Lemon Peach Galette
Serves 8
20 mins prep
20 mins cook
30 mins dough cooling time
40 mins total
This rustic peach galette recipe features fresh peaches, honey, and thyme baked in a flaky homemade crust for an easy summer dessert.
Galette Crust
Peach Filling
cup(4-5 peaches) Fresh Slice Peachespeel on, pit removed
cupHoney(62.5 ml)
tbspFresh Lemon Thymechopped
tbspCorn Starch
tspVanilla
Topping
tbspAlmond Flour
tbspSparkling Sugar
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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.
double Homemade Pie Crust Recipe
Peach Filling
In a large bowl whisk together all ingredients except peaches.
cup Honey
tbsp Fresh Lemon Thyme
tbsp All Purpose Flour
tbsp Corn Starch
tsp Vanilla
tbsp Fresh Lemon Juice
Next gently add the sliced peaches and stir with a wooden spoon to coat them.
cup (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.
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.
Egg and 1 Tbsp water stirred together with a fork
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.