Peach galette Calories

To make a peach galette, place sliced peaches in the center of rolled pastry, leaving a border, then fold the edges over the fruit and bake. A little flour or starch mixed with the peaches helps thicken their juices.

Use ripe but still firm peaches for a peach galette. They should smell fragrant and yield slightly when pressed; very soft fruit releases more juice and can make the pastry soggy.

You do not need to peel peaches for a peach galette. The skins soften as the fruit bakes and add color; peel them if they are tough or if you prefer a smoother filling.

To keep a peach galette from getting soggy, avoid adding excess peach juice and toss the slices with a little flour or starch. Sprinkling ground almonds or breadcrumbs over the pastry center before adding the fruit can also absorb moisture.

Yes, you can make peach galette with frozen peaches. Thaw them first and drain away the excess liquid, since extra moisture can soak the pastry. Toss the drained fruit with a little thickener before arranging it on the dough.

Yes, puff pastry works for a peach galette and gives it a lighter, flakier crust. Keep the pastry cold while shaping it, and avoid overloading the center with peaches so the folded edges can hold the filling.

Store leftover peach galette covered in the refrigerator once it has cooled. The pastry softens as it sits, so warm a slice in the oven before serving to bring back some crispness.

Yes, peach galette reheats well in an oven. Warm slices until the pastry is crisp and the filling is heated through; a microwave is quicker but tends to make the crust soft.

Serve peach galette with vanilla ice cream, whipped cream, or crème fraîche. A small scoop of ice cream melts over a warm slice, while crème fraîche adds a tangy contrast to the sweet peaches.