Summer Peach Galette
This rustic peach galette recipe features fresh peaches, honey, and thyme baked in a flaky homemade crust for an easy summer dessert.
Servings: 8 slices
Equipment
Ingredients
Galette Crust
- 1 double Homemade Pie Crust Recipe
Peach Filling
- 4-5 large ripe yellow peaches peel on, pit removed, sliced
- 42 grams honey
- 1 tbsp fresh lemon thyme leaves optional
- 16 grams all purpose flour
- 8 grams corn starch
- 1 tsp vanilla extract
- 30 grams fresh lemon juice
Egg Wash
- 1 egg
- 1 tsp cream
Topping
- 3 tbsp almond flour
- 3 tbsp sparkling or coarse sugar
- apricot or peach jam warmed
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 the ingredients except the peaches.42 grams honey, 1 tbsp fresh lemon thyme leaves, 16 grams all purpose flour, 8 grams corn starch, 1 tsp vanilla extract, 30 grams fresh lemon juice
- Add the sliced peaches to the mixture and gently toss with your hands or a silicone spatula for an even coating.4-5 large ripe yellow peaches
Galette
- Preheat oven to 375℉ (190℃) and line a rimmed baking sheet with parchment paper. Place your oven rack in the lower-middle section of the oven so the bottom of the crust gets nice and golden.
- 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 , 3 tbsp sparkling or coarse sugar
- Bake for 45-50 minutes until crust is golden brown and peach juices are bubbling. If the crust starts to get a little to dark, loosely cover with a bit of aluminum foil.
- Remove the pan from the oven and place on a wire rack to cool 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. While it's still warm gently paint a thin coating of warm apricot or peach jam onto the peaches for a nice glaze.
- Let the 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.