Pan-Seared Peach Galette with Honey and Thyme

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A rustic galette featuring pan-seared peaches glazed with honey and fresh thyme, wrapped in flaky pastry and baked to golden perfection. This French-inspired recipe, ready in about 60 minutes, layers ripe peaches, sliced 1/4-inch thick, honey, fresh thyme leaves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium ripe peaches, sliced 1/4-inch thick
• 3 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 1/4 cups all-purpose flour
• 6 tbsp cold unsalted butter, cubed
• 2 tbsp granulated sugar
• 3-4 tbsp cold water
• 1 egg, beaten (for egg wash)
• 1 tsp lemon juice

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Instructions

1. Step 1: In a medium bowl, toss 3 sliced medium peaches with 1 tbsp fresh thyme leaves, 3 tbsp honey, and 1 tsp lemon juice; let macerate for 10 minutes while preparing the dough.
2. Step 2: In a food processor, pulse 1 1/4 cups all-purpose flour with 6 tbsp cold cubed unsalted butter and 2 tbsp granulated sugar until the mixture resembles coarse crumbs; add 3 to 4 tbsp cold water one tablespoon at a time until the dough just comes together.
3. Step 3: Turn the dough onto a floured surface and gently shape into a 7-inch circle; transfer to a parchment-lined baking sheet.
4. Step 4: Heat a nonstick skillet over medium-high heat; add the peach slices and cook for 2 minutes per side until soft and slightly caramelized; cool slightly.
5. Step 5: Arrange the pan-seared peaches in the center of the dough, leaving a 2-inch border; fold the edges of the dough over the peaches, pleating as needed.
6. Step 6: Brush the dough edges with the beaten egg and bake at 375°F for 30-35 minutes until the crust is golden and crisp; cool for 15 minutes before serving.