Peach Galette

A galette may sound fancier (and fussier!) than a homemade pie, but you might be surprised at how easy this delicious dessert is to make. But what is a galette exactly? "A galette is basically a flat pie," Ree Drummond says, but more specifically, it's a rustic, free-form dessert that doesn’t require any special equipment since it’s baked right on a sheet pan. We love filling a galette with fresh peaches, but you can also use a variety of other stone fruits, berries, or thinly sliced apples for the filling. 

How do I keep my galette from getting soggy?

Peaches are juicy and delicious, but they also release a lot of liquid when cooked. To prevent your crust from getting a soggy bottom, toss the peaches with the sugar, cornstarch and lemon juice just before arranging them on the crust. After you've added all of the fruit, if you notice juice left in the bottom of the mixing bowl, it's best to leave most of it there and drizzle just a small amount over the peaches before baking. This keeps filling moist and the crust crisp.  

What is the difference between a pie and a galette?

Unlike a typical pie that’s baked in a pie pan, a galette is a free-form pastry that’s rolled out, topped with fillings, then the edges of the dough are folded over part of the fruit to make a "crust". Like a pie, it uses the same kind of pastry dough, but because it is not as deep, it bakes through more quickly.

How do you know when a galette is done?

The best part about a galette is that the fruit isn’t hiding under a double crust (like it could be with pie). You can see it and even test it to see if it’s cooked through and softened. Your galette will be perfectly cooked when the crust is golden brown, the filling is thickened and bubbling, and the fruit is soft. To test, insert the tip of a paring knife into one of the peach wedges—if it goes in easily, its good to go!