Peach and Plum Galette with Balsamic Cream
September 8, 2022
If you aren’t in the mood for a full pie, then a galette is perfect for you. This version features fresh stone fruit and a balsamic whipped cream on top for a tangy addition. So get that pie crust ready and let’s make a peach and plum galette.
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Essentially, a galette is a freeform pie. It has all the same ingredients, and they are even mostly prepared the same way as a pie. But the major difference lies in the simplicity of a galette. While a pie has its own pan, and is generally decorated with a crimped edge or an intricate lattice, a galette is celebrated for its rustic appearance.
The edges don’t need to be perfect. The filling can be cobbled together. It gives you all the best flavors of a pie without as much work (or as many dishes later). In this version, I decided to cut up some seasonal stone fruit and cook down slices with vanilla. Then, each slice is served with a tangy balsamic cream to accentuate those flavors.
What You Need to Get Started
You can easily find all of the ingredients for this peach and plum galette at your grocery store:
- Fridge/Freezer: Pie crust, Milk, Heavy cream
- Produce: Peaches, Plums
- Pantry: Brown sugar, Vanilla extract, Powdered sugar, Balsamic vinegar
- Spice Rack: Sparkling sugar, Cinnamon
- Equipment: Saucepan, Sheet pan, Parchment paper, Pastry brush (optional), Hand mixer or stand mixer, Pie server
- For an easy homemade pie crust: Flour, Salt, Vegetable oil, Milk, Apple cider vinegar, Mixing bowl, Whisk, Parchment paper, Rolling pin
Let’s Make a Peach and Plum Galette
I’ll admit, this recipe started in my head as a purely plum galette, but I’ve been on such a peach kick lately that I couldn’t resist adding in one of everyone’s favorite fuzzy fruits. When it comes to choosing the fruit, any varieties will work here, but I prefer red or black plums and yellow peaches.
Remove the pits from all of the fruits and slice. There’s no need to peel, even the peaches. In fact, a little bit of skin makes this galette feel even more rustic. As for plums, I think the skin provides some of the best flavor of the fruit, with that bite of acid just below the surface.
If your fruits are significantly different sizes, try to cut the slices in half or thirds as needed so you end up with more uniform pieces. I used some pretty tiny plums here, but the peach was super large and juicy, so those peach slices are halved.
Before you begin cooking the fruity filling, get all your equipment prepped. This comes together fairly quickly, so preheat your oven and double check that there is a rack in the center. Also, line a baking sheet with parchment paper and set it aside.
Now, add all of your fruit slices into a medium saucepan or a high-sided skillet, along with some brown sugar and vanilla extract. We are making this whole galette real simple, including just throwing everything together for the filling all at once.
Cook this over medium heat, stirring everything frequently and getting the fruit all coated in the sugar and vanilla as it begins to release its juices. Once the brown sugar has fully dissolved and the mixture has started to become syrupy, you can stir less often.
However, you will continue cooking this for about five to ten minutes total, until the fruit has softened slightly, and the syrup has thickened. I’m a big fan of precooking pie fillings, because it helps avoid any chance of a soggy crust, and it makes the oven time shorter. You can store the fruit filling before adding it to the crust, in a sealed container in the fridge for a couple days.
Once the filling is ready, it’s time to work with your pie crust. Whatever crust you’ve decided to use (I suggest store bought or a super easy crust), follow the instructions to prepare and roll it out onto the lined sheet pan.
Leaving a border of about one-and-a-half to two inches, add the fruit filling into the center of the crust. I actually used a bowl that was around the correct size to gently press an indented guideline into the crust before filling it. However, you are totally fine to simply eyeball it as well.
Now for the hardest part of this recipe (which still is pretty easy), we’re folding the galette. Start by folding in one edge of the crust, allowing it to overlap both itself and then the fruit by about three-quarters to one inch.
To get the size of the folds to look balanced, you can use your imagination to divide your galette into between six and eight pieces. This will ensure that you don’t make too large of folds.
Continue folding in the remaining sides, working your way around the crust. For the parts that overlap, allow the crust to tuck under itself. In the end you’ll have something like a hexagon, heptagon, or octagon.
For the last fold, you can try to manipulate the crust slightly so it tucks under the first, but honestly, it’s totally fine to leave it on top.
When it’s all folded, dip a pastry brush in some milk, and generously brush all the parts of the crust that are still visible. This milk wash will help give the crust a golden color, and more importantly, it helps the cinnamon and sugar stick!
Sprinkle the washed crust with cinnamon and some sparkling sugar, which will hold up nicely to the heat of the oven. Feel free to add a little bit of each on top of the fruit in the center as well. Why not?
Then, bake your galette for right around fifteen minutes. When it’s done, the edges will be golden brown and appear dry. The fruit filling will also be bubbling throughout. That’s a good sign that it’s reached the correct temperature to activate the pectin in the fruit, allowing the filling to thicken slightly as it cools.
Place the entire sheet pan on a trivet to cool for at least ten minutes, until the filling has stopped bubbling. Meanwhile, you can make the balsamic cream.
For some reason, even though I have my trusty stand mixer, I always prefer to make whipped cream with my hand mixer and a mason jar. It just feels faster and easier to me than dealing with bulky stand mixer attachments. However, you can use either, as long as it has a whisk attachment.
Begin whipping the cream on low speed and then gradually increase it up to the highest. This helps prevent the cream from splashing, since it will slowly thicken up. When it reaches soft peaks, set aside the mixer.
Now, you’ll be adding some flavor. Balsamic vinegar has a unique sweet tang that perfectly complements the stone fruits in this galette. And the powdered sugar here helps to mellow the astringence of the vinegar and stabilize the whipped cream.
Continue using your mixer to mix these into the cream and whip it up until stiff peaks form. Then, don’t forget to detach and lick the whisk (my favorite part of making any kind of whipped cream)!
If you are planning ahead, or end up with leftovers, you can store the balsamic cream for a few days in a sealed jar in the fridge. The powdered sugar will help it hold its shape, but if it wilts a bit, no worries. You can quickly rewhip it.
Use a sharp knife or pie server to slice the cooled peach and plum galette, and serve each portion with a generous dollop of the balsamic whipped cream. After baking, the galette will keep at room temperature or in the fridge, tightly wrapped for a couple days. I suggest reheating slices in the microwave if you are storing it in the fridge.
It’s a stone-fruit soiree featuring both plums and peaches, in this freeform pie! A peach and plum galette is made even better with a tangy dollop of balsamic whipped cream.
How to Serve a Peach and Plum Galette
There’s no wrong way to enjoy a fruit bake, and that includes this galette! You can have it for breakfast, dessert, a mid-afternoon snack, alongside a cozy mug of tea, or with a refreshing cocktail (like a raspberry margarita on the rocks)!
If you are enjoying it for breakfast or brunch, you could lean into the fruit flavors and highlight an entire menu of peaches. Or balance this sweet dish with something on the savory end of the spectrum, like a tomato and avocado omelet. Accentuate the vinegar by serving chilled glasses of balsamic peach shrub soda.
For a dessert spread, feature this peach and plum galette alongside other fruity faves, like blueberry lemon bars and cherry chocolate chip cookies. Or allow this to be the star on its own, pairing it with a simple and comforting honey chestnut cafe au lait or chai white hot chocolate.
More Ways to Use Peaches and Plums
Peach and Plum Galette with Balsamic Cream
- 1 Pie Crust Store bought or your favorite recipe, see note
- ¾ lb Peaches and Plums in any combination, pitted and sliced into equal-sized ¼-inch thick pieces
- 2 Tbsp Brown Sugar
- 1 tsp Vanilla extract
- 1-2 tsp Milk
- ¼ tsp Sparkling Sugar
- ¼ tsp Cinnamon
- ¼ Cup Heavy Cream
- ½ tsp Powdered Sugar
- ½ tsp Balsamic vinegar
- Preheat the oven to 400°F with a rack in the center, and line a sheet pan with parchment paper.
- In a medium saucepan or high-sided skillet, add the fruit, sugar, and vanilla. Cook, stirring frequently over medium heat until the sugar has fully dissolved and the mixture has become syrupy. Continue cooking until the fruit has softened slightly, about 10 minutes.
- Roll out your pie crust according to the instructions or recipe, and place onto the center of the prepared sheet pan. Add the filling into the center of the crust, leaving a 1½- to 2-inch border around the outside.
- Fold an edge (about a sixth/eighth of the crust) in toward the center, overlapping itself and the fruit filling by about ¾ to 1 inch. Continue to work your way around the crust, folding in the other edges, until the entire crust has been folded. You will end up with around 6-8 sides, and it's okay if they are not even.
- Brush the top of the crust with milk, and then sprinkle with sparkling sugar and cinnamon if desired.
- Bake the galette for 15 minutes until the edges are golden brown and the fruit filling is bubbling. Let it cool on the pan for about 10 min, until it stops bubbling.
- While the galette is baking, add the heavy cream to a deep mixing bowl or mason jar. Use a hand or stand mixer with the whisk attachment to whip the cream (starting on low speed and gradually increasing to high) until soft peaks form.
- Add in the powdered sugar and balsamic vinegar, and continue whipping until stiff peaks form.
- Slice the cooled galette with a sharp knife or pie server. Serve slices with a dollop of the balsamic cream.
- Make ahead tips:
- You can store the fruit filling before adding it to the crust, in a sealed container in the fridge for 2-3 days.
- After baking, the galette will keep at room temperature or in the fridge, tightly wrapped for up to 2 days. Reheat if desired.
- Store the balsamic cream for 1-2 days in a sealed jar in the fridge. If it droops, rewhip it.
- Pie crust: You can use a store bought pie crust, make your go-to recipe, or make a very quick and easy vegetable oil-based crust. Follow the recipe through step 2. This will make two crusts, so either halve the ingredients, or save the other crust for another use.
- Sheet pan
- Parchment paper
- Pastry brush (optional)
- Hand mixer or stand mixer
- Pie server
- For the crust (optional):Mixing bowl, Whisk, Parchment paper, Rolling pin