Peach Galette Recipe

Pie crust: The base of the galette, which can be store-bought or homemade for convenience.

Peaches: Fresh, ripe peaches are the star of this dessert, providing natural sweetness and juiciness.

Sugar: Adds sweetness to the peach filling, balancing the tartness of the fruit.

Lemon juice: Enhances the flavor of the peaches and adds a touch of acidity.

Vanilla extract: Adds a warm, aromatic flavor to the peach mixture.

Cornstarch: Thickens the peach filling, preventing it from becoming too runny.

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

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

When preparing the peach mixture, make sure to taste the peaches before adding the sugar. If the peaches are particularly sweet, you might want to reduce the amount of sugar to avoid an overly sweet filling. Conversely, if the peaches are a bit tart, you can add a little extra sugar to balance the flavors. This ensures that your galette has the perfect level of sweetness.

• pie crust - Substitute with puff pastry: Puff pastry offers a flaky texture that complements the filling well.

• sliced peaches - Substitute with sliced nectarines: Nectarines have a similar flavor profile and texture to peaches.

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

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the dish.

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

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• egg - Substitute with milk: Milk can be used for an egg wash to achieve a golden-brown crust.

• coarse sugar - Substitute with turbinado sugar: Turbinado sugar has large crystals and provides a similar crunchy texture.

• Allow the peach galette to cool completely at room temperature. This ensures that the crust remains crisp and the peaches set properly.

• For short-term storage, cover the galette loosely with aluminum foil or plastic wrap. Store it at room temperature for up to 2 days. This keeps the dessert fresh without making the crust soggy.

• If you need to store it for a longer period, place the galette in an airtight container and refrigerate. It will stay fresh for up to 5 days. The flavors will meld beautifully, making it even more delicious.

• To freeze the galette, first, ensure it is completely cooled. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container. It can be frozen for up to 3 months.

• When ready to enjoy, thaw the galette in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed galette on a baking sheet and warm it for about 15-20 minutes. This will revive the crust's crispiness and make the peaches bubbly again.

• For an extra touch, serve the reheated galette with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm and cold will elevate the dessert experience.

• Preheat your oven to 350°F (175°C). Place the leftover peach galette on a baking sheet lined with parchment paper. Heat for about 10-15 minutes or until the crust is crispy and the peaches are warmed through.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the galette on a small baking tray. Heat for 8-10 minutes, checking frequently to avoid over-browning.

• If you prefer using a microwave, place a slice of the peach galette on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through.

• For an air fryer, preheat it to 350°F (175°C). Place the galette in the basket and heat for 5-7 minutes, or until the crust is crispy and the peaches are warm.

• If you have a stovetop griddle or skillet, you can reheat individual slices. Heat the skillet over medium-low heat and place the peach galette slice on it. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even warming.

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

• Parchment paper: Roll out the pie crust on this to prevent sticking and for easy transfer to the baking sheet.

• Mixing bowl: Combine the sliced peaches, sugar, lemon juice, vanilla extract, and cornstarch in this.

• Rolling pin: Use this to roll out the pie crust evenly on the parchment paper.

• Baking sheet: Place the parchment paper with the galette on this to bake in the oven.

• Pastry brush: Brush the crust with the beaten egg for a golden finish.

• Measuring cups: Measure out the sugar and peaches accurately.

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

• Knife: Slice the peaches into even pieces.

• Spatula: Help fold the edges of the crust over the peaches and pleat as you go.

• Cooling rack: Let the galette cool slightly on this before serving.

Use store-bought crust: Opt for a store-bought pie crust to save time on preparation.

Pre-slice peaches: Buy pre-sliced peaches or slice them in advance to streamline the process.

Mix ingredients ahead: Combine sugar, lemon juice, vanilla extract, and cornstarch with the peaches the night before.

Prepare egg wash early: Beat the egg for the wash ahead of time and store it in the fridge.

Use parchment paper: Roll out the pie crust on parchment paper to make transferring to the baking sheet easier.