Peach Galette

$- 2 cups fresh peaches, pitted and sliced - 1 tablespoon lemon juice - 1/4 cup granulated sugar - 1 teaspoon cinnamon - 1 tablespoon cornstarch - 1 pre-made pie crust (or homemade if preferred) - 1 egg, beaten (for egg wash) - Pinch of salt The main ingredients for a peach galette are simple yet flavorful. Fresh peaches are the star here. Their sweet and juicy nature shines through when baked. The lemon juice adds a zesty kick. It brightens the flavors and balances the sweetness. Granulated sugar enhances the natural sweetness of the peaches. It helps them caramelize nicely in the oven. Cinnamon brings warmth and a hint of spice to the mix. Cornstarch thickens the peach juices, preventing a soggy crust. A pre-made pie crust makes this recipe easy. You can use homemade crust if you prefer. The beaten egg acts as a wash, giving the crust a golden color. A pinch of salt rounds out the flavors, making each bite perfect. - Other fruits (such as berries or apples) - Fresh herbs (like thyme or mint) You can customize your galette with optional add-ins. Mixing in other fruits can create a new taste. Berries or apples pair well with peaches. Fresh herbs add an exciting twist. A hint of thyme or mint can elevate the dish. Feel free to experiment and find your favorite flavor combos. - Mixing bowl - Rolling pin - Baking sheet - Parchment paper - Pastry brush Gathering the right tools makes cooking easier. A mixing bowl is needed for combining ingredients. A rolling pin helps you roll out the pie crust. A baking sheet holds the galette while it bakes. Parchment paper keeps the crust from sticking. A pastry brush is used for applying the egg wash. Having these tools on hand will streamline your cooking process. - Preheat your oven: Set your oven to 400°F (200°C). This gets it hot and ready. - Marinate peaches with lemon juice and spices: Take 2 cups of sliced peaches. Mix them in a bowl with 1 tablespoon of lemon juice, 1/4 cup of sugar, 1 teaspoon of cinnamon, 1 tablespoon of cornstarch, and a pinch of salt. Stir gently so the peaches are well-coated. Let them sit for about 10 minutes. This step adds flavor and helps thicken the juices. - Roll out the pie crust: Take a pre-made pie crust or make your own. Roll it out on parchment paper until it’s about 1/8 inch thick and looks like a rough circle, around 12 inches in diameter. - Spoon peaches into the center: Place the marinated peach mixture in the center of the crust. Leave about a 2-inch border around the edges. This gives the galette room to fold. - Fold and pleat the edges: Carefully fold the edges of the crust over the fruit filling. Pleat it as you go to create a rustic look. This makes it pretty and keeps the filling secure. - Egg wash and sugar topping: Brush the edges of the crust with a beaten egg. Sprinkle some sugar on top for extra sweetness and a nice crunch. - Bake and cooling time: Place the galette in the oven and bake for 30-35 minutes. Look for a golden brown crust and bubbly fruit. Once done, take it out and let it cool for about 10 minutes before slicing. - Presentation suggestions: Serve your peach galette warm or at room temperature. Dust it with powdered sugar. It’s delightful with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the beautiful flavors! For the complete instructions, check the Full Recipe. To get a great crust, aim for about 1/8 inch thick. Thicker crusts can be hard and chewy. A thinner crust bakes nicely and stays crisp. To avoid a soggy bottom, use cornstarch with your peach filling. This helps absorb excess juice. Also, pre-bake the crust for a few minutes before adding the fruit. This method sets the crust and gives you a golden finish. Adjust the sweetness to your taste. You might want more or less sugar based on the peach ripeness. If your peaches are sweet, cut back on the sugar. Fresh peaches give the best flavor, but frozen works too. Just make sure to thaw and drain them well. This step keeps the galette from getting too watery. If your crust cracks, it might be too dry. Add a little water to your dough next time. Also, try rolling it out more gently. For excess juice from peaches, slice them and sprinkle with sugar before mixing. Let them sit for about 10 minutes to draw out some juice, then drain before adding them to the crust. These tips will help you create a perfect peach galette every time! For a detailed guide, refer to the Full Recipe. {{image_2}} You can mix and match fruits for your galette. In summer, try berries like strawberries or blueberries. Apples are great in the fall. You can also use pears for a sweet twist. For something unique, try savory options. Add a sprinkle of cheese or herbs with the peaches. Goat cheese pairs well with peaches and adds a nice touch. If you need a gluten-free crust, use almond or rice flour. You can make your own gluten-free pie crust easily. For a vegan option, skip the egg wash. Use almond milk or a bit of maple syrup to brush the crust. This helps it get golden without using eggs. Serving your galette warm is a must. Pair it with vanilla ice cream for a treat. Ice cream melts and mixes with the warm fruit, creating a delicious sauce. You can also serve it with whipped cream or a drizzle of caramel. A flavored sauce, like raspberry or chocolate, can elevate the dish. Use these ideas to impress your guests! To keep leftover peach galette fresh, let it cool completely. Wrap it in plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps moisture in and prevents drying out. Store it in the fridge for up to three days. If you want to freeze an unbaked galette, prepare it as normal but do not bake it. Wrap it tightly with plastic wrap and then foil. This protects it from freezer burn. You can freeze it for up to three months. When you are ready to bake, just remove it from the freezer and bake it straight from frozen. To reheat a baked galette, preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Heat it for about 10-15 minutes. This warms the galette without making it soggy. In the fridge, your galette stays fresh for about three days. You can tell if it has spoiled by checking for any off smells or mold. If the crust feels very soft or wet, it might be time to toss it. Enjoy your peach galette while it's fresh! For the full recipe, check here. You can tell your galette is ready by looking at the crust. It should be golden brown. The fruit filling will bubble and ooze slightly. You can also check the bottom of the crust. It should feel firm and crisp. If you notice these signs, your galette is done. Absolutely! You can swap peaches for many other fruits. Consider using berries like blueberries or strawberries. Apples and pears also work well. Mixing different fruits can add fun flavors. Just keep the same measurements for each fruit. Your galette will still turn out great! Peach galette pairs well with many treats. A scoop of vanilla ice cream adds creaminess. Whipped cream also enhances the dessert's taste. If you want a drink, try sweet tea or lemonade. Enjoying it warm makes every bite extra special. For more ideas, check the Full Recipe! Peach galette brings together simple ingredients like fresh peaches and pie crust. We explored how to prepare and assemble it step by step. I shared tips for perfecting the crust and variations to try. Remember, you can mix in other fruits or even go gluten-free. Enjoy it fresh or store leftovers with care. With these ideas, you can create your own tasty galette, perfect for any occasion. Happy baking!$

Indulge in the taste of summer with this delicious Peachy Summer Galette recipe! This easy-to-make dessert features fresh peaches wrapped in a flaky crust, perfect for any occasion. With just a few simple ingredients, you can create a beautiful, rustic treat that will impress everyone. Don't miss out on this delightful recipe—click through to explore how to make your own Peachy Summer Galette and enhance your summer gatherings!

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Ingredients

2 cups fresh peaches, pitted and sliced

1 tablespoon lemon juice

1/4 cup granulated sugar, plus extra for sprinkling

1 teaspoon cinnamon

1 tablespoon cornstarch

1 pre-made pie crust (or homemade if preferred)

1 egg, beaten (for egg wash)

Pinch of salt

Instructions

Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the sliced peaches, lemon juice, 1/4 cup sugar, cinnamon, cornstarch, and a pinch of salt. Stir gently to coat the peaches evenly. Set aside to marinate for about 10 minutes.

Roll out the pie crust on a piece of parchment paper to about 1/8 inch thickness, creating a rough circle (about 12 inches in diameter).

Transfer the rolled-out crust onto a baking sheet lined with parchment paper.

Spoon the peach mixture into the center of the crust, leaving a 2-inch border around the edges.

Fold the edges of the crust over the fruit filling, pleating as necessary to create a rustic look.

Brush the crust edges with the beaten egg and sprinkle some sugar on top for added sweetness and crunch.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the fruit is bubbly.

Remove from the oven and let cool for about 10 minutes before slicing.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 6-8

- Presentation Tips: Serve warm or at room temperature, dusted with powdered sugar, and pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.