Peach Galette Recipe

All-purpose flour: The base for the crust, providing structure and texture.

Sugar: Adds sweetness to both the crust and the peach filling.

Salt: Enhances the flavors in the crust.

Unsalted butter: Creates a flaky, tender crust when cold and cubed.

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

Peaches: The star of the dish, providing natural sweetness and juiciness.

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

Cornstarch: Thickens the peach filling to prevent it from becoming too runny.

Vanilla extract: Enhances the flavor of the peach filling.

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

When preparing the dough for the peach galette, ensure that the butter remains cold throughout the process. This can be achieved by chilling the cubed butter in the freezer for a few minutes before incorporating it into the flour mixture. Cold butter creates a flaky texture in the crust by releasing steam during baking, which helps to separate the layers of dough.

• 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.

• sugar - Substitute with honey: Honey provides natural sweetness and a slightly different flavor profile, but use less as it is sweeter than sugar.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different mineral taste.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

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

• sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and is a natural sweetener, but use less as it is sweeter than sugar.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

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

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the peaches.

• egg - Substitute with milk: Milk can be used for the egg wash to provide a similar browning effect on the crust.

• To store your delightful 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 a longer storage solution, freezing is an excellent option. First, let the peach galette cool completely. Then, wrap it securely 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 peach galette, thaw it in the refrigerator overnight. To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the filling is heated through.

• If you prefer individual servings, slice the peach galette before freezing. Wrap each slice in plastic wrap and then in aluminum foil. Store the slices in a freezer-safe bag or container. This way, you can thaw and reheat single portions as needed.

• For an extra touch of freshness, consider adding a dollop of whipped cream or a scoop of vanilla ice cream to your reheated peach galette. The contrast of the warm, flaky crust with the cool, creamy topping is simply irresistible.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover peach 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 peaches are warmed through 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 and cover it with aluminum foil. Heat for 10-12 minutes, checking occasionally to ensure the crust doesn't burn.

• Microwave Method: This method is quicker but may result in a less crispy crust. Place a slice of the peach galette on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Skillet Method: For a crispier crust, heat a non-stick skillet over medium heat. Place the galette slice in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the peaches are warmed through and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the peach galette in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure even heating and to prevent the crust from burning.

• Oven: Used for baking the galette to achieve a golden crust and bubbly filling.

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

• Parchment paper: Prevents the galette from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to combine the dry ingredients for the dough and to mix the peach filling.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough disk before refrigerating it.

• Rolling pin: Rolls out the dough into a 12-inch circle.

• Knife: Slices the peaches for the filling.

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

• Measuring spoons: Measures smaller quantities of ingredients like salt, lemon juice, and vanilla extract.

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

• Cooling rack: Allows the galette to cool evenly after baking.

Prepare the filling in advance: Slice and mix the peaches with sugar, lemon juice, cornstarch, and vanilla extract the night before. Store in the fridge.

Use a food processor: Quickly combine flour, sugar, salt, and butter by pulsing in a food processor. This saves time compared to cutting in butter by hand.

Pre-chill the dough: Make the dough ahead of time and keep it in the freezer. Thaw in the fridge when ready to use.

Roll dough on parchment: Roll out the dough directly on parchment paper. This makes transferring to the baking sheet easier and quicker.