Peach and Plum Galette with Balsamic Cream
A quick and easy freeform pie, this galette features both peaches and plums, and is topped with a rich and tangy balsamic whipped cream.
Servings 8 slices
Calories 169kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.