Print

Summer Peach & Thyme Galette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This rustic peach and thyme galette features juicy summer peaches drizzled with a delicate thyme-infused syrup, all wrapped in a buttery, flaky pie crust. Simple, seasonal, and irresistibly delicious!

Ingredients

Thyme simple syrup:

  • 1/2 cup water
  • 1/2 cup cane sugar
  • 12-15 sprigs of fresh thyme

Pie crust dough:

  • 1 1/3 cup flour + 1/3 cup flour for surface area
  • 3/4 cup (1 1/2 sticks) unsalted butter, very cold or frozen
  • 2 tbsp sugar
  • 1 tsp fine Kosher salt
  • 4 tbsp ice water

Peach galette filling:

  • 3 tsp corn starch
  • 1 tsp lemon zest
  • 1 tsp Kosher salt
  • Thyme simple syrup
  • 6-8 peaches, sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream or one egg white, beaten

Instructions

  1. Start by making the thyme simple syrup so it has time to cool. Combine water and sugar in a small saucepan and bring to a simmer, careful not to let it boil. Gently whisk until the sugar dissolves.
  2. Once sugar is completely dissolved, remove from heat and gently stir in thyme sprigs. Cover and let cool. After 30 minutes, uncover and remove/strain out thyme sprigs.
  3. Meanwhile, make the pie crust dough. Sift together all dry ingredients in a large mixing bowl.
  4. Remove butter from the fridge and cut into small cubes or, if frozen, use a cheese grater directly over the bowl of dry ingredients. Gently toss together without warming the butter.
  5. On a floured surface, begin rolling dry ingredients in with the butter. Continue rolling until a dry dough begins to form. Use a bench scraper to keep dough together without using your hands. Lightly sprinkle pie crust dough with ice water while continuing to roll until you can form a ball.
  6. OPTIONAL: You can use a food processor for this step by pulsing butter pieces into dry ingredients and adding one tablespoon at a time of ice water.
  7. Fold the dough to create multiple layers, and continue to roll out. Repeat this process a few times until the dough is mostly uniform and holds together when you squeeze it (this is what creates flaky layers within the baked crust).
  8. Wrap the dough in plastic wrap and chill while preparing the galette filling.
  9. Preheat oven to 400º
  10. In a medium bowl, whisk together corn starch, lemon zest, lemon juice, vanilla, and salt. Wash and slice peaches.
  11. In a separate bowl, toss together sliced peaches with 1/4 cup thyme simple syrup. Gently fold together with the corn starch mix. Let sit and begin rolling out the pie crust dough.
  12. Roll out pie crust dough to a 12-inch round. Carefully transfer to a parchment-lined baking sheet.
  13. Pile the peach filling into the center of the pie crust dough and gently spread out evenly across the dough, leaving 3 inches on the edge of the dough round for folding.
  14. Using a pleating motion, fold the edges of the crust over the fruit. Begin where the fruit meets the dough’s edge and create small triangle folds, overlapping the peach filling.
  15. Add a pie crust wash by brushing heavy cream or a beaten egg white across the top of the pie crust dough.
  16. Put the galette in the oven and immediately reduce the temperature to 375º. Bake for 45-50 minutes or until the crust is a medium golden brown, rotating the baking sheet every 15 minutes.
  17. Let galette cool for 15 minutes and brush the top crust and fruit with remaining thyme simple syrup. Allow to cool completely before serving.

Find it online: https://fedandfancy.com/summer-peach-thyme-galette/