Peaches (2 medium sliced)
Maple Syrup (1/4 cup, I used Carrick Bros)
Blueberries (1/4 cup)
Thyme (1/4 tsp)
Brie Cheese (6 slices)
Pie Crust (Store Bought or Homemade)
Flour (2 Tbsp or as needed)
Egg (1 Large)
Sesame Seeds (1 tsp)
First for this peach galette recipe you'll want to prepare the filling first. Rinse and dry your peaches. Using a medium-sized bowl and a sharp knife, slice your peaches. I like to slice around the core of my peach, twist to separate, and de-pit using a spoon or my hands. Slice 1/4" or as thin as you can and place in your bowl. Add your blueberries, maple syrup and thyme and stir thoroughly - set aside.
Preheat your pellet grill to 375 degrees while you prepare your maple peach galette. I used a store-bought pie crust for this recipe but you can also use yourfavourite homemade recipe. This recipe makes two pies, so you can follow each part of the recipe twice.
Sprinkle some flour on your surface and flatten your pie crust out. Spoon half of your peach galette filling into the centre of your pie crust leaving about 2" space around the edges. I arranged mine by stacking each slice of the peach on top of each other, but you can just spoon it on as well. Place your slices of brie cheese around and in between your slices.
To finish off this peach galette recipe, and really give it that rustic look, take your egg and whisk it in a small bowl. Brush your exposed pie crust and sprinkle with sesame seeds. Your pie is ready to hit your smoker for the next 25 minutes at 375 degrees.
PRO TIP: Make sure not to add too much maple syrup as you don't want your Galette to get too soggy, meaning any excess in the bowl.