Description
This Peach & Gouda Galette with Thyme is a stunning summer dessert made with a buttery spelt crust, juicy peaches, fresh lime, and savory aged Gouda. Sweet with a subtle savory edge, it’s a beautiful tart for peach season.
Ingredients
- Galette Dough
- 1 cup (120 g) all-purpose flour
- 1/2 cup (70 g) spelt flour
- 1/2 teaspoon table salt
- 10 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
- 3-5 tablespoons ice water
- Filling
- 1 pound ripe but firm peaches, halved, pitted, and cut into 1/2-inch wedges
- 3 tablespoons coconut sugar or brown sugar
- 1 lime, zested and juiced
- 2 teaspoons cornstarch
- 2 ounces aged Gouda, shredded (about 1/2 cup)
- 1 egg, beaten
- 2 tablespoons sliced almonds
- Turbinado sugar, optional
- Honey, flaky sea salt, and fresh thyme for serving
Instructions
- 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 butter pieces the size of small lentils, about 10 pulses.
- Continue pulsing, adding the ice water 1 tablespoon at a time, until the dough begins to form small curds that hold together when pinched.
- Turn the mixture onto a lightly floured surface and gather into a pile. Use the heel of your hand to smear small portions of the dough against the counter. Repeat until all the dough has been smeared, then gather it up and repeat once more. Form into a 6-inch disk, wrap tightly, and refrigerate for 1 hour.
- Roll the dough into a 12-inch circle between two lightly floured sheets of parchment paper. Slide it onto a rimmed baking sheet and refrigerate for 15 minutes.
- Preheat the oven to 375°F with a rack set in the lower third of the oven.
- Make the filling: In a bowl, toss the peach wedges with the coconut sugar, 1 tablespoon lime juice, 2 teaspoons lime zest, and cornstarch.
- Remove the top sheet of parchment from the chilled dough. Sprinkle the shredded Gouda over the dough, leaving a 2-inch border around the edge. Arrange the peach wedges over the cheese in a spiral, starting from the outside and working inward. Drizzle any accumulated juices from the bowl over the peaches.
- Fold the outer 2 inches of dough over the filling, pleating every 2-3 inches as needed. Gently pinch the pleats to secure, being careful not to pinch the dough into the fruit.
- Brush the dough with beaten egg, then sprinkle with sliced almonds and turbinado sugar if using.
- Bake for 50-60 minutes, rotating the pan halfway through, until the crust is golden brown and the peaches are tender.
- Let the galette cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool for about 20 minutes, until the juices thicken slightly.
- Drizzle with honey and sprinkle with flaky sea salt and fresh thyme before serving.
Notes
- You can substitute all-purpose flour or whole-wheat pastry flour for the spelt flour.
- For a lower-sugar option, skip the turbinado sugar on the crust.
- Make sure the peaches are ripe but still firm so they hold their shape during baking.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: French