Peach and Mint Galette

It’s that time of year again, when I go nuts for peaches. I did not disappoint this year and bought a case of them at The Cherry Pit at Calgary Farmers Market. Usually I eat most of the chopped up with sugar, on everything the way my mom serves peaches, and I definitely did that again. But I had higher aspirations this year and they were definitely achieved with this gorgeous galette!

Peaches are such a great blend of sweet and tart, and I wanted to bring out the sweetness by adding a rich, floral honey to them and then brighten the flavour with some fresh chopped mint from my garden. The flavour combo was amazing and with the creamy, flakey puff pastry it was divine! This pastry looks high maintenance and fussy but it was honestly so easy. I bought the puff pastry preprepared from the grocery store; it’s found in the frozen food section. Mine was President’s Choice brand and it was amazing. I don’t think I could have made a better puff pastry myself.

It was so easy this definitely could be whipped up for guests or a brunch. It makes a great dessert or snack and is so versatile. This will be in rotation in peach season every year!

Peach and Mint Galette

• 7 large peaches
• 2 tbs honey
• 17 Mint leaves (5 chopped and 12 as garnish)
• 1 package of puff pastry

Set oven to 400 degrees Fahrenheit.

Peel and slice 7 large peaches. In a large bowl mix them together with 2 tbs of good honey (if you have honey with floral notes that is even better). Chop five mint leaves and mix with peaches and honey.

Take the sheets of defrosted puff pastry and cut into six rectangles per sheet for a total of twelve. Transfer rectangles to a baking sheet lined with parchment paper. Scoop equal portions of the peach mixture into the puff pastry. Wet your fingers with a little cold water then fold all four edges of the pastry in to contain the juices. Bake in a preheated oven for 15-20 minutes until the pastry starts to brown.

Once the pastry has cooled add one mint leaf per pastry. Enjoy with family and friends. I’ll eat it alone it is so good!

Jess