This peach galette is simple but sophisticated with fresh peaches, rich honey, a light herbal touch from thyme, and decadent puff pastry.
3 ripe peaches (they should smell amazing, and the skins should peel easily!)
3 tablespoons honey
1 tablespoon thyme leaves
3 tablespoons tapioca starch or cornstarch
Pinch of salt
Egg plus 1 teaspoon water lightly beaten for egg wash
1 sheet of puff pastry or 1/2 recipe of rough puff pastry
2 cups (250g) all-purpose flour
1 teaspoon salt
1 1/8 cups (250g) butter
1/2 cup cold water
More flour for rolling
Preheat the oven to 400ºF/200ºC. Make sure your puff pastry has thawed for 30-40 minutes if it’s storebought or frozen.
Wash, peel and cut your peaches into 1/8 inch slices. Mix the peach slices with honey, thyme leaves, tapioca or corn starch, and a pinch of salt. Roll out your puff pastry to a 12×12 inch square on a piece of parchment paper. Next, stack the peach slices in an 8-inch circle in the middle of your pastry. Fold the edges of the dough over the peaches however you’d like.
Transfer the galette and parchment paper to a baking sheet. Finally, brush the pastry with an egg wash and bake it in a 400º oven for 20-25 minutes.
Rough Puff Pastry