Print

Fresh Peach Galette with Honey & Thyme: Easy Summer Dessert

peach galette with honey and thyme - featured image
Print Recipe

A rustic, free-form tart filled with jammy, honey-sweetened peaches and fresh thyme, featuring a flaky, buttery crust. This easy summer dessert comes together in about an hour and is perfect for showcasing peak-season peaches.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • 3–4 tablespoons (45-60ml) ice water
  • 1 teaspoon (5ml) apple cider vinegar
  • 1 tablespoon (12g) granulated sugar
  • ½ teaspoon (3g) fine sea salt
  • 4 medium fresh peaches (about 500g), ripe but firm
  • 3 tablespoons (60ml) honey
  • 1 tablespoon fresh thyme leaves (about 6–8 sprigs), plus extra for garnish
  • 1 tablespoon (8g) cornstarch
  • 1 tablespoon (15ml) fresh lemon juice
  • ½ teaspoon (2.5ml) pure vanilla extract
  • 1 large egg (for egg wash)
  • 1 tablespoon (12g) turbinado sugar (coarse sugar)
  • Additional honey for drizzling (optional)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, work butter into flour until pieces range from pea-sized to flattened flakes. Drizzle apple cider vinegar and 3 tablespoons ice water over mixture; stir with a fork until dough just comes together. If too dry, add remaining tablespoon water. Turn dough onto plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes.
  2. While dough chills, prepare peaches: Bring a pot of water to a boil. Score an X on the bottom of each peach, then blanch in boiling water for 30-45 seconds. Transfer to an ice bath. Peel skins, then slice peaches into ¼-inch wedges and place in a bowl.
  3. Maceration: Add honey, fresh thyme leaves, lemon juice, vanilla extract, and cornstarch to sliced peaches. Gently toss with a rubber spatula. Let sit for 10-15 minutes while dough finishes chilling.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove dough from fridge and let sit for 5 minutes.
  5. On a lightly floured surface, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to parchment-lined baking sheet.
  6. Using a slotted spoon, transfer peaches to the center of the dough, leaving a 2-inch border. Reserve liquid. Arrange peach slices in concentric circles or pile casually.
  7. Fold the border of the dough up and over the peaches, overlapping as you go. Pinch any cracks together.
  8. Beat egg with 1 teaspoon water. Brush egg wash over exposed dough edges, then sprinkle generously with turbinado sugar.
  9. Bake for 35-40 minutes, rotating pan halfway through, until crust is deep golden brown and filling is bubbling. If edges brown too quickly, tent loosely with foil for the last 10 minutes.
  10. Let galette cool on baking sheet for at least 15 minutes. Drizzle with additional honey and sprinkle fresh thyme leaves on top before serving.

Notes

Keep all ingredients cold for a flaky crust. Do not skip the cornstarch—it prevents a soggy bottom. Use a slotted spoon to transfer peaches, leaving excess liquid behind. Let the galette cool for at least 15 minutes before cutting to allow the filling to set. For a vegan version, use cold vegan butter and skip the egg wash (brush with plant-based milk or melted coconut oil). For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: peach galette, summer dessert, honey thyme, rustic tart, easy peach dessert, fresh peach recipe

Find it online: https://elaraeats.com/fresh-peach-galette-with-honey-and-thyme-easy-summer-dessert/