Strawberry Peach Galette Recipe

Pie crust: A store-bought pie crust saves time and effort, providing a convenient base for the galette.

Strawberries: Fresh, sliced strawberries add a burst of sweetness and color to the galette.

Peaches: Fresh, sliced peaches complement the strawberries with their juicy and slightly tangy flavor.

Granulated sugar: Used to sweeten the fruit mixture, enhancing the natural flavors of the strawberries and peaches.

Cornstarch: Helps to thicken the fruit juices as they cook, preventing the galette from becoming too soggy.

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

Vanilla extract: Enhances the overall flavor with a subtle, aromatic note.

Egg: Beaten and used as an egg wash to give the crust a golden, glossy finish.

Coarse sugar: Sprinkled on the crust for added texture and a touch of extra sweetness.

When preparing the fruit mixture, ensure that the strawberries and peaches are sliced uniformly. This helps them cook evenly and prevents some pieces from becoming mushy while others remain undercooked. Additionally, when folding the pie crust over the fruit, make sure to create tight pleats to avoid any gaps where the juices could leak out during baking. This will help maintain the galette's structure and keep the crust crisp.

• store-bought pie crust - Substitute with homemade pie crust: Making your own pie crust can offer a fresher taste and allows you to control the ingredients.

• sliced strawberries - Substitute with sliced raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative.

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

• granulated sugar - Substitute with honey: Honey can add a different layer of sweetness and a slight floral note to the galette.

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

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and can be used in the same quantity as lemon juice.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that pairs well with fruits.

• egg - Substitute with milk: Brushing milk on the crust can also help achieve a golden-brown finish, though it won't be as shiny as an egg wash.

• coarse sugar - Substitute with regular granulated sugar: Regular granulated sugar can be used for sprinkling if coarse sugar is not available, though it may not provide the same crunchy texture.

• To keep your strawberry peach galette fresh for a few days, store it in an airtight container at room temperature. This will maintain the crust's delightful crispiness and the fruit's vibrant flavors.
• If you prefer to refrigerate, wrap the galette tightly in plastic wrap or aluminum foil. This method will keep it fresh for up to 5 days. Before serving, you can reheat it in a preheated oven at 350°F (175°C) for about 10 minutes to revive its warmth and crisp texture.
• For longer storage, freezing is an excellent option. First, allow the galette to cool completely. Then, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container. The galette can be frozen for up to 3 months.
• When you're ready to enjoy your frozen dessert, thaw it in the refrigerator overnight. To bring back its freshly baked charm, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until the crust is crisp and the fruit filling is warmed through.
• If you have leftover slices, you can individually wrap them in plastic wrap and store them in a freezer-safe bag. This way, you can easily grab a slice whenever the craving strikes. Reheat individual slices in the oven or microwave until warmed to your liking.
• To prevent the crust from becoming soggy, avoid storing the galette with any additional toppings like whipped cream or ice cream. Add these just before serving to keep the texture and flavors at their peak.

• Preheat your oven to 350°F (175°C). This is the best method to ensure your strawberry peach galette retains its crisp crust and juicy filling.
• Place the leftover galette on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup.
• Cover the galette loosely with aluminum foil. This helps to prevent the crust from over-browning while the fruit filling heats through.
• Bake in the preheated oven for 15-20 minutes, or until the crust is warm and the fruit is bubbly. Check halfway through and remove the foil if the crust needs more crisping.
• For a quicker method, use a toaster oven set to 350°F (175°C). Place the galette on a small baking tray and heat for 10-15 minutes. This method is ideal for smaller portions.
• If you're in a hurry, you can use the microwave, though it may make the crust less crispy. Place a slice of galette on a microwave-safe plate and cover it with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking halfway through.
• To restore some crispness after microwaving, you can briefly place the slice in a hot skillet over medium heat for 1-2 minutes. This will help to re-crisp the bottom crust.
• For an added touch, serve the reheated galette with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm galette with the cold topping is simply divine.

• Oven: Preheat to 375°F (190°C) to bake the galette until the crust is golden brown and the fruit is bubbly.

• Baking sheet: Line with parchment paper to prevent the galette from sticking and to make cleanup easier.

• Parchment paper: Used to line the baking sheet, ensuring the galette doesn't stick and making cleanup a breeze.

• Mixing bowl: Combine the strawberries, peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract to coat the fruit evenly.

• Rolling pin: Roll out the pie crust to about 12 inches in diameter on a lightly floured surface.

• Pastry brush: Brush the crust with the beaten egg to give it a golden, shiny finish.

• Knife: Slice the strawberries and peaches to the desired size for the fruit mixture.

• Measuring cups: Measure out 2 cups each of sliced strawberries and peaches, and ¼ cup of granulated sugar.

• Measuring spoons: Measure 1 tablespoon of cornstarch, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract.

• Small bowl: Beat the egg in this bowl to use for the egg wash.

• Spatula: Transfer the rolled-out pie crust to the prepared baking sheet and help fold the edges over the fruit.

• Cooling rack: Allow the galette to cool slightly before slicing and serving.

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

Pre-slice fruit: Pre-slice strawberries and peaches ahead of time and store them in the fridge.

Mix ingredients in advance: Combine sugar, cornstarch, lemon juice, and vanilla extract with the fruit the night before.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Preheat oven early: Start preheating your oven while preparing the ingredients to save time.