White Peach and Lemon Thyme Galette

By • August 25, 2011 • 59 Comments


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Author Notes: I'm the person who generally crinkles her nose in skepticism when it comes to rosemary or basil on a dessert menu. But a couple of years ago, while at the market shopping for peaches I needed for a summer fruit bake-off at work, I stopped and inhaled a breath of lemon thyme, and something in my baker brain clicked. This tart is a simple, light, summery dessert that's best served warm. vvvanessa

Food52 Review: 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.
A&M

Serves 6

  • 1/3 cup honey
  • 10 to 15 sprigs of fresh lemon thyme, or regular thyme if you can't find it
  • 3 to 4 large white peaches, each peeled and sliced into wedges
  • 2 cups all-purpose flour, chilled in the freezer for 15 mimutes, plus an additional 2 teaspoons
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon table salt
  • 10 tablespoons very cold butter, cut into 1/2-inch cubes
  • 1/2 cup ice water
  • 1 egg yolk
  • 1 tablespoon milk or water
  • 1 cup crème fraîche
  1. In a small saucepan, bring the honey and thyme just to a boil, then remove from heat and allow to cool to room temperature.
  2. Gently toss the peaches with 2 teaspoons of the flour to coat thoroughly, then toss them with 2 tablepoons of the honey. Set the peaches aside.
  3. In a large bowl, whisk the cold flour, sugar, and salt together. Cut in the butter using a pastry blender or forks until the mixture looks like slightly chunky wet sand.
  4. Using a fork, stir in 5 tablespoons of water to bring the dough together. You might need to add in another 2 or 3 tablespoons of water, but be careful not to add too much; the dough will leave some unincorporated crumbs at the bottom of the bowl, and the dough itself should not feel at all wet.
  5. Dump the dough out onto a lightly floured surface and briefly work the dough by hand to mix the crumbs into the dough. The dough should not look smooth and completely homogeneous; you want to see discernible bits of butter.
  6. Gather the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
  7. Preheat the oven to 400º F. On a lightly floured surface, roll out the dough to a circle roughly 14 to 16 inches across and transfer it to the center of a parchment- or Silpat-lined baking sheet. Pile the peaches in the center of dough so that there is about a 2-inch border of dough surrounding the fruit. You can stack the fruit quite high if you like.
  8. With lightly floured fingertips, create the galette by bringing up the edges of the dough up and over the edge of the fruit. Overlap the folds and gently pinch them together; continue working around the fruit until there you've formed a lightly mounded volcano of dough with the fruit visible in the mouth of it.
  9. Lightly whisk the egg yolk with the milk or water, and brush it over the dough. Bake for 25 to 30 minutes until the dough is golden and the fruit begins to soften a bit. Remove from the oven and allow to cool until it's just warm.
  10. Mix 2 tablespoons of the thyme-infused honey with the crème fraîche. Serve a warm slice of the galette with a generous dollop of the crème fraîche.

Tags: creme fraiche, galette, peach, summer fruit, tart, Vegetarian

Comments (59) Questions (0)

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9 months ago brhun

http://food52.com/recipes...
I found the answer to my question about lactose free crust. See the above recipe.

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9 months ago brhun

How much coconut oil in place of butter should I use? I'm lactose intolerant, and don't use butter.

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9 months ago Loren Jones

do you have a vegan option for this recipe?

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9 months ago Cheryl Emerson

sub shortening in the recipe for butter and sub whatever else you do for the egg yolk and milk....

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9 months ago vvvanessa

I gave some vegan options a few threads down.

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9 months ago pamela joy

This tempts me. But time and again I am seduced by the perfume of white peaches, only to be disappointed when I cook them. I've tried them in muffins, pancakes, pies, and tarts, alone and in combination with berries, and, after cooking, they, to me at least, seem flavorless. Anyone else find this to be true?

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9 months ago vvvanessa

I find that the lemon thyme and honey really work with the peaches in this recipe, though it is certainly different from eating a peach fresh and raw!

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9 months ago Violetsnake

We really enjoy many of the recipes on a regular basis. What we have noticed in another recipe that calls for honey (Watermelon Mint Cider Vinegar Tonic), that you say to boil it with the other liquid ingredients. As beekeepers of over 35 years, honey should never be boiled because high heat destroys the natural healing properties of honey. One may as well use corn syrup or sugar and water, or you could let the boiled liquid cool to warm before adding the honey.

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9 months ago vvvanessa

If boiling the honey destroys the natural healing properties of honey, would baking it at a high temperature do that anyway? I use honey medicinally (for allergies and skin issues), and I didn't know about the boiling issue, so thanks for that information. Though I definitely can't claim that I chose honey for this recipe for its medicinal value!

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9 months ago simplysandi

I think galettes are so pretty and rustic. I have yet to make one- adding this to my list

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9 months ago vvvanessa

Galettes are really quite easy, and "rustic" gives you lots of room to make it imperfectly perfect. I hope you try it soon!

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9 months ago Kukla

Many congratulations on your well-deserved win vvvanessa!!!

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9 months ago vvvanessa

Thank you so much, Kukla!

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9 months ago QueenSashy

What a wonderful flavor combo! Congrats!

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9 months ago vvvanessa

Thanks, QueenSashy!

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9 months ago HungryLarder

This looks delicious. Congratulations! Need to find some fresh peaches now.

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9 months ago vvvanessa

Thank you!

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9 months ago basileorri

From one baker Vanessa to another........Congrats!! This is something that I need to make... stat!

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9 months ago vvvanessa

Thanks! Go, Vanessa-bakers!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations VVV, great recipe and deserved win. Sounds delicious!

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9 months ago vvvanessa

Thanks so much, sdebrango!

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9 months ago ChefJune

June is a trusted source on General Cooking.

Congrats on the win. This is a stunning recipe. Will be making it soon.

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9 months ago vvvanessa

Thank you, ChefJune! I hope you enjoy it.

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9 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, vvv! This is a gorgeous recipe, and a well-deserved win!!

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9 months ago vvvanessa

Thank you, my most formidable competitor!

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9 months ago Bevi

I made this last night, VVV, and it was spectacular!

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9 months ago vvvanessa

Thanks, Bevi! I'm really glad it worked well for you!

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9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations vvvanessa! This is a stunner. I know what to do the next time I pick up white peaches!

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9 months ago vvvanessa

Thank you, fiveandspice. My big problem is not eating all the peaches before they make it into the galette.

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9 months ago Waverly

Congratulations! This sounds lovely - I can't wait to try it.

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9 months ago vvvanessa

Thank you, Waverly!

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9 months ago gingerroot

Congrats, vvvanessa! What a beauty of a summer tart. Looking forward to trying it!

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9 months ago vvvanessa

Thanks, gingerroot. I hope you like it!

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9 months ago marialissio

I am captivated by this. As an inexperienced baker now vegan, imagine the new me in total conflict about this gorgeous galette. Well I have three children and a husband who refuse to travel to the dark side. They would love this. I do still cook for them with great love. They are probably burning candles at our local church right now praying that a recipe like this will woo me back. I am thinking ... thinking ... thinking. Well done. It looks sensational.

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9 months ago vvvanessa

Thank you for the nice compliments! I once made the crust with near-frozen Earth Balance once, and it works okay, though the pastry will be a little denser and not so flaky, but it was still tasty! You can substitute in shortening if Earth Balance doesn't appeal. As for the honey, maybe you could try brown rice syrup? Or maybe even just make a simple syrup from equal parts sugar and water heated until the sugar dissolves, though I would probably mix in less of the syrup with the peaches. You can leave out the egg yolk and just brush the crust with soy/rice/nut milk. And instead of crème fraîche, you could use vegan ice cream.

Or you could just pretend you're not vegan for a day!

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9 months ago srcerer

Congratulations!!! Thanks for making this and sharing it with us! It is really good and the lemon thyme is such a wonderful flavor combo with the peaches. I have to plant lemon thyme to support our galette habit.

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9 months ago vvvanessa

Thanks, srcerer! I will happily make galettes for us anytime. Though starting next week I'll have to figure out how to do it without flour...

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9 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, triple vee! Maybe you remember that I tested this recipe for the best peach pie contest. It's both beautiful and delicious, and I feel honored to be your "adversary"!

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9 months ago vvvanessa

Thanks! It's an honor to be in the finals with you again!