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Peach, Rosemary And Lime Galette

Name: Peach, Rosemary And Lime Galette
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 limes; 60 g caster sugar; 2 large firm peaches; 2 large sprigs rosemary; 1/2 tsp rosemary leaves; 200 g butter puff pastry; 10 g unsalted butter; 1 egg, beaten; ¼ tsp cornflour; 150 g whipping cream; 1 tsp caster sugar; 1 tsp lime zest

Published: Aug 5, 2018 · Modified: Dec 3, 2019 by Irina · 39 Comments · This post may contain affiliate (*) links · As an Amazon Associate I earn a commission - at not cost to you - from qualifying purchases

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Peach, Rosemary and Lime galette is a beautiful rustic dessert that combines a buttery puff pastry, sweet peaches, a tangy note of lime and a delightful flavor of rosemary. You cannot go wrong with this easy-to-make recipe for a summer dessert.

Peach galette cut into pieces with the one with whipped cream on top

It has been about one year since I discovered this recipe of the Peach, Rosemary and Lime galette by Yotam Ottolenghi, “surfing” through the Instagram page of Valery who runs a beautiful food blog in French.

This Peach, Rosemary and Lime galette is so easy to make. It is my go-to dessert during the busy entertaining months of summer. It is a perfect way to finish a BBQ or dinner party.

Moreover, this galette is a favorite dessert in our house. My family just loves this sweet treat. Yes, it does not look fancy, but it is still impressive and lovely. It is fresh, summery and so good!

Peach galette cut into pieces on a marble board

Peach, Rosemary and Lime galette may sound a bit strange due to incorporation of fresh rosemary that is often used for savory dishes, but you need to try this galette to understand how peaches and rosemary harmonize in the dessert.

This is an intriguing combination of the herb with a summer fruit, but this match is heavenly delicious.

All you need is to make this galette. It is a delight, a feast in the mouth! I am not even talking about the joy of cells in the brain’s pleasure center! There is the only phrase to describe Peach, Rosemary and Lime galette: it is a pure deliciousness!

What is galette?

Galette is a rustic free-form pie/tart that is folded around the edges and filled with summer fruit. It is a stress-free dessert that does not require a pie/tart tin.

Naturally folded edges of the crust bring a charm to the galette. So, if you crave a fruit pie/tart, but do not want to be stress out, the galette is a perfect option for you.

A piece of the galette with whipped cream on top close up with the rest of the dessert on background

Why Peach, Rosemary and Lime Galette Recipe Works

Making the galette is a breeze thanks to store bought puff pastry.
Using other seasonal stone fruits such as nectarines, apricots gives you room for improvisation and creativity.
Replacing sugar with honey results in a no refined sugar dessert.
Sweet peaches are tossed in the lime and rosemary infused syrup that let the flavors intensify and perfume peaches.
Brushing with beaten egg and a sprinkle of caster sugar on the folds complete the look and add crunch with golden color to the galette.

How to Make Peach, Rosemary and Lime Galette – Step by Step

Preheat oven to 350 F/180 C. To toss peaches, in a large bowl, mix lime juice made out of two limes, caster sugar, 7 long strips made by peeling the lime skin and rosemary sprigs. Add peaches, stoned and cut into 0.5 cm-thick slices (about 300 g net weight). Soak peaches in the lime and rosemary infused syrup at room temperature from 40 minutes to 2 hours (photo 1).

Drain peaches with a colander * over a small saucepan, and discard the rosemary and lime peel. You should get about 60 ml peach syrup. Set aside and keep for later.

Roll out the puff pastry under 0.5 cm think into a 26 cm-wide circle, then place on a baking sheet lined with parchment paper *. Arrange strained peaches in the middle of the puff pastry. Place them haphazardly or going around the circle like for an apple pie (photo 2).

Photo 1: Sliced peaches with rosemary and lime peel in a glass bowl Photo 2: A circle of the puff pastry with sliced peaches in the center — **PHOTO 1 PHOTO 2**

Leave a clear 6 cm border all around the edge. Then fold this 6 cm rim up and over the fruit, slightly covering them. Place small butter cubes over peaches. Brush folds of the puff pastry all over with beaten egg (photo 3).

Sprinkle folds of the pastry with 1 tablespoon of sugar and bake for 20 minutes. Watch out for the golden edges of the pastry and bubbling of the filling.

While the galette is baking, whisk cornflour into the reserved peach syrup. Heat over a medium-high heat 2 minutes until it thickens (the consistency has to look like a honey). Then pour this preparation over half-baked peaches. Sprinkle the rosemary leaves on top and bake for other 15 minutes until the pastry is golden and the filling bubbling (photo 4).

Photo 3: Folded puff pastry with sliced peaches and butter cubes in the center of the pastry Photo 4: Baked galette on a baking sheet lined with parchment paper — **PHOTO 3 PHOTO 4**

To make the lime whipped cream, whisk whipping cream with caster sugar and lime zest, refrigerate till serving (photo 5).

Take the galette out of the oven, let it cool slightly. Serve the galette with the lime infused whipped cream on top (photo 6).

Photo 5: Lime whipped cream in a glass bowl Photo 6: Ready galette cut into pieces with the one with whipped cream on top — **PHOTO 5 PHOTO 6**

Pro Tips to Make Peach, Rosemary and Lime Galette

Use under ripe peaches that will soften during baking.
Replace peaches with nectarines that work equally well.
Dry strained peaches on a paper towel. It will prevent the puff pastry from under cooking because of excess of the peach syrup.
Leave a boarder around peaches to easily wrap the edges around the fruit.
Replace caster sugar with honey or maple syrup to make a sugar-free galette.
Serve the galette alone or accompany with a dollop of plain or lime infused whipped cream or a scoop of vanilla ice cream.
Make the galette one day ahead. It is still “damned good the day after “, according to Yotam Ottolenghi.

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