Lemon Thyme Peach Galette, fresh yellow peaches coated with honey, seasoned with lemon thyme, and baked in a buttery crust. Peach pie flavors in an open face galette also referred to as a rustic fruit tart, that tastes just like summer!
Nothing says summer has arrived quite like a bowl full of fresh peaches! If I had to choose my favorite fruit, it would most definitely be a ripe yellow peach. Using them for smoothies, margaritas, pies, tarts, and ice cream; it’s a one of a kind flavor that I can’t get enough of. But, today I’m making a peach galette recipe with notes of fresh lemon thyme from my herb garden.
My great grandmother would be so proud of me if she knew I was baking with farm fresh peaches and backyard grown thyme. She grew or raised most of her ingredients in a small neighborhood yard. In those days “fresh” meant walking outside and cultivating your own food. There weren’t any frozen store bought pies at that house!
Now, I didn’t churn the butter or harvest the flour for this fresh peach dessert. Nor did I grow the peaches…But, I did water and weed the garden so my lemon thyme would thrive:) That counts for something right?
Hope you enjoy this handmade peach galette recipe!!
Tips for Making a Peach Galette
- Make your pie crust first, then wrap in plastic wrap and let chill.
- You can divide the pie crust into halves or quarters for smaller fruit galettes. I used thicker peach slices, therefore I chose a thick galette crust to support the weight of the peaches.
- Feel free to peel your peaches, if you’re not a fan of the skin. Just remember when it bakes it gets nice and soft.
- Place dough on a floured surface and roll out to 12-14 inch circle. This should make the thickness fall around 1/8-1/4 inch. Too thin and the crust will tear, too thick and there won’t be room for peaches!
- Sprinkle almond flour or almond meal in the center of your rolled out dough. This technique will help absorb some of the peach juices and keep your crust from getting soggy.
- Arrange the honey coated peaches in whatever pattern you like.
- Fold up the edges of the crust, using a pastry brush coat with water wherever you have a seem. This helps the dough stick together and hold the folded shape.
- Sprinkle with additional thyme.
- Bake your galette on the middle rack.
- Let cool for about 15 minutes before slicing.
Lemon Thyme Peach Galette
- 2 1/2 Cups (320 g) All Purpose Flour
- 1 tsp Salt
- 16 Tbsp Unsalted Butter Cold, cut into small cubes
- 1 Egg stirred with a fork
- 4-5 Tbsp Ice Water
- 4 Cups (4-5 peaches) Fresh Slice Peaches peel on, pit removed
- ¼ Cup Honey (62.5 ml)
- 1 Tbsp Fresh Lemon Thyme chopped
- 2 Tbsp All Purpose Flour
- 1 Tbsp Corn Starch
- 1 tsp Vanilla
- 6 Tbsp Fresh Lemon Juice
- 1 Egg and 1 Tbsp water stirred together with a fork
- 3 Tbsp Almond Flour
- 3 Tbsp Sparkling Sugar
Sift flour into bowl, whisk in salt. Add butter pieces and begin working them into the flour with a pastry cutter or with your fingers. Continue working the butter until it resembles cornmeal with small pieces of butter.
Add the egg and stir with wooden spoon.
Begin working the dough into a ball with hands while adding ice water a Tbsp at a time until dough ball is formed. Not too sticky!!
Cover with plastic wrap and set in fridge for at least an hour to firm. Can be made the day or night before.
In a large bowl whisk together all ingredients except peaches.
Next gently add the sliced peaches and stir with a wooden spoon to coat them.
Preheat oven to 375 F (190 C) Line cookie sheet with parchment paper.
Roll out dough onto floured surface to a 10-12" circle. Place dough onto cookie sheet.
Sprinkle center of dough with Almond Flour or Almond Meal.
Assemble peaches onto the crust leaving a 2 inch border. This galette used a spiral of overlapping peaches, but you can arrange them any way you choose.
Fold dough over and crimp to enclose the peaches. This will create an open center with a “pizza crust” look. Use water to seal the dough seams.
Brush the folded crust with egg wash and sprinkle with sugar.
Bake for 30-35 minutes until crust is golden brown and peach juices are bubbling.
Remove from oven and allow to cool on pan for 10 minutes.
Juices will look runny, but they will solidify as the galette cools.
Transfer galette by sliding parchment paper off the cookie sheet and onto a wire cooling rack.
Let galette cool completely.
Serve with ice cream, whipped cream or crème fresh. Sprinkle with chopped almonds. Drizzle on some honey and dig in!