Peach Galette Recipe - The Best! (2024)

FAQs

How do I keep my galette from getting soggy? ›

Bake on a baking sheet placed on top of the baking stone. Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely.

Spices and Herbs

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

Let the fruit sit in sugar before baking the pie.

An easy trick that helps eliminate extra liquid in fruit pies before they hit the oven is to put the fruit into a colander, sprinkle a couple of tablespoons of sugar on the fruit, stir it up, and let the liquid drain off. Don't lose all that yummy liquid!

In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.

You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

Soggy bottoms

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Ascorbic acid, commercial mixtures of fruit fresh or fruit preserver and lemon juice keep the color of peaches fresh and bright when serving fresh and in frozen storage.

Simply place the peaches in a brown paper bag, loosely roll the top closed, and leave at room temperature. The total time for ripening varies, and largely depends on just how firm the peaches are when starting, but it's safe to plan on a day or two. Check the peaches after about 24 hours.

If your crisp is too soggy, it's likely because there was too much liquid in the fruit or because you didn't let it cool long enough. If your peaches are extra sweet, you might need to add more cornstarch or use fewer peaches.

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Is it better to thicken fruit pie with flour or cornstarch? ›

Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Remove the dough from the plastic wrap and roll it out into a 12 by 12-inch circle. It's okay if the circle isn't perfectly round. In fact, my galette dough usually appears quite rustic and I like it that way. For a perfect circle, simply use a pizza cutter to cut off any uneven edges.

A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.

A crostata is an Italian version of the French galette that can be sweet and savory, too. We've baked sweet crostatas filled with apricot jam or strawberry jam, as well as an umami-rich scallion and soy filling.

1.Wrap them tight

To avoid that, simply keep the pastry such as a croissant or madeleine in a paper bag to keep it crisp if you plan on consuming it within 12 hours. Otherwise, wrap it up with aluminium foil or cling wrap to prevent them from drying up.

To Store: The baked galette can be stored at room temperature for up to two days. For longer storage, wrap snugly in parchment and foil, then into a freezer bag for a few weeks. Reheat at 350F for about 15 minutes.

Freezing the little pies before baking helps the structure hold shape. Because a mini galette is meant to be eaten out of hand, cut larger fruit into bite-size pieces, which will also avoid lumpy edges.