Savory Peach, Brie & Caramelized Shallot Galette

This Savory Peach, Brie and Caramelized Shallot Galette Recipe is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee’s Kitchen possible!

Most people immediately think of dessert pies and pastries when they plan for a recipe using peaches. I wanted to make a balanced savory dish that can be used as an appetizer or a main course for any time of the day.

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Dinner of the day: Peach, brie & caramelized shallot galette! #dotd #dinnertime #dinnerideas #dinnerrecipe #fypage #cookingtiktok #peaches #recipe

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Savory Peach, Brie & Caramelized Shallot Galette – Keep it Simple and Quick

I’ll admit, I’m a lazy baker. I normally choose to bake with berries over any other fruit just because I don’t have to peel or slice them. But lately, there have been so many good-looking peaches on sale, and I couldn’t resist buying a few pounds. After eating a few with the skin on, I wondered why I ever bothered peeling them. I don’t even notice the skin.

I wanted to create an easy (read lazy) peach recipe in which I didn’t need to peel or slice the peaches because there are some days when I just can’t be bothered to do things like that.

Pie was out of the question, but not a galette. A galette is a rustic, free-form pie. “Rustic” is a word we like to use in culinary school when something isn’t necessarily considered “fine dining,” but it’s still delicious and beautiful. Galettes are baked on a baking sheet, not a pie dish, and you really can’t mess them up.

In traditional galettes, you make pie dough and roll it out to a circle. But I used a sheet of store-bought puff pastry instead. You could also use store-bought pie dough, but I really don’t like store-bought pie dough, whereas I don’t mind store-bought puff pastry.

What Makes this a Savory Peach Galette?

Caramelized Shallots

The recipe starts by caramelizing shallots. The caramelized shallots add a fullness and subtle sweetness to the dish while cutting the bite of a raw shallot.

It takes time to properly caramelize shallots. One chef at school told me it took several hours. I don’t know about you, but I don’t have time for that. Around 20 minutes is plenty of time for me. I always start by melting a big chunk of Challenge unsalted butter in my sauté pan first. I only use Challenge butter because it is 100% real cream butter made with with pure pasteurized sweet cream. Also, right after adding the shallots to the pan, make sure to salt the shallots. WHY? Because the salt helps to break the shallots down so they can properly caramelize.

Brie and Prosciutto

Good savory dishes need a balance of salt, acid, and fat. Brie and prosciutto help out by adding fat and salt. When using the prosciutto remember – a little goes a long way, particularly in a single bite.

Dijon Mustard and Dash of Balsamic Glaze

We need acidity to balance out the salt and fat from brie and prosciutto. The peaches have a mild acidity, but these two ingredients make sure the dish is complete in flavor and moist after cooking.

Basil

I love adding basil to fruit dishes. The peppery taste complements the sweet peaches. Plus it adds an extra WOW factor to the visuals of the dish and each bite.

Preparing the Puff Pastry

Once you have the shallots made, all you need to do is layer the ingredients on top of the puff pastry. So unroll your puff pastry and prick the center of it with a fork. This will prevent that area from puffing up too much. Don’t prick the edges though because we want those to puff up.

Then layer all the ingredients in the center of the puff pastry where you just pricked it.

Tips for Making a Savory Peach Tart Appetizer

A couple of things I want to point out:

• If you don’t like brie, substitute goat cheese, white cheddar, or parmesan.
• The dish can be an appetizer or a main.
• I kept the peaches as halves because 1) I liked the way they looked 2) I didn’t want to cut them 3) I was afraid my slightly overripe peaches would get mushy when I baked them.
• But you can do whatever you want! If it makes you feel better to cut them, by all means cut them. If you like peeling peaches, peel them. I didn’t and it was just was easy to cut into when I sliced it up.
• If you want this to be vegetarian, don’t use prosciutto. Just omit it.
• Don’t have basil? Use fresh thyme or rosemary instead.
• Thanks to TikTok, I learned this week I’ve been pronouncing balsamic wrong my whole life. From now on, I read it as baal-saa-muhk.
• Is this a main course or a dessert? It’s appropriate to eat at whatever time you decide to eat it!

If you’re interested in a true dessert galette – try out my Blueberry Lavender Galette. If you have extra puff pastry leftover consider using it for an easy, delicious breakfast using my Puff Pastry and Lox recipe.

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