Farm Fresh Peach Galette Recipe

Inspired by the Farm Fresh Peach fragrance from our Woodland Road Trip Collection, here’s a scrumptious recipe courtesy of our friend Silvia Ribas (@GardenInTheKitchen).

“With homemade buttery crust, juicy peaches, and fresh currants, this galette is delightfully sweet with deep flavors.”

Tip: start by making the homemade dough ahead of time. You can freeze it for up to 3 months or refrigerate for up to 3 days. (If you’re short in time but still want to serve a freshly baked dessert, using a store-bought puff pastry or pie crust will cut down on time.)

Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes

Prep Time: Baking Sheet

INGREDIENTS

Homemade Dough/Crust
• 1 1/3 cups all-purpose flour
• 10 tbsp unsalted butter (highest quality)
• 1 tbsp coconut sugar
• 1 pinch salt
• 3 tbsp iced water

Ingredients
• 3 whole peaches, sliced
• 3 tbsp coconut sugar
• 1/2 tbsp agar powder
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 pinch sea salt
• 2 tbsp honey
• 1 egg
• 1 tbsp sparkling sugar, or reg sugar

Toppings
• Fresh currants
• Fresh thyme sprigs
• Vanilla ice cream
• Honey

Instructions
1. For the dough, add flour, sugar, and salt in a bowl and whisk to combine. Add cold butter cut up into tiny pieces. You can use a food processor or your hands. Adding 1 tbsp of iced water at a time, work the butter into the flour, pinching and manipulating the butter to incorporate the flour. After about 5-8 minutes of pinching, rolling, and squeezing, you should have reached a dough consistency. Keep extra flour nearby in case the surface gets too sticky. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

2. Prepare the peach filling. Add peach slices to a bowl along with sugar, agar powder, salt, honey, lemon zest, and lemon juice. Toss to combine and set aside.

3. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

4. Lightly flour the counter or work surface. Roll the dough into a circle (it doesn't have to look perfect). Transfer the dough to a lined baking sheet.

5. Add peach slices onto the center of the dough, leaving a few inches around the dough to fold on to the peaches. One by one, arrange peach slices in a spiral shape. If using currants, add a few on top. Fold dough edge onto peach slices.

6. Whisk the egg and brush onto the folded dough edges. Sprinkle with sparkling sugar.

7. Bake for 45-50 minutes. The crust should have browned and the fruit filling should be bubbly. If needed, broil for 1-2 minutes for additional browning.

8. Transfer galette to a cooling rack and allow it to cool for about 30 minutes. When ready to serve, add a fresh drizzle of honey, fresh currants, a scoop (or two) of vanilla ice cream, and fresh thyme.

Substitutions if needed:
• substitute cornstarch for agar powder
• substitute regular table sugar for coconut sugar