Individual Peach Galettes

Author: Canadian Living

Poaching peaches in lavender syrup gives a unique, fragrant flavour to the already sweet, juicy fruit. It also creates a golden brown glaze on the finished tart. Instead of lavender (which you can find in specialty food stores), you can use 1 tsp (5 mL) grated lemon rind. Serve with a dollop of drained yogurt.

  • Portion size 8 servings

Ingredients

  • 1/2 cup granulated sugar
  • 4 peaches peeled and halved
  • 1/2 teaspoon dried lavendar
  • 1 frozen puff pastry thawed

Method

In saucepan, bring 1 cup (250 mL) water and sugar to boil over medium-high heat, stirring. Add peaches and lavender; reduce heat and simmer until peaches are tender, about 5 minutes.

Let cool in syrup, about 30 minutes. With slotted spoon, transfer peaches to bowl; cover. Boil syrup over medium-high heat until reduced by half, about 10 minutes; strain.

Meanwhile, on lightly floured surface, roll out pastry into 12- x 10-inch (30 x 25 cm) rectangle. Using 4-inch (10 cm) round cookie cutter, cut out 8 circles. Place on parchment paper–lined or greased rimmed baking sheet; cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate peaches, syrup and pastry for up to 8 hours.)

Cut each peach half into 6 slices; arrange, slightly overlapping, on each pastry round. Brush with some of the syrup; bake in centre of 400°F (200°C) oven until pastry rises and is golden brown and flaky, about 20 minutes. (Make-ahead: Set aside for up to 2 hours; brush with more syrup just before serving.)

Nutritional facts Per serving: about

  • Sodium 104 mg
  • Protein 3 g
  • Calories 267.0
  • Total fat 16 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 29 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Individual Peach Galettes

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