Peach Galette with Lemon Thyme & Lavender Honey

I was inspired by my dear friend Jodi for this recipe. Jodi is a very talented pastry chef and creator of a wonderful blog, Milk & Honey with beautiful photos, stories, and of course, wonderful recipes. Her recipe was for a 'cheery little peach galette' and it sounds divine. This is my take on the peach galette, using lavender honey, lemon thyme, & Amaretto. I generally love Amaretto's sweet almondy flavor with fruit, especially stone fruit.

It's Sunday and I was feeling less than energetic but happened upon some last of season beautiful peaches at the market this morning. As such, I went for a store bought puff pastry crust here. Jodi's pate brisee would be equally as delicious if you're feeling a little more 'do it yourself' than I was today. If you're using store bought Puff, look for the best all butter brand you can find. I like 'DuFour' and it's readily available at most good markets. Making a 'quick puff' of your own is truly easy as well and oh so satisfying. I'll share that recipe with you here one day very soon. For now....

Enjoy!!

Peach Galette with Lemon Thyme & Lavender Honey:

Yields 1, 10" galette

4 medium peaches, ripe but firm

1 tsp lemon thyme leaves

2 tsp Amaretto liqueur

2 tsp lavender honey

1/2 tsp fleur de sel

12 oz sweet pastry dough, rolled to 12" diameter

2 tsp heavy cream

1) Preheat the oven to 400 degrees. Slice the peaches into 1/2" thick wedges. Place them in a bowl with the lavender honey and Amaretto. Toss gently to coat and allow to macerate for about 10 minutes while you prepare the pastry.

2) Lightly flour your counter or a cutting board. Roll out the pastry to a 12" diameter circle. Place on a parchment lined baking sheet. Arrange the peach slices in 'spoke fashion' (ie: loose concentric circles) in the center of the dough working out towards the edges. Leave about 2" perimeter around the edge. Fold up the sides loosely, in rustic fashion, so they just cover the outer edges of the peaches. Sprinkle the peaches with the fleur de sel and the lemon thyme. Brush the outer pastry crust with 2 tsp heavy cream.

3) Bake for about 35 minutes until the crust is golden brown and the peaches are tender, maybe slightly charred, and still hold their shape. Remove from the parchment while still warm and slide onto a cooling rack to cool completely. Serve at room temperature with ice cream or creme fraiche.