Plum Peach Galette Recipe

Flour: The base of the dough, providing structure and texture.

Butter: Cold and cubed, it creates a flaky, tender crust.

Ice water: Helps bring the dough together without warming the butter.

Plums: Adds a tart and juicy flavor to the filling.

Peaches: Contributes sweetness and a soft texture to the filling.

Sugar: Sweetens the fruit and helps create a caramelized finish.

Cornstarch: Thickens the fruit juices to prevent a soggy crust.

Lemon juice: Enhances the fruit flavors and adds a touch of acidity.

Egg: Used for the egg wash to give the crust a golden, shiny finish.

When making the dough for the galette, ensure that the butter is very cold. This helps create a flaky crust. Use a pastry cutter or your fingers to mix the flour and butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, to bring the dough together without making it too wet. After forming the dough into a disk, refrigerate it for at least 30 minutes to relax the gluten and make it easier to roll out.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can create a flaky crust, though it will add a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.

• plums - Substitute with apricots: Apricots have a similar texture and sweetness, making them a good alternative to plums.

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

• granulated sugar - Substitute with honey: Honey adds natural sweetness and a bit of moisture, though it will slightly alter the flavor.

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

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• egg - Substitute with milk: Milk can be used for an egg wash to help the crust brown, though it won't provide the same shine as an egg.

• To store your Plum Peach Galette, allow it to cool completely at room temperature. Once cooled, wrap it tightly in plastic wrap or aluminum foil to maintain its freshness. Store it in the refrigerator for up to 3 days.

• For longer storage, freezing is an excellent option. First, let the galette cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped galette in a freezer-safe bag or container. It can be frozen for up to 2 months.

• When you're ready to enjoy your frozen Plum Peach Galette, thaw it in the refrigerator overnight. Once thawed, reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the crust is crisp.

• If you prefer to store individual slices, cut the galette into portions after it has cooled. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This way, you can easily grab a single serving whenever you crave a delicious dessert.

• For added convenience, you can also prepare the dough and fruit mixture separately in advance. Store the dough disk wrapped in plastic wrap in the refrigerator for up to 2 days or in the freezer for up to 1 month. The fruit mixture can be stored in an airtight container in the refrigerator for up to 1 day. When ready to bake, simply assemble and follow the baking instructions.

• To maintain the best texture and flavor, avoid microwaving the galette for reheating, as it may result in a soggy crust. Instead, use the oven to achieve a crisp and flaky crust, just like when it was freshly baked.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes, or until the fruit filling is warm and the crust is crisp.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the galette on the toaster oven tray, cover it with foil, and heat for about 10 minutes. This method is great for smaller portions.

• Microwave Method: While not ideal for maintaining the crispness of the crust, the microwave can be used for a quick reheat. Place a slice of the galette on a microwave-safe plate. Heat on medium power for 30-60 seconds, checking frequently to avoid overheating. The fruit filling should be warm, but the crust may become soft.

• Skillet Method: For a crisp crust, heat a non-stick skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the fruit filling is warm and the crust is crispy. This method helps maintain the texture of the crust.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the galette slice in the air fryer basket and heat for 3-5 minutes. This method will keep the crust crispy while warming the fruit filling.

• Oven: Used to bake the galette at the specified temperature.

• Baking sheet: Provides a flat surface to bake the galette on.

• Parchment paper: Prevents the galette from sticking to the baking sheet.

• Mixing bowl: Used to combine the flour and butter, and to mix the fruit filling.

• Pastry cutter: Helps to cut the butter into the flour to create a coarse crumb texture.

• Plastic wrap: Used to wrap the dough and refrigerate it.

• Rolling pin: Rolls out the dough into a rough circle.

• Knife: Slices the plums and peaches.

• Measuring cups: Measures the flour, sugar, and other ingredients accurately.

• Measuring spoons: Measures smaller quantities like cornstarch and lemon juice.

• Pastry brush: Brushes the beaten egg onto the dough edges for a golden finish.

• Cooling rack: Allows the galette to cool slightly before serving.

Prepare the filling in advance: Mix the plums and peaches with sugar, cornstarch, and lemon juice the night before to save time on the day of baking.

Use a food processor: Quickly combine the flour and butter using a food processor instead of a pastry cutter or fingers.

Pre-chill the dough: Make the dough ahead of time and store it in the fridge for up to two days.

Ready-made parchment paper: Use pre-cut parchment paper sheets to line your baking sheet quickly.

Egg wash in a bottle: Keep a small bottle of beaten egg wash in the fridge for easy brushing.