Peach & Gouda Galette with Thyme

If there’s one dessert that captures the beauty of late summer in the most effortlessly elegant way, it’s this Peach & Gouda Galette with Thyme. With its flaky buttery crust, juicy peach filling, nutty aged Gouda, and fragrant fresh thyme, this rustic tart feels both refined and wonderfully relaxed at the same time. It’s the kind of dessert that looks impressive enough for a dinner party, yet still has that unfussy, homemade charm that makes it perfect for a quiet weekend bake or a special family gathering.

This galette is a lovely twist on the classic peach tart because it balances sweetness with a subtle savory edge. The peaches become soft and jammy in the oven, the lime adds brightness, the Gouda melts into the crust with rich, salty depth, and the thyme brings a fresh herbal finish that makes every bite feel just a little more special. It’s not overly sweet, which makes it the kind of dessert that feels sophisticated without being complicated.

What makes this peach galette recipe stand out is that irresistible combination of textures and flavors. The crust is tender and crisp, the fruit is juicy and golden, the cheese adds richness, and the almonds bring a delicate crunch on top. Finished with a drizzle of honey and a sprinkle of flaky sea salt, this homemade peach galette lands somewhere between dessert and cheese board inspiration—in the very best way. If you’re looking for a summer dessert that’s rustic, elegant, and unforgettable, this Peach & Gouda Galette with Thyme is one to bake.

Why You’ll Love This Recipe

• Beautiful sweet-savory flavor – Juicy peaches, aged Gouda, honey, and thyme create a unique and memorable dessert.
• Rustic but elegant – It looks stunning on the table without requiring a fancy tart pan.
• Perfect for summer peaches – A delicious way to make the most of ripe seasonal fruit.
• Flaky homemade crust – The buttery spelt crust adds texture and a nutty depth of flavor.
• Great for entertaining – A showstopping dessert for brunches, dinner parties, or cozy summer gatherings.

Ingredients

For the Galette Dough

• 1 cup (120g) all-purpose flour – Forms the base of the crust and gives it structure.
• 1/2 cup (70g) spelt flour – Adds a subtle nutty flavor and tender texture to the crust.
• 1/2 teaspoon table salt – Balances the richness of the butter and enhances the flavor of the dough.
• 10 tablespoons unsalted butter, chilled and cut into pieces – Creates a flaky, buttery crust with lots of delicate layers.
• 3 to 5 tablespoons ice water – Helps bring the dough together while keeping it cold for the best texture.

For the Peach Filling

• 1 pound ripe but firm peaches, halved, pitted, and cut into 1/2-inch wedges – The sweet, juicy centerpiece of the galette. Firm peaches hold their shape well while baking.
• 3 tablespoons coconut sugar or brown sugar – Sweetens the filling and enhances the natural flavor of the peaches.
• 1 lime, zested and juiced – Adds brightness and acidity to balance the sweetness and richness.
• 2 teaspoons cornstarch – Thickens the peach juices slightly so the galette stays beautifully sliceable.
• 2 ounces aged Gouda, shredded (about 1/2 cup) – Brings a rich, salty, slightly nutty flavor that makes this galette extra special.
• 1 egg, beaten – Brushed over the crust to help it bake up golden and glossy.
• 2 tablespoons sliced almonds – Add crunch and a pretty finishing touch to the crust.
• Turbinado sugar, optional – Adds sparkle and extra crunch to the crust.
• Honey, flaky sea salt, and fresh thyme for serving – These finishing touches elevate the galette with sweetness, contrast, and a fragrant herbal note.

How to Make Peach & Gouda Galette with Thyme

1. Make the Galette Dough

In the bowl of a food processor, combine the all-purpose flour, spelt flour, and salt. Scatter the chilled butter over the top and pulse until the mixture resembles coarse sand with small butter pieces still visible.

Add the ice water 1 tablespoon at a time, pulsing between additions, until the dough starts to form small clumps that hold together when pinched. You want the dough to come together without becoming wet or sticky.

2. Use the Smear Method for a Flaky Crust

Turn the dough mixture out onto a lightly floured surface and gather it into a rough pile. Using the heel of your hand, smear small portions of the dough against the counter. Repeat until all of the dough has been smeared once, then gather it back together and repeat one more time.

This extra step helps create flaky layers and gives the crust a beautifully rustic texture.

Shape the dough into a 6-inch disk, wrap it tightly, and refrigerate for 1 hour.

3. Roll and Chill the Dough

Roll the chilled dough into a 12-inch circle between two lightly floured sheets of parchment paper.

Transfer the dough, still between the parchment, onto a rimmed baking sheet and refrigerate it for 15 minutes. This helps the butter stay cold and makes the dough easier to work with when assembling the galette.

Meanwhile, preheat your oven to 375°F with a rack positioned in the lower third.

4. Prepare the Peach Filling

In a mixing bowl, toss the peach wedges with the coconut sugar, 1 tablespoon lime juice, 2 teaspoons lime zest, and cornstarch until evenly coated.

The sugar draws out the juices from the peaches, the lime brightens the fruit, and the cornstarch helps keep the filling from becoming too runny while baking.

5. Assemble the Galette

Remove the top sheet of parchment paper from the chilled dough. Sprinkle the shredded Gouda evenly over the dough, leaving about a 2-inch border around the edge.

Arrange the peach wedges on top of the cheese in a spiral or overlapping pattern, working from the outside toward the center. Keep that same 2-inch border around the edges. If there are any juices left in the bowl, drizzle them over the peaches.

6. Fold and Finish the Crust

Fold the outer edge of the dough up and over the filling, pleating it every few inches as needed. Gently pinch the pleats together to secure them, being careful not to press the dough into the fruit.

Brush the exposed crust with the beaten egg, then sprinkle with sliced almonds and turbinado sugar if using.

7. Bake Until Golden and Bubbling

Bake the galette for 50 to 60 minutes, rotating the baking sheet halfway through, until the crust is deeply golden and the peaches are tender and bubbling.

Your kitchen will smell incredible at this point—warm peaches, butter, toasted almonds, and just a hint of melted cheese.

8. Cool and Garnish

Let the galette cool on the baking sheet for 10 minutes, then carefully slide it onto a wire rack to cool for another 20 minutes or until the juices have thickened slightly.

Before serving, drizzle the galette with honey and finish with flaky sea salt and fresh thyme leaves.

Tips for Success

• Use ripe but firm peaches so they hold their shape while baking and don’t turn mushy.
• Keep the butter and dough cold for the flakiest crust possible.
• Don’t skip the chilling steps—they make the dough easier to handle and help the galette bake up beautifully.
• Shred the Gouda finely so it melts evenly under the peaches.
• Leave a proper border around the dough so the filling stays contained as it bakes.
• Let the galette cool before slicing so the juices have time to set.

Equipment Needed

• Food processor – Makes the dough quickly and helps keep the butter cold.
• Mixing bowl – For tossing the peach filling.
• Rolling pin – For rolling out the galette dough.
• Parchment paper – Prevents sticking and makes transferring the dough easier.
• Rimmed baking sheet – Supports the galette while baking.
• Pastry brush – For brushing the crust with egg wash.
• Wire cooling rack – Helps the galette cool evenly after baking.

Recipe Variations

1. Make It All Fruit

Skip the Gouda if you prefer a more traditional peach galette and let the fruit shine on its own.

2. Try a Different Cheese

Swap the aged Gouda for sharp white cheddar, Gruyère, or even goat cheese for a different sweet-savory spin.

3. Use Nectarines or Plums

This galette works beautifully with nectarines, plums, or a mix of summer stone fruit.

4. Add Warm Spices

A pinch of cinnamon, cardamom, or ginger in the peach filling can add cozy warmth and depth.

5. Make It Lower Sugar

Skip the turbinado sugar on the crust and reduce the filling sugar slightly if you prefer a less sweet dessert.

Serving Suggestions

This Peach & Gouda Galette with Thyme is beautiful served slightly warm or at room temperature. Try serving it:

• As a summer dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
• At brunch alongside coffee, tea, and a spread of fresh fruit.
• As part of a dessert board with nuts, honey, and soft cheeses.
• With a drizzle of extra honey for a sweeter finish.
• With a small scoop of crème fraîche or mascarpone for a creamy contrast to the fruit and crust.

Because it has that lovely sweet-savory balance, it also pairs beautifully with a glass of chilled white wine or sparkling rosé.

FAQs

Can I make the galette dough ahead of time?

Yes. The dough can be made up to 2 days in advance and kept wrapped in the refrigerator until you’re ready to roll it out.

Can I use all-purpose flour instead of spelt flour?

Absolutely. You can replace the spelt flour with more all-purpose flour if that’s what you have on hand.

What kind of Gouda works best?

An aged Gouda is best here because it has a firmer texture and a nutty, slightly savory flavor that pairs beautifully with peaches.

Do I have to peel the peaches?

No, peeling isn’t necessary. The peach skins soften during baking and add lovely color to the galette.

How do I store leftovers?

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven if you’d like to crisp the crust again.

Can I serve this as a brunch dish instead of dessert?

Definitely. Because it isn’t overly sweet and has a savory cheese element, this galette fits beautifully on a brunch table.

Final Thoughts

This Peach & Gouda Galette with Thyme is the kind of dessert that feels both rustic and refined, with layers of flavor that make it unforgettable. The flaky buttery crust, sweet peaches, nutty Gouda, bright lime, and fresh thyme create a combination that’s elegant without being fussy and comforting without being ordinary. It’s a dessert that feels right at home at a summer dinner party, a holiday brunch, or a quiet weekend baking session when peaches are at their peak.

If you love fruit desserts with a little twist, this homemade peach galette recipe is one to keep close all season long. It’s beautiful, deeply flavorful, and just unique enough to surprise people in the best way. If you make it, I’d love to hear whether you kept it classic or tried your own variation with a different cheese, stone fruit, or finishing drizzle.

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