NOT-TOO-GUILTY GALETTES

Have you got unused pastry in your freezer? If you do, don't let it sit there anymore. Because, let's face it, you're never going to use it and it will end up in the bin.

I am guilty of this and have had puff pastry acting as a recluse in the freezer for far too long.  Considering it's a long weekend here I decided to make a slightly naughty breakfast so I could not only use up the puff pastry but also the white flesh pear that I never really felt like eating on its own.  

By the time I actually woke up, the idea to make galettes turned into a brunch option but it was still just as delicious near lunchtime as it would be at 9am.  Evidence of this fact? Three galettes came out of the oven by 10:30am and at this point in time, a few hours later, there isn't even a flaky crumb to be seen in the kitchen.

galettes

  2 sheets puff pastry

  1 pear

  2 figs

  2 yellow peaches, halved and stoned

  soft brown sugar

  25g butter, melted

Preheat oven to 240 degrees celsius.  Thinly slice the pear and peaches into half-moons and the figs into rounds.

Halve the pastry sheets into rectangles.  Sprinkle with a little sugar and arrange the fruit in two rows of layers so they are slightly overlapping. Ensure you leave 1/2cm border around the edges so the pastry can puff up during cooking.

Brush the fruit and pastry edges with melted butter and bake for 15-20 minutes or until golden.  Remove from the oven to cool slightly.  Serve warm with unsweetened natural yoghurt and a nice herbal tea for an ever-so-slightly guilt free brunch.