What is the difference between a galette and a crostata?

They can be the same thing, one French and the other Italian. But crostata is also used when referring to lattice pies that are baked on a pie plate, like this fig jam tart .

How do I keep my galette from getting soggy?

Use a cold pie crust, add a base before adding the fruit, and assemble it right before putting it in the oven. This way, you don't give the fruit time to start releasing liquid. In the case of this easy peach galette, we use almond cream. But you can also add a thin layer of ground nuts or cookie crumbs. They will soak up the extra juices from the fruit.

Can you reheat a galette?

Yes, you can, and it's a good idea if you store it in the refrigerator. Warm it in a medium/high oven (350° to 375°F) for about 10 minutes so that the crust crisps up again, or becomes flaky if using puff pastry.

How do you know when the galette is done?

The dough should be golden brown, dry, and the fruit bubbling and roasted, slightly shriveled. You can check the bottom of this rustic tart to see that it's not still white and soggy. If that is the case, place it in the lower part of the oven for 5-10 minutes so it browns.

Peach Galette (free-form tart)

Ingredients

For the crust:

1 recipe Italian pie crust (for other alternatives see Notes, below)

For the filling:

1/2 recipe almond cream (homemade or store-bought)
3-4 large peaches, cored and sliced (with or without skin)
3-4 tablespoons sugar (I like brown sugar more than white, but both work just fine)
3 tablespoons sliced almonds

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F/180°C
Have ready the measured almond cream and the sliced peaches. After the dough is rolled the assembly should be quick so the pie crust doesn't start to soften too much.
Roll the dough: start with the disk of cold dough on the counter, roll it a few inches, and finish on a piece of paper that will then go onto the baking sheet with the assembled galette. You will need to roll the dough about 3 extra inches than the galette size you want to make.
Lightly flour the counter space and have ready the piece of parchment paper at least 8x8 inches.
Take out the dough from the fridge and begin to roll it, lifting and turning it a quarter (I do it to the left) regularly, making sure that it doesn't stick.
Make a circle of roughly 11 inches in diameter to then have an 8-inch galette. I recommend transferring the dough to the parchment paper when it's about 9 inches and roll the rest on the paper, even if the paper is smaller. You will turn the edges inwards so don't worry.
Spread the almond cream in the center making a circle and leaving 3 inches without filling.
Arrange the peach slices any way you want.
Dust the fruit with the sugar and start turning the leftover crust inward. It will have small folds each time you lift it.
Complete the round and sprinkle the outer edge with the sliced almonds. You can add an egg wash first if you want to. Simply mix a lightly beaten egg and a tablespoon of milk and brush before sprinkling the sugar.
Bake for about 40 minutes or until the dough is golden, the fruit bubbly and the almond cream somewhat set.
Let cool on a wire rack until you can carefully transfer it to a serving plate.
Eat warm or at room temperature sprinkled with powdered sugar, a scoop of ice cream or whipped cream and a drizzle of honey.
Store leftovers at room temperature for a day and after refrigerated for 3-4 days, always wrapped to avoid it from drying out.

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space (work surface or counter space) to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Crust: alternatively you can use our sweet shortcrust pastry, the perfect flaky pie crust if you want a more neutral dough that is not so sweet. Or any other sweet crust you like, homemade or store-bought.
Filling: if you don't want to make the frangipane or almond cream, use a few tablespoons of ground almonds or vanilla cookie crumbs. Put the peaches on top.
Serving it: slightly warm with a scoop of vanilla ice cream (and a drizzle of honey maybe?) is the perfect way in my opinion. But this is also a good tart to serve at room temperature.
Smaller galettes: you can make about 4 individual rustic tarts with this recipe. Very cute when you have guests.
Other fruit: this galette recipe works really well with nectarines, plums, pears, and apricots.

Author: Paula Montenegro
Prep Time: 20 minutes
almond cream + pie dough: 90 minutes
Cook Time: 40 minutes
Category: Pies & Tarts
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1/8
Calories: 466
Sugar: 23 g
Sodium: 87.2 mg
Fat: 26.9 g
Carbohydrates: 51.6 g
Fiber: 2.5 g
Protein: 6.5 g
Cholesterol: 107.3 mg