Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: 6-8 servings – 1 Peach Galette | Prep Time: 15 minutes | Cook Time: 50-55 minutes plus 15-20 minutes resting Time
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 !!!