Peach Galette

Ingredients

• 1 pkg Pie Crust, Refrigerated, Room Temp 14oz Pkg
• 4 ea Peaches, Colorado, Large, Ripe Cut into 1/8” Slices
• 1/3 cup Sugar, Brown, Dark Packed 1/3 Cup
• 1 tbsp Vanilla Paste or Extract Paste will give a deeper flavor
• ½ tsp Salt, Kosher
• 3 tbsp Cornstarch use 2 tbsp for a thinner filling
• 1 tbsp Lemon Juice, Fresh
• ½ stick Butter, Salted lightly melted
• 2 tbsp Sugar, Turbinado
• 1 pint Vanilla Bean Ice Cream or Salted Caramel Gelato

Directions

Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, or any cooking tools

Pull the pie crust from the fridge, leave in the package and place on the counter for 10 minutes to soften or temper

Clean out Traeger or Pellet Grill as needed and change drip tray liner

Fill pellet hopper with maple or apple pellets

Set Traeger to 375˚ F, hit enter and hit ignite, add a pizza stone while grill is heating up to temp

While Traeger is heating up –

Fold a piece of parchment paper in half and create approx. a 12×12 square
Carefully unroll the pie crust and place on the parchment paper
Lightly brush the pie shell with butter
In a large mixing bowl, add the peach slices, brown sugar, vanilla paste, salt and cornstarch
*** Chef’s Tip – for a thinner liquid use 2 tbsp cornstarch, for thicker liquid use 3 tbsp cornstarch
Mix well to combine
Allow to rest for approx. 5 minutes

Carefully arrange the peach slices on the pie crust, leaving a 1 1/2” border

Pour any liquid over the peaches

Carefully fold up the border and pinch in places around the entire edge of the galette

Brush the edge of the crust with butter and dust with the turbinado sugar

Sprinkle some turbinado sugar over the top of the galette as well

When Traeger temp hits 375˚ F carefully add the galette (on parchment paper) to the pizza stone
*** Chef’s Tip – for oven cooking, bake at the same temp, on a pizza stone, on the center rack of your oven.  Reduce time by 5-8 minutes of using a convection oven

Cook for 50-55 minutes or until desired doneness is reached

Using Nitrile and heat proof gloves, carefully remove the galette and place onto a drip pan or cooling rack and bring into the kitchen

Rest for minimum of 15-20 minutes to allow the filling to cool and thicken

Serve with vanilla bean ice cream or salted caramel gelato

Store any leftovers loosely covered overnight, do not refrigerate

Devour !!!