Peach Galette

[[ recipeID=recipe-8kdiqr3az, title=Peach Galette ]]

Peach Galette

The heady smell that fills the house as this bakes is insanely intoxicating. You can substitute the peaches to use any stone fruit and swap the rosemary for mint or basil (in which case I would refrain from adding the leaves before the second stint in the oven and add as a garnish to serve).

Servings: 6


  • Prep Time: 1 hours 0 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 2 hours 0 mins


  • 2 limes, 1 peeled into strips, the other grated, the juice from both
  • 80 g caster sugar
  • 2 large peaches (firmed peaches are better here), stoned and cut into slices of approx 0.5cm thick
  • 3 large sprigs rosemary, 2 whole and just the picked leaves from 1
  • 200 g all-butter puff pastry
  • 10 g unsalted butter
  • 1 egg, beaten
  • ¼ tsp cornflour
  • 150 g creme fraiche
  • Instructions

    1. Heat the oven to 180C/350F/gas mark 4.
    2. Mix the lime juice with 60g of sugar in a large bowl. Add the peaches, strips of lime skin and rosemary sprigs, stir and set aside to macerate for at least 40 minutes, up to a couple of hours. Strain the peaches reserving the juice, discarding the rosemary and lime peel.
    3. On a lightly floured work surface, roll out the pastry into a circle around 26cm and just under 0.5cm thick,  transfer to a lined baking tray.
    4. Arrange the strained peaches in the middle of the pastry, leaving a clear border of approx 6cm around the edge, then fold the edge up and over the peaches. Dot the butter over the peaches and brush the pastry with the beaten egg. Sprinkle the remaining sugar evenly over the pastry and bake for 20 minutes.
    5. Whilst the galette is in the oven, whisk the cornflour into the reserved peach syrup. Simmer over a medium-high heat until it thickens to the consistency of honey. After the initial 20 minute bake, remove the galette from the oven, pour the syrup over the peaches, sprinkle the rosemary leaves on top and return to the oven for a further 15 minutes, when the pastry should be deep golden-brown and the filling bubbling.
    6. Whilst you leave the galette to cool slightly, mix the grated zest and a teaspoon of sugar into the creme fraiche.
    7. Serve whilst still warm with a dollop of the creme fraiche.