Rustic Tart peach galette with butter crust.

Lemon Thyme Peach Galette

Recipe for 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!
Course Dessert
Cuisine American
Keyword lemon thyme, peach, peach galette
Prep Time 20 minutes
Cook Time 20 minutes
dough cooling time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 258 kcal



  • 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

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
  • 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


  • 3 Tbsp Almond Flour
  • 3 Tbsp Sparkling Sugar



  1. 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.
  2. 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.

Peach Filling

  1. In a large bowl whisk together all ingredients except peaches.
  2. Next gently add the sliced peaches and stir with a wooden spoon to coat them.


  1. Preheat oven to 375 F (190 C) Line cookie sheet with parchment paper.
  2. Roll out dough onto floured surface to a 10-12" circle. Place dough onto cookie sheet.
  3. Sprinkle center of dough with Almond Flour or Almond Meal.

  4. 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.
  5. 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.

  6. Brush the folded crust with egg wash and sprinkle with sugar.
  7. Bake for 30-35 minutes until crust is golden brown and peach juices are bubbling.

  8. Remove from oven and allow to cool on pan for 10 minutes.
  9. Juices will look runny, but they will solidify as the galette cools.
  10. Transfer galette by sliding parchment paper off the cookie sheet and onto a wire cooling rack.
  11. Let galette cool completely.

Recipe Notes

Serve with ice cream, whipped cream or crème fresh. Sprinkle with chopped almonds. Drizzle on some honey and dig in!