partly because you can buy it pre-made in a package, and it turns out really well. These are a perfect balance of tart and sweet. Bake for about 25 - 30 minutes or until the peaches are tender (when gently pierced with a sharp knife) and the puff pastry is golden brown. Transfer to parchment-lined baking sheet. Place puff pastry on a baking sheet lined with parchment paper. The fruit is then baked with the pastry. Adding a little bit of sugar is fine, but the flavor of fruit is sweet to begin with, so you don’t want to do too much. Sprinkle the liquids over the flour mixture. Who doesn’t love a bit of puff pastry? In a medium mixing bowl, combine the peaches, rhubarb, lime juice, triple sec, vanilla and 1/3 cup of … Making a peach galette with puff pastry is so easy, and it’s one of the most delicious peach/pastry desserts you’ll ever taste! Ours is rectangular, but its shape doesn’t matter. In a bowl, beat the egg, vinegar, and ice water. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. dessert similar to a pie. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. I also substituted using Trader Joe’s crust and used unsalted butter. Split the puff pastry in the box in half. On a floured surface, roll puff pastry into an approximate 9-inch x 12-inch rectangle (no need to be exact. When cooked, they ooze all sorts of delicious sweet juices, and too much sugar can ruin those natural flavors. We offer roadshows that demonstrate the versatility and many uses of Chef Shamy gourmet butters. Optimal oven temperature to bake puff pastry Preheat the oven to 325°F. Brush the crust with an egg wash, then bake! If I had to identify my favorite food, without a doubt, it would be fresh peaches. Repeat with the second half of puff pastry. We made it, and the only changes were to substitute butter for the Earth Balance (which I didn't have) and use a store bought crust (Trader Joe's). Bake for 18 to 20 minutes, or until pastry is puffed and golden brown. Peaches are no different. On a lightly floured surface, roll out the puff pastry into a 14-by-11-inch (35-by-28-cm) … Do you love peaches as much as I do? Fold over approximate 1/2-inch border of dough on all sides. A peach crostata is the perfect dessert for any occasion. Pinch sheets of puff pastry together to make a long rectangle. Remove the puff pastry from the refrigerator and place about 5 to 6 peach slices on top of each pastry. Allow about an inch of overlap. Raspberry & Peach Crostata is a simple Italian pastry filled with fresh raspberries & peach preserves. Bake the cream cheese puff pastry for 30 minutes at 400 F. While the Peach Cream Cheese Pastry is baking, have a cup of coffee or tea. Amazing, easy recipe. Preheat oven to 400˚F. Carefully unfold puff pastry, and cut into two strips. These sides of a galette are folded up to contain the juices of the fruit. All that matters is it’s delish! What is Peach Galette? In a sauté pan, add the butter over medium heat. It’s usually circular, and free form. Pick up the pastry and place it on a parchment lined baking tray. No need to remove the skins from the fruit. Sprinkle the peaches with a little sugar. Buy the full book from HarperCollins or from Amazon. We used puff pastry to form our galette, partly because I like puff pastry, and partly because you can buy it pre-made in a package, and it turns out really well. You don’t have to peel the fruit, just set the slices atop the tarts to give the… https://www.thekitchn.com/recipe-peach-and-raspberry-tart-221256 Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Add the remaining peaches on top. It’s usually circular, and free form. The trick when making any sort of fruit dessert is to let the fruit shine. Arrange the peaches on the puff pastry. Cut peaches in half, remove pits and cut into 1/3 to 1/2-inch thick slices. Using your fingers, rub the mixture together until incorporated and set aside. https://www.epicurious.com/recipes/food/views/fresh-peach-crostata Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Toss your sliced peaches with a little bit of sugar and flour. Brush the exposed pastry dough with egg and brush each peach half with leftover jam. Drizzle with honey, sprinkle cinnamon and sugar. 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. Who doesn’t love a bit of puff pastry? I thought it was delicious and I would make it again. Take puff pastry out of the freezer, and allow to sit at room temperature for about 30 minutes. These are rustic and casual tarts. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Once you take it out of the oven and cool it, sprinkle with confectionery sugar. A galette is a French (surprise, right?) Simply thaw some all-butter frozen puff pastry, cut it into squares, and top it with almond filling and peaches. A couple of dollops on top of the peaches melt down into a beautiful cinnamon-y caramelized glaze for the fruit. How to Make Peach Tartlets: 1. From savory dished to sweet deserts, our butters are the perfect ingredient to any meal. Place a peach half in the center, cut side down, make sure the tips of each folded part of pastry are tucked under the peach. Maybe it’s because there’s a limited window during the year that they’re in season, but something about them make my taste buds sing. A peach dessert or peach breakfast pastry idea that will disappear in the blink of an eye! Cut pastry into 9 equal sized squares and place on parchment lined baking sheet, spacing them 1-inch apart. First, make the crust: In a medium bowl, stir together lightly the flour, sugar and salt. Fold the edges of the pastry over to create a crust. When the butter is melted, add the brown sugar and It was easy to make with my kids (8 and 4). Lay nectarine slices on top of the puff pastry, within the border. Bake in the center of the oven for about 20 minutes or until the pastry … In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Powered by the Parse.ly Publisher Platform (P3). Bake in oven for about 20-25 minutes until pastry … To give the apples a … Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Serve hot, warm, or at room temperature. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Includes step by step photos. From Skinny Bitch Bakery © 2013 by Kim Barnouin. Pour into a colander and rinse under cool running water. Instructions. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Bring a small pot of water to a boil over high heat. Pulse the … Sprinkle the peaches with brown sugar. These individual tartlets give the essence of pie without the fuss! Thaw puff pastry on a slipat lined baking sheet for 15-20 minutes. Peel the peaches (optional) and slice peaches thinly. But what is a galette? Line a baking sheet with parchment paper. But don't sweat the distinctions unless you're in pastry … Add the butter and blend with a pastry cutter or two knives. Chef Shamy Cinnamon Brown Sugar Honey Butter, 3195 West Professional Circle, Salt Lake City, UT 84104, 2 T [u][url href=”https://chefshamy.com/all-natural-dairy-butters/cinnamon-brown-sugar-honey-butter/” target=”_blank”]Chef Shamy Cinnamon Brown Sugar Honey Butter[/url][/u]. dessert similar to a pie. There should be about an inch of overlap. I’ll take it in any shape or form, especially if I can have a whole one to myself. Lastly, move it to the oven. Stir to combine. Step 1 Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. A galette is a French (surprise, right?) Cut peaches in half and remove the pit. Use a pastry brush to spread additional mixture on the corners of the pastry. Flour helps soak up some the juices in the oven. Food & Wine's Justin Chapple makes an apple crostata quick and easy by using a sheet of store-bought puff pastry as the base. Place two-thirds of the peaches over the flour mixture. Prep Time 25 mins Cook Time 20 mins Place about 4 slices of peach on each pastry piece. Preheat oven to 400º. Just so you know, galettes and crostatas have free-form fold-up pastry bases and are so similar they might as well be twins separated at birth, with the galette growing up in France and the crostata in Italy. Because a peach galette may be a new thing, let’s go through the process step by step. Sprinkle the remaining flour mixture over the peaches. But what is a galette? May 16, 2014 - Raspberry & Peach Crostata is a simple Italian pastry filled with fresh raspberries & peach preserves. Place the peaches in boiling water for 20 seconds. Jan 25, 2020 - The easiest peach puff pastry recipe made with a drizzle glaze! In a medium mixing bowl, toss together peach slices, sugar, flour, and vanilla. Take two sheets of puff pastry (boxes of puff pastry come with two sheets) and pinch them together to make a long rectangle. Mix in butter until mixture resembles coarse meal. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel … Heat oven to 375°F. No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert. Sprinkle the peaches and the exposed “crust” evenly with sugar. All that matters is it’s delish! Transfer the dough to a sheet of parchment paper. 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