Honey Thyme Peach Galette with Puff Pastry

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

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

Start by combining flour with kosher salt. Roughly break butter into the flour and use your fingers to loosely combine it. The butter needs to be really chunky; the mixture should be coarse. Make a well in the bowl and add 1/2 cup of cold water. Cover and chill for 20-30 minutes.
On a lightly floured board, shape the dough into a smooth rectangle. Roll the dough, in one direction only, until it is about 5×15 inches. Try to keep the edges even, and as you roll you should see streaks of butter that aren’t mixed in. As the butter melts in the oven, it creates steam between the layers, which cause the “puff.” Fold the top third down, then fold the bottom third up over that to make a 5×5 square. Give it a quarter turn, roll it out to a 5×15 sheet, fold it in thirds, and repeat once more.
Wrap and refrigerate for at least 30 minutes but preferably overnight. This recipe makes two sheets of puff pastry, so you can freeze the other half for up to a month.
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