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Impress everyone with this simple, sweet, and stunning Honey Thyme Peach Galette! This galette is made in just a few easy steps and is bursting with sweet honey and peach flavors, herbaceous thyme, and the natural tanginess of a fresh lemon.
Table of Contents
Honey Thyme and Peach Galette
Pies are so last season – so make a galette instead! Fancy as it may seem, this classic French dessert isn’t too much different than a pie. In fact, I even use store-bought pie crust for this easy recipe!
What makes a galette different than your average pie is the fact that it’s not covered in additional pie crust on top, and that the sides are thick and round, supporting the sweet filling without the need of a pie baking dish.
Let’s talk about the filling of this galette, and how it’s pretty much the pure essence of summertime. Fresh and juicy peach slices are tossed with sugar, lemon zest and juice, honey, and thyme before being baked in the pie crust.
The flavors meld together to create a seriously sweet and fruity filling, all while being enhanced by the natural tangy lemon and earthy thyme flavors. When I think of bright desserts, this is always one of the first that come to mind, simply because of how summery it is!
This is one of my favorite dishes to serve at dinner parties, and not just because of how delicious is really is. But it also is just so gorgeous!
I love to garnish my galette with a little fresh herbs and edible flowers to further enhance the pretty summer dessert even more. Plus, if I’m being honest, it’s always a little fun to present a dessert that seems fancy to my guests… Even if it’s really not a hassle at all to whip up!
How to Make It
Preheat. Preheat your oven to 450°F.
Combine. In a large bowl, combine the peaches, flour, sugar, lemon zest, juice and thyme thoroughly. Set aside.
Roll. Line a baking sheet with parchment paper and roll out the dough.
Whisk. In a small bowl, whisk the egg yolk with 1 tablespoon water.
Pour. Pour the peaches into the center of the dough making a mound and leaving a one inch border around the edge of the crust.
Fold. Fold the crust up over the edge of the peaches pinching to create pleats. Repeat the process until all the edges have been folded up over the peaches.
Brush. Brush the edges of the dough with the egg yolk using a pastry brush and sprinkle with the sugar.
Bake. Bake for 20-25 minutes or until the crust is golden brown.
Cool. Remove from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely.
How long will this homemade galette stay fresh?
In an airtight container, this peach galette can be stored at room temperature for up to 2 days. If you’d like it to last a little bit longer, keep in in that same airtight container but in the refrigerator, where it’ll stay fresh for up to 3 days. This is a delicious dessert when it’s a little bit warm or at room temperature.
Can I use frozen peaches?
Sadly, fresh peaches will need to be used in order for this recipe to be truly delicious. Canned, frozen, or any other kind of peaches that aren’t fresh will tamper both the consistency and flavor of the galette. So head to your local grocery store and get your hands on some fresh peaches! Or, if you’re lucky enough to live by one, head to a peach farm and pick your own for the most delicious final product.
If you can’t find peaches or they’re out of season, try this Blueberry Galette! It’s great any time of the year.
Enjoy more fresh and fruity desserts!
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Honey Thyme Peach Galette
Equipment
- baking sheet
Ingredients
- 3 1/2 cups sliced peaches
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons honey
- zest and juice from one large lemon
- 1 tablespoon chopped fresh thyme
- 1 pie dough rolled out into a 12” circle
- 1 egg yolk, lightly beaten
- 1 tablespoon turbinado sugar
Instructions
- Preheat your oven to 450 degrees.
- In a large bowl, combine the peaches, flour, sugar, lemon zest, juice and thyme thoroughly. Set aside.
- Line a baking sheet with parchment paper and roll out the dough.
- In a small bowl, whisk the egg yolk with 1 tablespoon water.
- Pour the peaches into the center of the dough making a mound and leaving a one inch border around the edge of the crust.
- Fold the crust up over the edge of the peaches pinching to create pleats. Repeat the process until all the edges have been folded up over the peaches.
- Brush the edges of the dough with the egg yolk using a pastry brush and sprinkle with the sugar.
- Bake for 20-25 minutes or until the crust is golden brown.
- Remove from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely.
- Can be served warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this with canned sliced peaches drained?
Hi Michelle,
It’s best with frozen, thawed or fresh peaches. The canned peaches are already cooked so they’ll break down too quickly when you bake the galette making it quite soggy.