Peaches and other summer stone fruit are perfect for this recipe. I cheat and use frozen Pepperidge Farm Puff Pastry to make it a quick recipe throw together when guests come over–tastes great with vanilla ice cream too 🙂
preheat the oven to 375°F. Remove frozen puff pastry from package and thaw according to directions. While it is still cold, form a round crust with edges folded to make a “vessel for peaches. Place on parchment paper lined cookie sheet.
Mix sugar, flour and cinnamon together and set aside. Slice peaches and put in large bowl. Sprinkle dry ingredients over the peaches and fold in gently until evenly coated. With a slotted spoon, gently spoon peaches evenly onto formed crust, avoiding excess liquid. OR place each slice one by one in a pattern as shown in my photo–I prefer this aesthetically but it’s not necessary.
Place in heated oven and bake for about 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow. Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve. Great ala mode!