Lemon Peach Galette

Lemon Peach Galette is made with fresh yellow peaches coated with honey, seasoned with 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!

With no pie dish required and a simple fold-over crust, this freeform tart lets the peaches shine. A sprinkle of almond flour keeps the crust crisp, while sparkling sugar adds just the right bit of crunch.

Key Ingredients & Test Notes

• Homemade Pie Crust – Flaky and buttery with just the right snap. Use my favorite all butter pie crust for best results.
• Fresh Peaches – Choose ripe but firm peaches for best texture and flavor. No need to peel them, the skin softens in the oven and adds a lovely color and slight chew.
• Honey – Naturally sweetens the filling and enhances the floral notes of the peaches.
• Fresh Thyme – Adds an herbal brightness that pairs beautifully with stone fruit. It’s subtle and lovely, you can even swap it for fresh rosemary or basil.
• All Purpose Flour + Cornstarch – Together, these thicken the peach juices to prevent a soggy crust.
• Vanilla – Adds depth and warmth to balance the tart lemon and sweet honey.
• Lemon Juice – Brightens the flavor and balances the sweetness with just enough acidity.

How to Assemble Peach Galette

1. Roll dough into a large circle about 10 tp 12-inches wide and 1/4-inch thick. Coat the center with a thin layer of almond meal.

2. Start two inches from the edge of the dough and begin laying the peach slices in a circle, slightly overlapping each other in a spiral until you reach the center.

3. Fold the dough inwards towards the peaches, slightly overlapping the outer circle, crimping as you go.

4. Brush the crust with a light coating of egg wash and sprinkle with coarse sugar. Chill the galette for 30 minutes before baking.

Helpful Tips

• Use ripe but firm peaches – Too soft and they’ll turn mushy; too firm and they won’t release their juices properly.
• Don’t skip the lemon juice – It keeps the peaches from browning and balances the natural sweetness.
• Taste your fruit before assembling. If your peaches are extra sweet or tart, adjust the honey slightly.
• Keep your pie dough cold – Pop the whole assembled galette into the fridge for 30 minutes before baking. Cold dough equals flakier crust!
• Seal the dough crimps with a little cold water using a pastry.

Serving

Serve slices warm or at room temperature. This peach galette pairs beautifully with a scoop of salted honey ice cream, extra peaches with homemade peach ice cream, or a dollop of lightly sweetened crème fraîche.

Storage & Leftovers

FAQs

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

5 from 1 vote

Lemon Peach Galette

By Jenn Davis

Prep: 20 minutes mins

Cook: 20 minutes mins

dough cooling time: 30 minutes mins

Total: 40 minutes mins

Servings: 8 slices

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This rustic peach galette recipe features fresh peaches, honey, and thyme baked in a flaky homemade crust for an easy summer dessert.

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Equipment

• rimmed baking sheet

Ingredients

Galette Crust

• ▢ 1 double Homemade Pie 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

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Instructions 

Galette Crust

• Make a double homemade pie crust, wrap in plastic wrap and let rest in the fridge for at least 1 hour before rolling out. If dough is firm, allow to warm at room temperature until pliable.
  1 double Homemade Pie Crust Recipe

Peach Filling

• In a large bowl whisk together all ingredients except peaches.
  ¼ Cup Honey, 1 Tbsp Fresh Lemon Thyme, 2  Tbsp  All Purpose Flour, 1 Tbsp Corn Starch, 1 tsp Vanilla, 6 Tbsp Fresh Lemon Juice
• Next gently add the sliced peaches and stir with a wooden spoon to coat them.
  4 Cups (4-5 peaches) Fresh Slice Peaches

Galette

• Preheat oven to 375℉ (190℃) and line a rimmed baking 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.
  3 Tbsp Almond Flour
• 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.
  1 Egg and 1 Tbsp water stirred together with a fork, 3 Tbsp Sparkling 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 before slicing.

Notes

Serve slices warm or at room temperature. This peach galette pairs beautifully with a scoop of salted honey ice cream, extra peaches with homemade peach ice cream, or a dollop of lightly sweetened crème fraîche.

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