Rustic Peach Galette with Thyme and Almond Flakes

With a devoted peach lover in the house—my son—peaches have become a permanent part of our weekly grocery list. There is almost always a bowl of them on the kitchen counter, slowly ripening and filling the room with their delicate summer fragrance.

Buying them so regularly has also helped me understand these beautiful stone fruits better: how their flavour develops as they soften, how some peaches remain slightly tart while others become intensely sweet, and how wonderfully they respond to baking.

Last week, those peaches became a warm peach-and-blueberry crumble. This week, I wanted to try something different—a simple peach galette.

I must admit that I initially made this galette mainly for the pattern. The overlapping peach slices looked so beautiful that I could already imagine how striking they would appear once baked, with their edges lightly caramelised against the golden pastry.

But the flavour surprised me even more than the presentation.

The peaches became soft, juicy and concentrated in flavour, while fresh thyme added a subtle herbal freshness without overpowering the fruit. Flaked almonds brought nuttiness and a delicate crunch, creating a lovely contrast against the tender peaches and buttery pastry.

That is the charm of a galette. It is rustic and forgiving, yet it can look incredibly elegant. There is no need for a special tart tin or perfectly shaped pastry. The uneven folded edges are part of its beauty.

Served warm with a generous scoop of vanilla ice cream, this peach galette makes a simple but memorable summer dessert.

Peach Galette with Thyme and Almond Flakes

Preparation time:20-25 minutes
Baking time: 35-40 minutes
Serves: 3-4

Ingredients

For the pastry

• All-purpose flour 1½ cups
• Caster sugar 2 tablespoons
• Salt ¼ teaspoon
• Cold unsalted butter, cut into small cubes 115 g
• Ice-cold water 3–5 tablespoons
• Vanilla extract, optional ½ teaspoon

For the peach filling

• Ripe but firm peaches 5-6
• Brown sugar or caster sugar 2–3 tablespoons
• Cornflour 1 tablespoon
• Lemon juice 1 teaspoon
• Vanilla extract ½ teaspoon
• Fresh thyme leaves, plus extra for garnishing ½ teaspoon
• A small pinch of salt

For assembling

• Flaked almonds 2 tablespoons
• Egg, beaten 1
• Coarse or granulated sugar 1 tablespoon
• Vanilla ice cream, for serving

Method

Prepare the pastry

In a large bowl, combine the flour, sugar and salt.

Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse breadcrumbs, with a few small pieces of butter still visible.

Add the vanilla, followed by the ice-cold water one tablespoon at a time. Mix gently until the dough just begins to come together. Avoid kneading it too much, as this can make the pastry firm rather than flaky.

Shape the dough into a flat disc, wrap it and refrigerate for at least 30 minutes.

Prepare the galette

1. Cut the peaches into thin, even slices. Place them in a bowl and gently toss with the sugar, cornflour, lemon juice, vanilla, thyme and a small pinch of salt.
2. Allow the peaches to rest for approximately 10 minutes while you roll out the pastry. Preheat the oven to 190°C. Line a baking tray with baking paper.
3. Roll the chilled pastry into a rough circle approximately 30 cm wide. The shape does not need to be perfect. Carefully transfer the pastry onto the prepared baking tray.
4. Arrange the peach slices in overlapping circles, beginning from the outside and working towards the centre.
5. Alternatively, arrange them in loose rows for a more relaxed, rustic presentation. Fold the pastry edges over the peaches, pleating gently as you move around the galette.
6. Brush the pastry border with beaten egg and sprinkle it with coarse sugar. Scatter the flaked almonds around the pastry edges and over a few areas of the peaches.
7. Bake for 35–45 minutes, or until the pastry is deeply golden and the peach juices are bubbling. Allow the galette to rest for at least 10–15 minutes before slicing.

Serving and Styling

Serve the peach galette slightly warm with a scoop of vanilla ice cream placed just off-centre. As the ice cream begins to soften, it creates a creamy sauce around the warm peaches and buttery pastry.

For the final garnish, add a few tiny thyme leaves and some toasted almond flakes. Keep the garnish light so that the peach pattern remains the main visual focus.

When styling a galette, I prefer to leave the baking paper slightly crumpled underneath or transfer it to a simple ceramic plate or rustic wooden board. Its free-form shape already carries so much character that it does not need an elaborate setting.

The golden pastry, blush-coloured peaches, green thyme and pale almond flakes naturally create a soft, summery colour palette.