Peach Thyme Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the peach filling.

Salt: Enhances the flavors in the dough.

Unsalted butter: Creates a flaky, tender crust when cold and cubed.

Ice water: Helps bring the dough together without warming the butter.

Peaches: The star of the filling, providing natural sweetness and juiciness.

Cornstarch: Thickens the peach filling to prevent it from becoming too runny.

Fresh thyme leaves: Adds a subtle, earthy flavor to the peach filling.

Lemon juice: Balances the sweetness of the peaches and adds a touch of acidity.

When preparing the dough for the galette, ensure that the butter is extremely cold. This helps create a flaky texture. You can even chill the flour and mixing bowl beforehand. When mixing the butter into the flour mixture, use a pastry cutter or your fingertips to avoid warming the butter. This technique ensures that the butter remains in small, solid pieces, which will melt during baking and create steam pockets, resulting in a beautifully flaky crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral flavor, but reduce the amount slightly as it is sweeter than sugar.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and texture.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a flaky texture similar to butter and adds a subtle coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.

• sliced peaches - Substitute with sliced nectarines: Nectarines have a similar texture and sweetness to peaches, making them an excellent substitute.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn products.

• fresh thyme leaves - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, but use half the amount as dried herbs are more concentrated.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it may add a slightly different taste.

• Allow the peach thyme galette to cool completely at room temperature. This ensures the crust remains crisp and the filling sets properly.

• For short-term storage, wrap the galette tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain freshness. Store it in the refrigerator for up to 3 days.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it for about 10-15 minutes, or until the crust is crisp and the filling is heated through.

• For freezing, first, flash freeze the galette. Place the cooled galette on a baking sheet and freeze it for about 1-2 hours, or until solid. This prevents the filling from becoming mushy when thawed.

• Once frozen solid, wrap the galette tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves the flavor.

• Label the wrapped galette with the date and contents. Store it in the freezer for up to 2 months.

• When ready to enjoy, thaw the galette in the refrigerator overnight. Reheat it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the crust is crisp and the filling is warmed through.

• For individual slices, wrap each slice in plastic wrap and place them in a freezer-safe bag. This allows you to thaw and reheat single servings as needed.

• To reheat individual slices, unwrap and place them on a baking sheet. Warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

• Preheat your oven to 350°F (175°C). Place the leftover Peach Thyme Galette on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, or until the crust is crisp and the filling is warmed through. This method helps maintain the galette's flaky texture and juicy peach filling.

• If you're in a hurry, use a microwave. Place a slice of the galette on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 30-60 seconds, checking frequently to avoid overheating. Note that the crust may not be as crisp as when reheated in the oven.

• For an alternative method, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the galette on the toaster oven tray and heat for about 8-10 minutes. This method is quicker than a conventional oven and still helps retain the galette's texture.

• If you have an air fryer, preheat it to 320°F (160°C). Place the galette inside and heat for 5-7 minutes. The air fryer can help achieve a crispy crust while warming the peach filling evenly.

• For a stovetop method, use a skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method can help keep the crust crispy while warming the filling.

• Oven: Preheats to 400°F (200°C) to bake the galette until the crust is golden and the filling is bubbly.

• Baking sheet: Lined with parchment paper to provide a non-stick surface for baking the galette.

• Parchment paper: Prevents the galette from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to combine the flour, sugar, and salt, and later to mix the peach filling.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Rolls out the dough into a 12-inch circle on a floured surface.

• Measuring cups: Measures out the flour, sugar, and ice water accurately.

• Measuring spoons: Measures out the salt, sugar, cornstarch, thyme, and lemon juice precisely.

• Knife: Slices the peaches for the filling.

• Cutting board: Provides a safe surface for slicing the peaches.

• Spatula: Helps to transfer the rolled-out dough to the prepared baking sheet.

• Spoon: Mixes the peach filling ingredients together.

• Cooling rack: Allows the galette to cool slightly before serving.

Prepare ingredients in advance: Slice the peaches and measure out the flour, sugar, and butter the night before to save time.

Use a food processor: Quickly combine the flour, sugar, salt, and butter in a food processor to make the dough faster.

Pre-chill the dough: Make the dough ahead of time and keep it in the fridge. This way, it's ready to roll out when you are.

Ready-made parchment paper: Use pre-cut parchment paper to line your baking sheet quickly.

Preheat the oven early: Start preheating your oven while you prepare the filling and dough to save time.