Well it's August guys - that time of year where I start mentally gearing up for all things pumpkin! That doesn't mean I'm ready for summer to end just yet, however. I still want to soak up the warmth and sunshine and enjoy desserts filled with summer fruit like this Peach and Thyme Galette.
This galette is made with nectarines, which are just peaches without the fuzz. Peaches are a more widely recognized fruit, hence the name choice. This Peach and Thyme Galette is also made with almond and coconut flour, so not only is it gluten-free, but it also has amazing texture and flavor. A rustic galette is the most perfect way to showcase summer fruit in a dessert.
What is a Galette?
A galette is basically a free-formed pie cooked on a baking sheet instead of in a pie dish. Pie dough is rolled out into a large disc and fruit is arranged in the center, leaving about 2 inches around the edges. The edges are then folded over to create a crust, leaving the center exposed.
There is no need for perfection in forming a galette, making this a fun project for even the most novice bakers. As a matter of fact, the more imperfect and rustic your galette, the better! I always say that there is beauty in imperfection and rustic galettes prove just that.
How to Make this Peach and Thyme Galette
Preheat your oven to 350 degrees F. Have a large baking sheet set aside and ready to go.
In a large mixing bowl, gently fold together all of the filling ingredients until combined. Set filling aside while you make the pie dough.
In the bowl of a food processor, pulse the almond flour, coconut flour, brown sugar and salt together several times to combine.
Add the butter, and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the cold milk and egg white and continue to process until the dough comes together in a large ball.
Scrape down the sides of the food processor bowl to make sure all of the dough is incorporated, and then turn out the dough ball onto a large sheet of parchment paper.
Top with another sheet of parchment, and roll into a disc about ¼" thick.
Make sure the disc fits within the width of parchment and the parchment fits on your large baking sheet baking sheet. If you need to make the dough disc a little thicker to make sure it fits, do so.
Grasp the parchment paper firmly on both sides and slide the parchment with the dough disc onto the waiting baking sheet.
Add the filling to the center of the crust, leaving about 2" empty around the sides. You can arrange the peaches neatly or let them remain how they fall.
Pick up one corner of the parchment and use it to fold the empty dough over the peaches. Then rotate a few inches and do the same again, folding the crust over the peaches, each fold overlapping the prior one slightly.
Continue to repeat this motion until the entire filling has been encased in the extra border of dough.
Make the egg wash by whisking together the egg and milk. Brush the top and side of the exposed galette crust (not the filling) with egg wash, then sprinkle evenly with turbinado sugar.
Bake for 40-50 minutes until the dough has turned deep golden brown and begins to crisp.
Allow to cool for at least 10 minutes and serve with vanilla ice cream and a drizzle of honey if desired.
What Other Fruits Can I Use in a Galette?
I think a more fitting question would be, "what fruits can you not use in a galette?". That's one of the beautiful things about this dessert - you can use just about any fruit or berry as a filling!
Some suggestions are: other stone fruits such as plums or apricots, strawberries, blackberries, blueberries, apples and pears. You can even create a savory galette with ingredients such as tomatoes, mushrooms, squash or zucchini.
Have fun and use your imagination! The possibilities are endless.
You Will Also Love This Peach Cornbread Skillet Cobbler!
Peach and Thyme Galette
Ingredients
Filling
- 3 large ripe peaches pitted and thinly sliced
- ½ cup brown sugar
- Juice of half a lemon
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 teaspoon fresh thyme leaves
- 3 tablespoons corn starch
Crust
- 1 ½ cups fine almond flour
- ½ cup coconut flour
- 2 Tablespoons brown sugar
- pinch salt
- ¼ cup very cold butter chopped into chunks
- 2 Tablespoons very cold milk of choice
- 1 large egg white
For finishing
- 1 large egg beaten
- 1 Tablespoon milk of choice
- 2-4 Tablespoons turbinado sugar
Instructions
- Preheat the oven to 350F. Set aside a large baking sheet.
- In a large bowl, gently fold together all of the filling ingredients until thoroughly combined and set aside while you make the pie dough.
- In the bowl of a food processor, pulse the almond flour, coconut flour, coconut sugar and salt together several times to combine.
- Add the butter, and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the cold milk and egg white and continue to process until the dough comes together in a large ball.
- Scrape down the sides of the food processor bowl to make sure all of the dough is incorporated, and then turn out the dough ball onto a large sheet of parchment paper.
- Top with another sheet of parchment, and roll into a disc about ¼" thick.
- Make sure the disc fits within the width of parchment and the parchment fits on your large baking sheet. If you need to make the dough disc a little thicker to make sure it fits, do so.
- Grasp the parchment firmly on both sides and slide the parchment paper with the dough onto the waiting baking sheet.
- Add the filling to the center of the crust, leaving about 2" empty around the edges. You can arrange the peaches neatly or let them remain how they fall.
- Pick up one corner of the parchment and use it to fold the empty dough over the peaches. Then rotate a few inches and do the same again, folding the crust over the peaches, each fold overlapping the prior one slightly.
- Continue to repeat this motion until the entire filling has been encased in the extra border of dough.
- Brush the dough around the edges with egg wash and sprinkle sprinkle the turbinado sugar evenly over the top.
- Bake for 40-50 minutes until the crust is deep golden brown and begins to crisp.
- Allow to cool for 10 minutes and serve with vanilla ice cream and a drizzle of honey if desired.
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