Peach and cinnamon caramel galette

Puff pastry, peaches and cinnamon caramel, what could be better?

I have half a pack of puff pastry left after making the left over chicken and smoked ham pies the other day.

I wanted a desert dish this time and thought this would be a frugal version of a classic pudding.  This was to be a tarte tatin but I really couldn't be bothered faffing around making the upside down version as it's so hot in our SW facing kitchen.  A galette is a much quicker and just as tasty a version of this delectable combination.

The union of peaches and cinnamon creates a perfect, sweet and spicy desert which is gorgeous served just warm with a good dollop of vanilla ice cream.

Serves 4

Ingredients:

1. 1 tin of Savas peach slices in light syrup £0.35p
2. Half a pack of ready made puff pastry £0.63p
3. 100 granulated sugar £0.08p
4. 1/2tsp ground cinnamon £0.02

Cost analysis £1.08p for 4 portions = £0.27p per portion

Method:

First pre heat the oven to 200C or equivalent.

Don't be too neat, it's rustic.

Roll the half pack of pastry into a rough rectangle about the thickness of a 50p coin, this is a rustic desert so don't be pedantic about making it neat.  Let the pastry rest on an oiled cookie tray whilst you put the sugar into a heavy frying pan over a medium heat, pour in the cinnamon and all of the light syrup from the tin of peaches then stir only once with a wooden spoon.  Now let it all dissolve slowly without stirring, you may swoosh the pan to combine though.  Immediately it's come to simmering point turn the heat up a notch and let it bubble away for about 5 minutes or so, the caramel should begin to go darker by this time.






Arrange the peaches into the centre of the pastry and pull the sides up and around to almost encase them leaving a central well.  Pour the syrupy caramel into the well and immediately place into the oven for 25-30 minutes.  After 25 minutes check that the pastry is cooked and the peaches have warmed through, leave on the tray to cool for about 15-20 minutes before serving.