Lemon Thyme Peach Galette is made with fresh yellow peaches coated with honey, seasoned with lemon thyme, and baked in a buttery flaky homemade pie 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.
What is a Galette Dessert?
A galette is a rustic French dessert that is created by rolling out pastry dough into a large circle, filling it with your favorite fruit, and then folding the edges of the dough inward onto the fruit before baking. The galette is then baked on a flat baking sheet instead of in a pie pan.
I love making all types of fruit pie, but I must say a galette is at the top of my list. Its easier to assemble than a lattice pie dessert but has all the same texture and filling elements.
The rustic appearance of the fruit galette is also quite appealing and almost resembles a fruit pizza. If you fell intimidated by intricate pie crusts or simply don’t want to fret with a pie pie dish, the peach galette is a perfect introduction to working with pastry crust and fruit.
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 ⅛-1/4 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 cold water wherever you have a seem. This helps the dough stick together and hold the folded shape.
- Sprinkle with additional thyme.
- After you paint the folded crust with egg wash sprinkle with turbinado sugar crystals.
- Bake your galette on the middle rack.
How to Serve a Peach Galette
Let the galette cool for about 15 minutes by placing the baking sheet onto a cooling rack. Then slide the galette onto a slicing surface.
I love to enjoy all fruit pies and this fruit galette warm with a scoop or two of ice cream! May I suggest a vanilla bean ice cream, homemade peach ice cream, or a dollup of creme fraiche.
You can wait for it to cool down a bit or slice and serve warm. It is totally up to you. I’ve also found galette dessert to be quite delicious eaten cold from the fridge the next day.
Variations for Peach Galette
The best thing about this recipe is the options for using whatever fruits you have available! Here are a couple suggestions!
Apricot or Plum Galette: Swap the sliced peaches out for apricots, plums, or a mixture of the two.
Peach Berry Galette: Swap half of the sliced peaches for blueberries or blackberries.
FAQ’s for the Best Peach Galette
Can I use Canned Peaches? Yes, you can use canned peached for this recipe. I would drain all the juice from the can and then rinse the peaches to remove any excess syrup. Place the slices on a paper towel to sit for about 5 minutes before making your filling.
Making a peach galette using frozen peaches? Fresh peaches are always my first choice when making fruit desserts. But, if they are out of season or you simply can’t find any frozen peaches will work for this recipe. Make sure to allow your frozen peaches to completely thaw to room temperature. Place on a paper towel to absorb an excess water before adding to filling.
Can I assemble a fruit galette in advance? Yes, you can completely assemble the fruit galette and place on baking dish before transferring to the fridge. The galette can chill in the fridge an hour or two before baking. Make sure all excess liquid from the filling has been drained to prevent a soggy galette crust.
Other Peach Recipes You Might Like:
Lemon Thyme Peach Galette
Ingredients
One Homemade Pie Crust (click for crust recipe)
Peach Filling
- 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
Egg Wash
- 1 Egg and 1 Tbsp water stirred together with a fork
Topping
- 3 Tbsp Almond Flour
- 3 Tbsp Sparkling Sugar
Instructions
Make One Homemade Pie Crust Recipe (do not bake)
Peach Filling
- 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.
Galette
- Preheat oven to 375 F (190 C) Line cookie sheet with parchment paper.
- Roll out pie crust 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.