A free-form rustic tart showcasing peak-summer peaches in all their glory. Flaky, buttery pastry wrapped around juicy caramelized peaches with a hint of vanilla and thyme.
Rustic, elegant, and so simple.
Toss sliced peaches with brown sugar, lemon juice, vanilla, and thyme. Let macerate for 15 minutes while the oven preheats to 400°F (200°C).
On a floured surface, roll the pastry into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
Arrange the peach slices in concentric circles on the dough, leaving a 2-inch border. Dot the peaches with the cubed butter. Fold the border up and over the peaches, pleating as you go.
Brush the folded crust with egg wash and sprinkle with turbinado sugar. Bake for 35-40 minutes until the pastry is deep golden brown and the peaches are bubbling with caramelized juices.
Let the galette cool on the pan for 10 minutes. Slide onto a serving board. Serve warm with a generous scoop of vanilla ice cream. A drizzle of honey and a few fresh thyme leaves make a beautiful finish.
Replace peaches with thinly sliced Honeycrisp or Granny Smith apples. Toss with cinnamon, brown sugar, and lemon juice. Bake until the apples are tender and the pastry is golden.
Use a combination of fresh or frozen blueberries, raspberries, and blackberries. Toss with sugar, cornstarch, and lemon zest to create a vibrant, jammy filling.
Replace peaches with pitted sweet or tart cherries. Spread a thin layer of almond paste under the fruit and sprinkle sliced almonds on top before baking.
Skip the sugar and use mixed heirloom tomatoes, goat cheese, and fresh herbs like thyme and basil. Brush the crust with olive oil and flaky salt instead of egg wash.
