Grilled Peach Galette Recipe By Tasty Recipes

GRILLED PEACH GALETTE

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium; after about 15 minutes, turn off the middle burners and turn the remaining burners down to medium-low (you want the temperature to be 375 degrees F). For charcoal grills, bank one chimney starter full of lit and ash-covered briquettes to one side of the grill (be sure to consult the grill manufacturer's guide for best results).
• Wrap a wire cooling rack in three layers of foil.
• For the filling: Combine the peaches, brown sugar, cornstarch, jam, lemon zest, almond extract and salt in a large bowl. Set aside.
• For the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal. Add the vodka, 1 tablespoon at a time, and pulse until the dough pulls away from the sides of the processor and forms a ball.
• Turn the dough out onto a generously floured work surface. Sprinkle a little flour on top of the dough and roll out into a 12-inch round about 1/4-inch thick (the dough will be soft and very easy to roll). Fold the dough in half and transfer to the prepared wire rack (it's okay if the dough hangs off the sides of the rack). Unfold the dough and arrange the peaches on top in a circular pattern, overlapping slightly and leaving a 2 1/2-inch border around the edges.
• Drizzle any liquid left in the bowl over the peaches. Fold the edges of the dough up and over the peaches, pinching back together any tears in the dough. Beat the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough with egg and sprinkle with the turbinado sugar.
• Place the rack on the indirect (no flame) side of the grill. Close the lid and cook until the crust is golden brown and the peaches are tender, 40 to 45 minutes.
• Remove from the grill and cool the galette to room temperature, about 1 hour. Slice and serve with ice cream if using.

GRILLED PEACH GALETTE RECIPE BY TASTY

Steps:

• Remove the pie dough from the refrigerator or freezer and let come to room temperature while you prepare the rest of the ingredients. Preheat the oven to 400°F (200°C).
• Heat a grill or grill pan to medium-high heat.
• Arrange the peach slices on the grill and cook for 2-3 minutes per side, or until grill marks appear but the peaches don't start to smell smoky.
• In a medium bowl, mix together the sugar, tapioca starch, salt, cinnamon, nutmeg, ginger, and lemon juice.
• Add the grilled peaches to the bowl and gently toss to coat.
• Flip a baking sheet upside down and line with a piece of parchment paper. Unroll the pie dough on the parchment.
• Arrange the peaches in the center of the dough, then fold the edges up and over the filling.
• In a small bowl, beat together the egg and water. Brush the egg wash over the edges of the crust.
• Transfer the galette to the oven and bake for 35-40 minutes, or until the crust is golden brown.
• Top the galette with the mint, then slice and serve warm or at room temperature.
• Enjoy!
• RECIPE BY: Breana Jackson

GRILLED PEACH SUMMER SALAD RECIPE BY TASTY

Steps:

• Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
• Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
• Grill for 5 minutes over medium high heat, or until browned.
• On a cutting board, sprinkle the chicken with oil, salt, and pepper.
• Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
• Prepare the peaches and chicken for the salad by slicing both.
• Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
• Enjoy!

GRILLED PEACH PANINI RECIPE BY TASTY

Steps:

• Make the panini: Heat a panini press to high heat.
• Spread 1 tablespoon of pesto on each slice of bread. Layer 3-4 Brie slices, 4-5 peach slices, and a drizzle of aged balsamic on 2 slices of bread. Place the other slices of bread, pesto-side down, on top.
• Spread 1 tablespoon of butter on one side of each sandwich.
• Grease the panini press lightly with nonstick spray. Place a sandwich on the panini press, buttered-side down. Butter the top slice bread, then close the panini press. Cook until the cheese is melted, 2-3 minutes. Remove the panini from the press and repeat with the remaining sandwich.
• Make the salad: Arrange the peach wedges on the panini press and cook until grill marks appear, 2-3 minutes. Remove from the press.
• In a medium bowl, drizzle the arugula with olive oil and aged balsamic vinegar. Toss well. Add the grilled peaches.
• Serve the panini with the salad alongside.
• Enjoy!

GRILLED BLUEBERRY GALETTE RECIPE BY TASTY

Steps:

• Sift 3 cups (375 g) of flour and the salt together into a large bowl.
• Using your fingertips, work the butter into the flour, breaking up the cubes as you go until no large lumps remain. Shake the bowl to coax any large chunks of butter to the surface. If you have warm hands or the process is taking too long, chill the bowl in the refrigerator for 20 minutes to cool down--you don't want the dough to be greasy at all!
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the egg mixture to the dry ingredients, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough, if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean work surface and bring the dough together. You don't want to overwork the dough, but it should be a cohesive disc with no real cracks or very dry bits.
• Divide the dough into 2 discs, 1 slightly larger and 1 slightly smaller. Wrap the discs in plastic wrap and chill for at least 30 minutes, or up to 4 days.
• Meanwhile, make the blueberry filling: In a medium bowl, mix together the blueberries, lemon juice, ⅔ cup of sugar, and the remaining 2 tablespoons of flour.
• Preheat the grill on medium-high for about 10 minutes, to about 375˚F (190˚C).
• Lightly flour a clean surface and unwrap the smaller disc of chilled dough. Flour the top of the dough. Using a rolling pin, roll out the dough, giving it a quarter turn every few times, to spread the dough evenly and ensure it doesn't stick to the surface. If any cracks form, smush them back together. Roll out the dough to a circle about ¼ inch thick and 8 inches (20 cm) wide. Use the star-shaped cookie cutter to cut about 12 stars.
• Roll out the larger disc of dough, creating a circle about 13 inches (32 cm) wide.
• Pour the blueberries into the center of the larger circle and form into an even circle, leaving a 2-inch (5-cm) border all the way around. Use your hand to fold the edges of the crust over the filling.
• Place the stars over the blueberry filling, slightly overlapping. Refrigerate the galette if not grilling immediately, up to 2 hours.
• Before grilling, brush the beaten egg over the crust and stars and sprinkle the remaining tablespoon of sugar all over the galette.
• Carefully transfer the galette to a 12-inch (30 cm) square piece of aluminum foil set over an inverted rimmed metal baking sheet. Fold the edges of the foil up to catch any dripping juices.
• Set the baking sheet at the center of the grill and close the lid. Grill for 30 minutes, until the crust is golden brown and the filling is bubbling. Check every 10 minutes and adjust the heat level as needed.
• Let cool for at least 30 minutes, then slice and serve with a dollop of whipped cream.
• Enjoy!

GRILLED PEACH AND BLUEBERRY COBBLER RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
• Add the blueberries and peaches and use a spatula to toss until well coated.
• Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
• Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
• Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
• Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
• Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
• Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
• Preheat the grill to 350°F (180°C).
• Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
• Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
• Enjoy!