Peach Galette Recipe

Pie crust: The base of the galette, providing a flaky and buttery foundation.

Peaches: The star of the dish, offering a sweet and juicy filling.

Sugar: Adds sweetness to the peach filling.

Cornstarch: Thickens the peach filling to prevent it from being too runny.

Vanilla extract: Enhances the flavor of the peaches.

Lemon juice: Adds a touch of acidity to balance the sweetness.

Butter: Adds richness and helps to create a golden crust.

Milk: Used to brush the crust for a beautiful golden finish.

Coarse sugar: Sprinkled on the crust for added texture and sweetness.

When preparing the peaches, make sure they are ripe but still firm to maintain their shape during baking. To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the peach mixture. This will add a warm, aromatic depth to the galette. Additionally, when folding the pie crust over the fruit, ensure the pleats are tight enough to hold the juices but not so tight that they tear. This will help create a beautiful, rustic appearance while keeping the filling intact.

• pie crust - Substitute with puff pastry: Puff pastry provides a flaky and buttery texture that complements the fruit filling well.

• sliced peaches - Substitute with sliced nectarines: Nectarines have a similar sweetness and texture to peaches, making them an excellent alternative.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the galette.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens the fruit filling similarly to cornstarch and is a good alternative for those avoiding corn.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that pairs well with stone fruits like peaches.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and brightness to the fruit filling.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and works well as a dairy-free alternative.

• milk - Substitute with heavy cream: Heavy cream provides a richer finish when brushing the crust.

• coarse sugar - Substitute with turbinado sugar: Turbinado sugar has large crystals that add a nice crunch and a slight molasses flavor.

• Allow the peach galette to cool completely at room temperature. This helps to set the filling and ensures the crust remains crisp.

• For short-term storage, wrap the galette tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it for about 10-15 minutes, or until the crust is crisp and the peaches are heated through.

• For freezing, first, place the cooled galette on a baking sheet and freeze until solid. This prevents the galette from becoming misshapen.

• Once frozen, wrap the galette securely in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintain freshness.

• Label the wrapped galette with the date and contents. Store it in the freezer for up to 2 months.

• When ready to enjoy, thaw the galette in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the crust is crisp and the peach filling is warmed through.

• For individual servings, slice the galette before freezing. Wrap each slice in plastic wrap and then place them in a resealable freezer bag. This allows you to thaw and reheat single portions as needed.

• Preheat your oven to 350°F (175°C). Place the peach galette on a baking sheet lined with parchment paper. Warm it in the oven for about 10-15 minutes, or until the crust is crispy and the peaches are heated through. This method ensures the crust remains flaky and the filling retains its juicy goodness.

• If you're in a hurry, you can use a microwave. Place a slice of the galette on a microwave-safe plate. Heat it on medium power for 30-45 seconds. Be cautious, as the crust may become a bit soft, but the peach filling will warm up nicely.

• For a quick stovetop method, heat a non-stick skillet over medium-low heat. Place a slice of the peach galette in the skillet and cover it with a lid. Warm it for about 5 minutes, checking occasionally to ensure the crust doesn't burn. This method helps maintain the crust's texture while gently warming the filling.

• If you have an air fryer, preheat it to 320°F (160°C). Place the galette slice in the basket and heat for 3-5 minutes. This method will keep the crust crispy and the peaches perfectly warmed.

• To reheat on a grill, wrap the peach galette slice in aluminum foil and place it on a preheated grill over medium heat. Warm it for about 5-7 minutes, turning once. This method adds a subtle smoky flavor while keeping the crust and filling delightful.

• Oven: Preheats to 400°F (200°C) to bake the galette until the crust is golden and the peaches are tender.

• Baking sheet: Holds the galette while it bakes in the oven.

• Parchment paper: Lines the baking sheet to prevent the galette from sticking and makes for easy cleanup.

• Mixing bowl: Used to combine the sliced peaches, sugar, cornstarch, vanilla extract, and lemon juice.

• Rolling pin: Rolls out the pie crust to the desired thickness on the baking sheet.

• Pastry brush: Brushes milk onto the crust before baking to help achieve a golden brown finish.

• Knife: Slices the peaches and cuts the butter into small pieces.

• Measuring cups: Measures the peaches and sugar accurately.

• Measuring spoons: Measures the cornstarch, vanilla extract, and lemon juice precisely.

• Spatula: Helps to fold the edges of the crust over the peaches and pleat as necessary.

• Cooling rack: Allows the galette to cool evenly after baking.

Use store-bought crust: Save time by using a store-bought pie crust instead of making one from scratch.

Pre-slice peaches: Pre-slice your peaches and store them in the fridge to cut down on prep time.

Mix ingredients ahead: Combine sugar, cornstarch, vanilla extract, and lemon juice in advance and store in an airtight container.

Prepare baking sheet: Line your baking sheet with parchment paper before starting to save time during assembly.

Use a food processor: Quickly mix the peach filling ingredients using a food processor for even coating.