Peach and Rosemary Galette

Rosemary Peach Galette

5 from 1 reviews

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




  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.