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Peach and apricot galette

Delicious gallete with fruits (apricot, peach) and lemon thyme. quick and easy to make.
Prep Time20 mins
Cook Time1 hr 10 mins
Resting time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: French
Keyword: apricot, fruit, galette, lemon thyme, peach
Servings: 2 galettes
Author: Dea Kepic


Pastry dough

  • 315 g flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • zest of 1 lemon
  • 225 g cold butter
  • 120 g ice cold water
  • +egg wash mix a small egg with a tbsp of water or milk


  • 450 g peaches
  • 220 g nectarines
  • 60-100 g of sugar depending on the sweetness and ripeness of your fruit
  • 1 tbsp cornstarch
  • 1/2 tbsp lemon juice
  • 3/4 tsp cinnamon
  • 3/4 tsp ground cardamom
  • 3/4 tsp vanilla extract
  • 2 tbsp lemon thyme
  • 1/4 tsp salt
  • +3 lemon thyme twigs for decoration
  • apricot jam for a shiny finish


Pastry dough

  • Mix the flour, salt, and sugar in a food processor for a few seconds.
  • Then add the cold butter in pieces and blitz a few times until you get a mixture that resembles breadcrumbs (a bit bigger ones).
  • Now add the ice cold water and blitz again just until you have a barely uniform dough. Divide the dough into two parts, making a flat circle out of them and wrapping with cling film. Put in the fridge for half an hour.


  • Remove the skin from peaches.
  • Cut the peaches and apricots in eights.
  • Now put all the ingredients for the filling in a bowl and mix until well distributed.


  • Roll out the first pastry dough into a 28 cm circle and place half of the filling to the middle, leaving 5 cm room around the edge.
  • Fold one part of the edge onto the filling and continue doing it all around until you have a gallete shape.
  • Repeat with the second dough and the rest of the filling. Make egg wash-beat the egg with water or milk and brush it over the exposed dough of the galettes.
  • Sprinkle some sugar on top of the galettes and bake until golden brown, around 1 h 10 min. Leave to cool a bit and brush the exposed filling with apricot jam that has been warmed up. Decorate with lemon thyme and serve.

Enjoy (:

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