This summer-perfect peach galette with rosemary and honey is your next go-to, easier-than-pie dessert.
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour
4peaches, thinly sliced
1tsp.finely chopped rosemary (2 sprigs)
1pie crust, store-bought or homemade
splash of milk
turbinado sugar, or similar
Preheat oven to 350 degrees.
In a large bowl, gently mix thinly sliced peaches with rosemary, sugar, vanilla, cornstarch, lemon juice, and honey until well combined.
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.)
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.
Bake 35-40 minutes until crust is lightly browned and crisp.