Peach Raspberry Galette Recipe

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

Peaches: Fresh and sliced, they add a sweet and juicy element to the dessert.

Raspberries: These add a tart contrast to the sweetness of the peaches.

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

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

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

Egg: Used for the egg wash to give the crust a golden brown color.

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

When preparing the pie crust, ensure it is chilled before rolling it out. This helps maintain its structure and prevents it from becoming too sticky. Additionally, when mixing the peaches and raspberries with the sugar and cornstarch, do so gently to avoid breaking the delicate raspberries. This will help keep the fruit mixture intact and evenly distributed in the galette.

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

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

• raspberries - Substitute with blackberries: Blackberries offer a similar tartness and juiciness, which works well in a galette.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that pairs nicely with the fruit.

• cornstarch - Substitute with tapioca starch: Tapioca starch thickens the fruit juices effectively and provides a glossy finish.

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

• 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 that provide a similar crunchy texture and a hint of molasses flavor.

• To store your peach raspberry galette, allow it to cool completely to room temperature. This prevents condensation from forming, which can make the crust soggy.

• Once cooled, wrap the galette tightly in plastic wrap or aluminum foil. Ensure that it is well-sealed to maintain freshness.

• Place the wrapped galette in an airtight container or a resealable plastic bag. This extra layer of protection helps to keep the dessert from absorbing any unwanted odors from the refrigerator.

• Store the galette in the refrigerator for up to 3 days. When ready to enjoy, you can eat it cold or reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore its crispiness.

• For freezing, first, ensure the galette is completely cooled. This step is crucial to prevent ice crystals from forming, which can affect the texture.

• Wrap the galette tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.

• Place the wrapped galette in a freezer-safe bag or container. Label it with the date to keep track of its storage time.

• Freeze the galette for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight.

• To reheat, preheat your oven to 350°F (175°C). Remove the wrapping and place the galette on a baking sheet. Heat for about 15-20 minutes, or until the crust is crisp and the fruit filling is warmed through.

• Preheat your oven to 350°F (175°C). Place the leftover Peach Raspberry Galette on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the crust is crisp and the fruit is warmed through. This method helps maintain the galette's flaky texture and juicy filling.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the galette on a piece of aluminum foil or a small baking tray. Heat for 8-10 minutes, checking occasionally to ensure it doesn't overcook.

• If you're in a rush, the microwave can be used, though it may make the crust less crispy. Place a slice of the galette on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 30-60 seconds, or until warmed through.

• For an extra crispy crust, use a skillet. Heat a non-stick skillet over medium heat and place the galette slice in the skillet. Cover with a lid and heat for 5-7 minutes, checking occasionally to ensure it doesn't burn. This method helps to re-crisp the bottom crust while warming the fruit filling.

• If you have an air fryer, preheat it to 350°F (175°C). Place the galette slice in the air fryer basket and heat for 5-7 minutes. This method can help maintain the crispiness of the crust while evenly warming the filling.

• Oven: Used to bake the galette at the specified temperature until the crust is golden brown and the fruit is bubbly.

• Baking sheet: A flat, rectangular pan used to hold the galette while it bakes in the oven.

• Parchment paper: A non-stick paper used to line the baking sheet, making it easier to remove the galette and clean up afterward.

• Mixing bowl: A bowl used to combine the sliced peaches, raspberries, sugar, cornstarch, and lemon juice.

• Rolling pin: A cylindrical tool used to roll out the pie crust on a lightly floured surface.

• Pastry brush: A small brush used to apply the beaten egg wash to the crust.

• Measuring cups: Used to measure the ingredients like sugar, cornstarch, and fruit.

• Measuring spoons: Used to measure small quantities of ingredients like lemon juice.

• Knife: Used to slice the peaches.

• Cutting board: A flat surface used to safely slice the peaches.

• Spatula: Used to transfer the rolled-out pie crust to the baking sheet.

• Cooling rack: A wire rack used to allow the galette to cool slightly before serving.

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

Pre-slice peaches: Buy pre-sliced peaches or slice them the night before to cut down on prep time.

Mix ingredients in advance: Combine the peaches, raspberries, sugar, cornstarch, and lemon juice ahead of time and store in the fridge.

Use parchment paper: Line your baking sheet with parchment paper to make cleanup quicker and easier.

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