- 2 sheets frozen puff pastry, thawed
- 3 Cups ripe peaches, sliced
- 1/4 Cup sugar, plus more for the top of the galette
- 1 egg, beaten
- Whipped cream or vanilla ice cream, for serving
- 1/4 Cup almonds, sliced
- 1/4 Cup almond paste
Preheat the oven to 400 degrees.
Wet a long edge of 1 piece of puff pastry. Lay the other piece along that edge and pinch to seal the 2 pieces together. Cut the piece into a circular shape.
Spread the almond paste over the pastry to within about 3 inches of the edge. Coat the peaches with the sugar and pile them onto the dough on top of the almond paste, leaving a large border to use to overlap the peaches.
Fold the puff pastry dough over the peaches creating pleats as necessary to fit. Wash the top of the dough with the egg wash and scatter the almonds on top of the dough. Dust the almonds with sugar.
Bake until brown, for about 25 minutes. Remove from the oven, let cool slightly, then cut and serve with whipped cream or vanilla ice cream.