ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peach-Thyme Galette

Photo: Jennifer Causey
Active time 45 mins
Total time 1 hr, 45 mins

Serves 8 (serving size: 1 wedge)

Rustic, free-form edges give this dessert a beautiful look. The crust is made with whole-wheat pastry flour, which is finely milled and thus perfect for pastries. It also contains hazelnut meal (finely ground hazelnuts), which lends a sweet, rich, nutty flavor; you can sub almond meal if you can’t find hazelnut. Firm, ripe peaches are key here; they’ll hold their texture well after baking and will allow the galette to slice cleanly once slightly cooled. You can also try apricots or nectarines if they look better at the market.


  • 4 to 5 Tbsp. ice water
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon vanilla extract
  • 5 7/8 ounces whole-wheat pastry flour (about 1 2/3 cups), divided
  • 1/4 cup hazelnut meal
  • 1/4 teaspoon kosher salt
  • 4 1/2 tablespoons Demerara or turbinado sugar, divided
  • 1/4 cup cold unsalted butter, cut into pieces
  • 1 1/2 tablespoons cornstarch
  • 1 3/4 pounds firm ripe peaches, peeled, pitted, and sliced into thin wedges (4 to 5 medium peaches)
  • 2 tablespoons peach preserves
  • 1 tablespoon honey
  • 1 1/2 teaspoons thyme leaves

Nutrition Information

  • calories 243
  • fat 8.5 g
  • satfat 3.8 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 4 g
  • carbohydrate 40 g
  • fiber 5 g
  • cholesterol 15 mg
  • iron 2 mg
  • sodium 67 mg
  • calcium 29 mg
  • sugars 21 g
  • Est. Added Sugars 12 g

How to Make It

  1. Preheat oven to 400°F.

  2. Combine ice water, vinegar, vanilla, and 1/3 cup flour in a small bowl; stir with a fork until well blended to form a slurry.

  3. Whisk together hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 cups flour in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 12-inch round; freeze 10 minutes.

  4. Remove dough from freezer; remove and discard top piece of plastic wrap. Let stand until pliable, about 1 minute. Invert dough round onto a baking sheet lined with parchment paper; remove and discard remaining plastic wrap.

  5. Stir together cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border around edge. Arrange peaches in a spokelike pattern on cornstarch mixture, leaving a 2-inch border around edge. Fold edges of dough over peaches, pinching gently to close any cracks.

  6. Stir together preserves and honey in a small microwave-safe bowl; microwave at HIGH until soft, about 20 seconds. Brush preserves mixture over peaches and dough edges. Sprinkle dough edges with remaining 1 1/2 teaspoons sugar.

  7. Bake at 400°F until crust browns, about 35 minutes. Remove from oven; sprinkle with thyme. Cool 10 minutes, and slice into 8 wedges.