Peach and Rosemary Galette

This recipe is easier than pie. Literally.

Think of a galette like a half-pie. You get the yummy taste of pie crust and a scrumptious peach filling, but it’s free-form, there’s no pan, no structure. Just do what feels good. I like that.

I’m not kidding about how easy this is. I created this peach galette on a Monday night, on the sofa in my living room while watching tv. Trashy, summertime reality tv too. No shame.

The hardest part is cutting the peaches, and even that isn’t so bad. Especially when, like me, you have to taste test each peach.

Cut some peaches, mix them with tasty things (like honey and rosemary), place on pie crust, bake. That’s it. I took a few minutes to delicately place them in a pretty circle, but you can just dump them all in the middle. I promise it will still taste just as good.

The savory addition of rosemary adds an unexpected a twist that has made me want to use this combination everywhere possible.  I love rosemary because it’s a hearty herb and I’ve actually been able to keep my plant alive for over a year!! That means I always have some in the garden, ready to be used for soups, baked goods, or cocktails.

I highly recommend serving this warm with a few scoops of vanilla ice cream.

Peach and Rosemary Galette

This summer-perfect peach galette with rosemary and honey is your next go-to, easier-than-pie dessert.

• Author: Sarah
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Ingredients

• 4 peaches, thinly sliced
• 1 tsp. finely chopped rosemary (2 sprigs)
• 1/4 c sugar
• 1/2 tsp. vanilla
• 1 tbsp. cornstarch
• 1 tsp. lemon juice
• 1 tbsp. honey
• 1 pie crust, store-bought or homemade
• 1 egg
• splash of milk
• turbinado sugar, or similar

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, gently mix thinly sliced peaches with rosemary, sugar, vanilla, cornstarch, lemon juice, and honey until well combined.
3. Place round pie crust on a parchment-lined baking sheet. Starting about 2 inches from the edge of the crust, place individual peach pieces in a circular pattern, until all are used. (Alternatively, just pour the peaches into the center of the pie crust, leaving about 2 inches around the edges. I won’t judge.)
4. In a small bowl, whisk together the egg with a splash of milk to create an egg wash. Fold over the edges around the entire galette, and brush on egg wash. Sprinkle with coarse sugar.
5. Bake 35-40 minutes until crust is lightly browned and crisp.