Grilled Peach Galette
This dessert is a school’s-out-summer’s-here celebration! The delightfully flaky pie crust pairs perfectly with the sweet grilled peaches. Garnish with fresh mint leaves to take this dessert to bright and flavorful heights!
Tasty Team
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Ingredients
for 6 servings
- 1 store bought pie dough
- 1 ½ lb fresh peaches, cut into 1/4 in wedges, peeled if fresh, drained if canned
- ¼ cup sugar (50 g)
- 1 tablespoon instant tapioca starch
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon fresh ginger, ground or graded
- 2 tablespoons lemon juice
- 1 large egg
- 2 tablespoons water, or cream
- 2 tablespoons fresh mint, thinly sliced
Special Equipment
- grill, or grill pan
Nutrition Info
- Calories 224
- Fat 9g
- Carbs 32g
- Fiber 6g
- Sugar 12g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Remove the pie dough from the refrigerator or freezer and let come to room temperature while you prepare the rest of the ingredients. Preheat the oven to 400°F (200°C).
- Heat a grill or grill pan to medium-high heat.
- Arrange the peach slices on the grill and cook for 2–3 minutes per side, or until grill marks appear but the peaches don’t start to smell smoky.
- In a medium bowl, mix together the sugar, tapioca starch, salt, cinnamon, nutmeg, ginger, and lemon juice.
- Add the grilled peaches to the bowl and gently toss to coat.
- Flip a baking sheet upside down and line with a piece of parchment paper. Unroll the pie dough on the parchment.
- Arrange the peaches in the center of the dough, then fold the edges up and over the filling.
- In a small bowl, beat together the egg and water. Brush the egg wash over the edges of the crust.
- Transfer the galette to the oven and bake for 35–40 minutes, or until the crust is golden brown.
- Top the galette with the mint, then slice and serve warm or at room temperature.
- Enjoy!
- RECIPE BY: Breana Jackson
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