Peach Galette

We slice the peaches into thin, even slices.

We mix the peach slices with sugar, cornstarch, lemon zest, and lemon juice until well coated.

We roll out the puff pastry onto a sheet of parchment paper, leaving a 3 cm border around the edges.

We arrange the peach mixture over the center of the pastry, then we fold the pastry edges inward to cover only the outer edges of the fruit.

We brush the pastry edges with egg yolk, and sprinkle sliced almonds over the top.

We bake the galette in a preheated oven at 170°C (with top and bottom heat + convection if available) for 20–25 minutes, or until golden and crisp.

We dust the baked galette with powdered sugar right after baking, then we slice and serve it warm with vanilla ice cream.