Summer Peach Galette
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.
Ingredients
Crust
- 2 tbsp granulated sugar
- 1 teaspoon kosher salt
- 1 ½ cup all-purpose flour
- 1 ½ stick butter, unsalted
- 2 tablespoon thyme
- 3-4 tablespoon ice water
Filling
- 4-5 peaches
- ⅓ cup granulated sugar
- 2 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1 lemon zested and juiced
- 1 tablespoon heavy cream
- 1 tablespoon thyme
Instructions
- 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 ⅛ 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.