Individual Peach Galettes
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 267267 cal |
| pro | 3 g3g pro |
| total fat | 16 g16g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 29 g29g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 104 mg104mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 88 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 99 folate |
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.
Ingredients
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 4 small peaches , peeled and halved4 small peaches, peeled and halved
- 1/2 tsp dried lavendar 1/2 tsp dried lavendar
- 1 pkg frozen puff pastry , thawed1 pkg frozen puff pastry, thawed
Preparation
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.)
- Keywords : Dessert; Summer; Poach; Bake; Peaches; Puff pastry; Sugar; 300 calories;
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