Delicious Galette with Peach Slices: A Sweet Treat
A rustic, free-form tart filled with fresh peach slices, drizzled with honey and lemon, and baked to golden perfection. This galette features a flaky crust and a sweet, slightly tart filling.
Equipment
- rimmed baking sheet
- parchment paper
- Wire cooling rack
- fork
- wooden spoon
Ingredients
Galette Crust
- 1 double batch Homemade Pie Crust None
Peach Filling
- 4 cups fresh sliced peaches peel on, pitted
- ¼ cup honey None
- 1 tbsp fresh lemon thyme chopped
- 2 tbsp all-purpose flour None
- 1 tbsp cornstarch None
- 1 tsp vanilla None
- 6 tbsp fresh lemon juice None
Egg Wash
- 1 egg None None
- 1 tbsp water None
Topping
- 3 tbsp almond flour None
- 3 tbsp sparkling sugar None
Instructions
None
- Prepare the pie crust by making a double batch, wrapping it in plastic, and chilling for at least 1 hour until pliable.
- In a large bowl, whisk together honey, lemon thyme, flour, cornstarch, vanilla, and lemon juice. Gently stir in the sliced peaches to coat.
- Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- On a floured surface, roll the pie crust into a 10-12 inch circle and place it onto the prepared baking sheet.
- Sprinkle almond flour over the center of the dough, then arrange the peach slices in a spiral pattern, leaving a 2-inch border.
- Fold the outer dough edge over the peaches to create a rustic crust, crimping to enclose the fruit and sealing the seams with cold water.
- Brush the folded crust with the egg wash and sprinkle evenly with sparkling sugar.
- Refrigerate the assembled galette for 30 minutes before baking.
- Bake for 30-35 minutes, or until the crust is golden brown and the peach juices are bubbling.
- Let the galette cool on the pan for 10 minutes, then carefully transfer it to a wire cooling rack to cool completely before slicing.
Notes
Do not peel the peaches; their skin softens during baking and adds texture. Use ripe but firm peaches for the best results, and remember that lemon juice prevents browning and balances sweetness. Fresh thyme can be substituted with rosemary or basil, and canned peaches can be used if drained, rinsed, and patted dry. Keep the pie dough cold for a flakier crust.