Peach and Plum Galette prepared by food and lifestyle expert Brandi Milloy, made with fresh peaches and plums cut into slices. In a mixing bowl  Brandi adds powedered sugar, cornstarch, and a little almond extract mixed together. Peach Jam added to dough which will give you a barrier for thin crust and make the placement of your peaches and plums easier, close dough edges with little pinches, egg wash, sprinkled with turbanoto sugar aka thicker sugar, baked 400 degrees for 30 minutes, ready to serve,  as seen on Food Network Lets Eat Ep 108.
Recipe courtesy of Brandi Milloy

Peach and Plum Galette

Getting reviews...
  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 10 min
  • Yield: 8 servings



  1. Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
  2. Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
  3. Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
  4. Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.