So Suzannes post last Wednesday really made me crave a peach dessert. I am not a real baker but I decided to make a peach galette for some company that was coming in the afternoon for coffee.
I will be truthful and tell you I used Tenderflake pastry for the crust and sliced up about 8 peaches (skin on). First I rolled the dough out into a semi rounded shape. Then I laid the dough over a round baking tray and put all the peach slices into the centre and folded the dough up and around the edges. I sprinkled a bit of brown sugar over the peaches (okay so I never said it was low cal ;-). I used some egg whites to wash the top of the pastry and sprinkled some maple sugar over it. Baked it for about 30-40 minutes at 350 degrees (F) till the top was golden browned.
My only issue is that the peaches got quite moist and left the bottom of the pastry a bit soggy. Curious to know how to avoid this in the future. Comments welcomed.
food thoughts to share 