Combine the peaches, sugar, maple syrup, and brown sugar in a large bowl. Toss until evenly coated.
Roll out the puff pastry on Gefen Parchment Paper to one-fourth-inch (one-half-centimeter) thick. Arrange the peach mixture in the center of the puff pastry, leaving a one-and-a-half-inch (four-centimeter) border around the edges. Drizzle the melted margarine or oil over the peaches.
Fold the edges of the pastry over the filling, pleating as you go to create a rustic border. Freeze on parchment paper until ready to bake.
When ready to bake, defrost the galette.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Slide the parchment paper onto a baking sheet. Brush the pastry with the beaten egg for a golden glaze. Then sprinkle with vanilla sugar.
Bake for 40–45 minutes, or until the pastry is golden brown.
Remove from oven and let cool and firm up before serving.
Directions
Tips:
Add cinnamon and/or nutmeg to the peaches for great flavor.
Notes:
In summer, I use fresh peaches, since they are at their peak sweetness then, but for a quick alternative, use defrosted frozen peaches.
Ease Freeze: I freeze everything I make in components so that I can defrost them and put them together before I serve. I find that the food tastes much fresher this way.
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