You pretty much can’t go wrong with stone fruit in the summer. The only thing better than a simple piece of stone fruit in the summer? Stone fruit in a dessert, specifically this peach and thyme galette.
I know what you’re thinking, thyme in a dessert? Hear me out on this one. Peaches and thyme are a great combination. The thyme brings out the sweetness of the peaches but also gives the entire galette a subtle flavor.
The thyme can be found in two places in the galette. First in the crust and later toss in with the peaches. The crust is super simple, so the thyme adds in a burst of flavor. When it is in with the peaches, it accompanies the tartness of the lemon zest and juice. It is definitely more subtle with the fruit but balances the sweetness of the whole galette.
Now let’s talk about the crust. Normally, I would just cut the butter into the flour using a fork or my hands. However, I stumbled across an interesting method from Bon Appetit that seemed easier and quicker and decided to give that a try.
They recommended cutting the butter into strips and basically just rolling it into the flour. This was a little messier but SO much easier. Once the butter starts to combine with the flour, something resembling a dough starts to form. From there, you just have to keep adjusting and rolling the butter and flour mixture until it fully comes together.
After the mixture came together, I was able to roll it out further, rotate it, and then fold it into itself to get the full flakey effect for the crust. This will form more layers and allow the butter to fully get involved.
The best part about this crust recipe? It doesn’t have to chill for a significant amount of time. I stuck it in the fridge while I was preparing the peaches, but it was ready to go once everything else was set.
This galette is the epitome of summer. Since it is rather savory it goes perfectly with a scoop of vanilla ice cream.
Check out the recipe below and let me know what you think! Don’t be afraid of herbs in your dessert!
Summer Peach Galette
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 1/2 cup all-purpose flour
- 1 1/2 stick butter, unsalted
- 2 tbsp thyme
- 3-4 tbsp ice water
- 4-5 peaches
- 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp kosher salt
- 1 lemon zested and juiced
- 1 tbsp heavy cream
- 1 tbsp thyme
- Preheat oven to 400° and prep a large baking sheet.
- In a large bowl, whisk together 2 tablespoons of the thyme, sugar, salt, and flour. Cut butter into long rectangular pieces. Toss the butter until it is coated in the dry ingredients and then flip on to a floured surface.
- Roll out the butter until it starts to become flat and long. This will be messy, so use a bench scraper to keep the flour together. Repeat the process until the butter is mostly combined with the flour. When the mixture is holding together, slowing drizzle the ice water on to the flour mixture. Using your hands or the bench scraper knead the dough until it fully combined. Don't overwork the dough and try to keep it loose.
- When it is combined, form the dough into a rectangle. Roll out the dough long ways and fold it into each other with the two outside pieces meeting in the middle. Then use the rolling pin to flatten the dough, getting rid of the folds. Turn the dough one quarter and repeat two more times.
- Roll out the dough into an oval/circle shape on a medium-sized baking sheet. The dough should be thin, but not too thin. About 1/8 inch thick. Place the dough in the fridge to chill while you make the filling.
- In a medium-sized bowl, combine the peaches, remaining thyme, sugar, cornstarch, salt, and the juice and zest of a lemon. Toss until the peaches are fully coated.
- Take the dough out of the fridge and evenly distribute the peaches in the middle of the dough. Leave about 2-3 inches around the edge for a border. Fold the dough around the peaches to create a crust. Don't worry if the dough cracks, just make sure to pinch it down and seal it before placing it in the oven. Brush the crust and dough with the heavy cream.
- Place the galette in the oven and reduce the heat to 375°. Bake the galette for about 45-55 minutes. Rotate the galette about halfway through in order to get an even cook. The galette will be done when the crust is golden brown and the fruit is all bubbly. Let the galette cool completely before serving.
This recipe was inspired by Bon Appetit’s Peach-Plum Galette.