Thin, crisp pastry topped with succulent fresh peaches and apricot jam makes for a delectable dessert.
Yield: Serves 4
Prep Time: 35 mins
Cook Time: mins
Difficulty Level: 1/5
Ingredients
- 2 peaches, halved, seeds removed, sliced thinly
- 6 sheets filo pastry
- 60 g butter, melted
- 3 tsps caster sugar
- 1 tbsp apricot jam, warmed, sieved
Steps
01. Preheat oven to 200 C (180 C fan-forced). Line oven tray with baking paper.
02. Place two pastry sheets on clean board; brush lightly with a third of the butter. Top with two more pastry sheets; brush lightly with half of the remaining butter. Repeat layering with remaining pastry and butter.
03. Fold pastry in half to form a square; cut 22 cm-diameter circle from pastry square. Arrange peach slices on pastry circle; sprinkle with sugar.
04. Bake about 20 mins or until galette browns. Serve warm galette brushed with jam.
Top tips:1. Cover the pastry with greaseproof paper then a damp towel when you are working with it, to prevent it drying out.2. Nectarines, apricots, apples, plums and pears are all suitable fruits to use in place of the peaches.Photo: Bauersyndication.com.au