Peach And Pistachio Galette - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
1/2 cup apricot jam
2 cans (15 oz each) peach halves, drained
2 tbsp pistachios, chopped
1 tbsp currants
1 1/2 oz white chocolate, melted

Preparation

Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper. Cut a 9 1/2-inch round from puff pastry. Place on prepared pan. Brush with 3/4 of the jam.
Arrange peach halves on pastry, leaving a 1 1/2-inch border. Fold 3/4-inch of pastry edge up and around filling. Sprinkle peaches with pistachios and currants. Brush upturned edge of pastry with remaining jam.
Bake for 20-25 mins until puffed and golden. Drizzle galette with chocolate. Cut into wedges to serve.