WHO: vvvanessa is a recreational baker in Berkeley, CA who is constantly inspired by new ingredients.
WHAT: A fragrant summer tart that's sure to be the centerpiece of your next dinner party.
HOW: Toss peaches with honey and lemon thyme, wrap in a flaky dough, and serve with a dollop of honeyed crème fraîche.
WHY WE LOVE IT: Finally, a dessert that incorporates fresh herbs without making us feel like we're eating a bar of soap. Instead of overpowering the galette, the thyme amplifies the sweet honey and the tart peaches. And it certainly doesn't hurt that the filling comes enveloped in a wonderfully buttery crust. We'll have seconds, please.
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First: infuse your thyme.
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If you don't have a magical sous chef, you'll need to peel your peaches too.
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Sprinkle a little flour on them...
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Drizzle a little honey, and set aside.
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Now onto the crust. You're going to make it by hand, and it's going to be great.
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We won't judge you if your lines aren't this straight. We promise.
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Cut the butter into the flour -- and make sure everything is cold.
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When it looks a little like cornmeal, stop!
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Now add the water, a little at a time.
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And start to bring the dough together. Hands are encouraged.
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You may need to turn it out to work everything in.
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Et voila -- a perfect dough.
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After it chills, the rest is cake, er, galette.
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Roll it out and pile it high with the peaches.
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Now fold up the edges. And remember: rustic is good!
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Keep folding, keep repeating the word rustic.
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Pat yourself on the back if yours looks like this.
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Make a quick egg wash.
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Because a little extra sheen is never a bad thing. Are we right?
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This is what you'll serve it with. Taste to make sure it's okay. Taste again.
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