Ingredients:
1/2 sheet of puff pastry
1/4 cup sugar
3 tablespoon cold butter diced
2-3 peaches sliced
1 egg
powered sugar for dusting
whipped cream for serving
Follow instructions on the package for thawing the puff pastry. You can use the whole sheet to make one large galette or slice it in half and make two! I made one with a half sheet I had leftover from some chicken pot pie.
Flour a flat surface and roll out the puff pastry so that it is half as thin as it is when it comes out of the package. Carefully transfer it to a parchment lined baking sheet. Leaving a small border around the edges of the pastry, line up the peaches from top to bottom. Dot with small pieces of the butter. Brush the edges with the egg wash and spring the whole thing with sugar. Bake at 400°F for 20-30 minutes until golden brown. Serve with a big dollop of fresh unsweetened whipped cream.
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