This rustic Peach Galette with just a touch of culinary lavender is easy enough to make for a weeknight family dessert and fancy enough to serve your guests. Just a few ingredients and no special pans required!
Peaches are one of my favorite summer fruits. They taste best when eaten unadulterated, fresh off the tree with juice dripping with each bite.
When cooking with peaches or any fruit, I keep it simple allowing the natural sweetness coming from sun-ripened fruit to stand on its own. Perfectly picked peaches are so sweet they need little help when it comes to sweetening them up. For this recipe I added local, organic honey. Why honey instead of sugar? Sugar is higher on the glycemic index (GI) than honey, which means it raises blood sugar levels more quickly. There are some beneficial trace minerals in honey and some studies show there could be benefits to allergy prone individuals that consume local honey, plus I just like the taste of honey in my baked goods.
This Peach Lavender Galette bakes up perfectly, and the robust peach flavor carries through nicely as it bakes. The taste of culinary lavender buds is subtle and works perfectly with the sweetness from the peaches. Galettes can be made with any fruit really. Try adding blueberries to this recipe for something a little bit different. This Peach Lavender Galette is meant to be rustic, so don’t worry if the ends of the crust isn’t perfect.
What we like about peach galettes
Galettes are fool-proof and easy to prepare. There aren’t lots of ingredients either so you can easily through this dessert together in a pinch. This Peach Lavender Galette is healthy-ish. It’s what I would consider a wholesome dessert as we use organic flour, farm fresh butter, local honey, and organic farmers market peaches. We add just a drizzling of honey so our Peach Lavender Gallete isn’t too sweet. Feel free to adjust the sweetness to your personal taste preference. Serve warm, straight out of oven with vanilla ice cream or as is. Peach Lavender Galette is delicious warmed up the following day. If you are preparing this for guests, make 2 or 3 and you can make the dough a couple days ahead of time if you want to plan ahead.
How to make Peach Lavender Galette
- Whisk your dry ingredients and lemon zest together in a large bowl. Add quartered or grated butter.
- I put everything in a bowl or on my marble counter. Mix the ingredients with a fork or use your hands.
- Add ice water a splash of white vinegar and mix again.
- Once incorporated, place the dough on a sheet of plastic and press into a round disc about 1 inch thick. Refrigerate for 30 to 40 minutes.
- While the dough is in the refrigerator, prepare the peaches. Slice peaches and sprinkle with sugar and sprinkle with arrowroot.
- Remove the dough and place on floured service. Roll out into a long rectangle and add your peaches leaving a couple inches of dough to fold over to form your galette.
- Bake in a preheated oven, remove when galette edges are golden and serve with ice cream.
Peach Lavender Galette
Makes one 9-inch tart
- 1½ tbsp powdered sugar
- ¾ tsp. kosher salt
- 1⅓ cups all-purpose flour or gluten-free flour, plus more for surface
- 1/4 cup almond flour
- pinch of salt
- 2 tsp lemon zest
- ¾ cup (1½ sticks) chilled butter (quartered or crated)
- 2 tbsp ice water
- 1 tsp white vinegar
- 1 egg (for egg wash)
- 4 ripe peaches
- 2 Tbsp honey
- 2 Tbsp butter
- 2 tbsp arrowroot or 1 tbsp corn starch
- Fresh mint garnish and powdered sugar is optional
- Whisk sugar, salt, all-purpose and almond flour, and lemon zest into a medium size bowl. Cut butter into rectangular pieces or grate, and add to dry ingredients to coat. Dump the mixture on to a work surface or bowl. Use a fork to cut-in the butter until small pea size pieces are formed.
- Drizzle with vinegar and ice water. Use your hands to form a loose ball of dough.
- Transfer the dough to a piece of plastic wrap and use your hands to knead the dough for about a minute so everything is incorporated. Don't over-mix or handle the dough too much.
- Press dough into a circular disc about an inch thick. Cover with plastic wrap and refrigerate for 30 minutes.
- While the dough is chilling, preheat your oven to 380 degrees degrees F. and start making the fruit mixture.
- In a medium size bowl, add sliced peaches. You can also add blueberries if you'd like a mixture of fruit.
- Drizzle 3 tbsp honey and arrowroot over fruit and toss to coat.
- Top with a couple pats of butter.
- Remove dough from the refrigerator. Set out on to lightly floured surface. Try not to handle the dough too much. Use your rolling pin the roll out the dough in a 10 to 2 inch circle.
- Place the strawberries in the center of the dough. Fold in the sides to form a circle around the strawberries.
- Whip an egg and brush on the dough prior to baking.
- Bake at 380 degrees F. until dough is a golden brown color, about 40-45 minutes.
- Cool for a few minutes and serve. I like to sprinkle powdered sugar on top. You can also add ice cream or whip cream.
Culinary Lavender is versatile and a wonderful herb for cooking. Angustifolia and munstead both have a sweet fragrance and are most commonly used in cooking. Culinary lavender has a sweet, floral flavor, with citrus notes. If you are fortunate enough to have lavender growing in your garden or access to a lavender farm, pick up a few bunches. Some are really fragrant and other varieties are best for cooking. If you don’t have any growing near-by, you can usually find Lavender bunches at your local market during the month of July. I place bunches of lavender in vases in my home during the summer months and store the dried buds in Ball Mason jars to use all winter. Try making a lavender syrup or infusing lavender to make a Lavender Cocktail or Lemonade! You can also use the Essential Oil of Lavender in cooking instead of diffusing your own oil. A word of caution though, essential oils are very strong so you will only need to dip the tip of a toothpick in your essential oil to give your food or beverage a mild lavender flavor. Too much can make your dessert taste like a sachet and very bitter.
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