Lemon Thyme Peach Galette, fresh peaches coated with honey, seasoned with lemon thyme, and baked in a buttery crust. Peach pie flavors in an open face galette 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 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!
My great grandmother mixed flour and butter together by hand. Sliced, canned, jellied, or baked all of her garden treasures. She also ate her own chickens. Good thing mine already have names to classify them as non edible egg laying pets:)
Now, I didn’t churn the butter or harvest the flour for this recipe. 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!!
Lemon Thyme Peach Galette
- 1 1/4 cups all purpose flour (312.50 g)
- 2 tsp sugar
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter cut into thin slices
- 1/4 cup ice water (62.5 ml)
- 4 cups freshly sliced peaches peel on (900 g)
- ¼ cup honey (62.5 ml)
- 2 tbsp flour
- 1 Tbsp chopped fresh lemon thyme
- 2 Tbsp AP flour
- ½ tsp vanilla
- 1 tsp lemon
- 1 Tbsp corn starch
- 1 egg and 1 Tbsp water stirred together with a fork
Sift flour into bowl, whisk in sugar and salt. Add butter pieces and begin squeezing them into the flour , mixture with your hands. Continue working the butter until it resembles cornmeal.
Pour in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
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.
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.
Brush the folded crust with egg wash and sprinkle with sugar.
Bake for 35-30 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!