I prefer to bake my peach galette and then freeze it. Here’s why. The fruit filling will expel more liquid as it thaws out, and this can lead to a soggy crust as you bake it from frozen.  Instead, bake your peach galette first, but take it out just as the crust turns a light golden brown. Let the galette cool completely, and wrap and freeze the galette. The galette should be good for up to 4 months this way.   When you’re ready to serve, let the galette thaw out (in the fridge or room temperature). Preheat a baking tray in the oven, and then place the galette on top of it and let it bake until the crust is a dark golden brown.  Serve warm.