flowcooking

Peach, Rosemary and Lime Galette

Juicy peaches sing with zesty lime and fragrant rosemary.
Golden, buttery edges give way to a cool swirl of creme fraiche.
A sweet-tart galette that looks as good as it tastes.

pies ⏱ 80 min 410 kcal / portion 66.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

No ratings yet
🖨 Print
Peach, Rosemary and Lime Galette
v6 · rb0e705f985 20260727Z1751 Peach Rosemary Lime Galette 🥧 160 g caster sugar 2.5 pieces rosemary 150 g creme fraiche 10 g unsalted butter 1 piece egg ¼ tsp cornflour 🔥 heat the oven to 180°C ⏱ 40 min macerate peaches with lime juice, sugar, lime strips, and rosemary sprigs 🔪 strain peaches to get peach syrup, discarding rosemary and lime peel ⏳ mix grated lime zest and sugar into creme fraiche and refrigerate until ready to serve 🍽 roll out puff pastry into a 26cm circle and transfer to a baking tray 🌀 arrange strained peaches in the middle of the pastry, leaving a clear 6cm border all around the edge, then fold this outer 6cm rim up and over the peaches dot the butter over the exposed peaches 🍽 brush the pastry with beaten egg and sprinkle sugar over the pastry 🔥 ⏱ 20 min bake until golden and the filling is beginning to bubble 🍳 whisk cornflour into the reserved peach syrup and simmer until it thickens to the consistency of honey (about two minutes) 🔥 ⏱ 15 min pour peach syrup over the peaches, sprinkle rosemary leaves on top, then return the galette to the oven until the pastry is golden-brown and the filling bubbling ⏳ leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side 1½ tbsp lime 2 pieces peach 237 ml plain flour 200 g all-butter puff pastry lime, peach plain flour, all-butter puff pastry unsalted butter egg 40 g caster sugar cornflour 0.62 pieces rosemary
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. heat the oven to 180°C
  2. macerate peaches with lime juice, sugar, lime strips, and rosemary sprigs for at least 40 minutes
  3. strain peaches to get peach syrup, discarding rosemary and lime peel
  4. mix grated lime zest and sugar into creme fraiche and refrigerate until ready to serve
  5. roll out puff pastry into a 26cm circle and transfer to a baking tray
  6. arrange strained peaches in the middle of the pastry, leaving a clear 6cm border all around the edge, then fold this outer 6cm rim up and over the peaches
  7. dot the butter over the exposed peaches
  8. brush the pastry with beaten egg and sprinkle sugar over the pastry
  9. bake until golden and the filling is beginning to bubble for 20 minutes
  10. whisk cornflour into the reserved peach syrup and simmer until it thickens to the consistency of honey (about two minutes)
  11. pour peach syrup over the peaches, sprinkle rosemary leaves on top, then return the galette to the oven for 15 minutes until the pastry is golden-brown and the filling bubbling
  12. leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side

Similar recipes